Mushroom and Red Pepper Quiche


I love the smell of this baking in the oven. It is really delicious and equally good hot or cold.
This is only the second vegan quiche I have made and I was pleased with the progress I have made since the first one. Like last time, I used a packet mix for the pastry adding olive oil instead of margarine or butter. It works really well. I do not like vegan cheese much but it works well in this.

Serves 6
Preparation time 15-20 minutes cooking time 30 minutes

Enough vegan pastry to line a quiche dish
200ml of soya cream
A packet of firm tofu
125g of vegan cheddar cheese
5-6 chestnut mushrooms gently sauted
Half a red pepper roasted in the oven
A teaspoon of fresh thyme
Salt and pepper to taste

Line the dish with the pastry. Spoon over the mushrooms so they cover the base of the quiche. Add the cream, tofu and cheese to a blender and blend till smooth. Add the thyme. Season to taste. If it is too thick, you can let it down with a little soya milk. Pour the mixture over the mushrooms. Slice the roasted pepper into finger and use to decorate the top of the quiche. Cook the oven at 180 degrees until the pastry is golden round the edges and the filling has risen and firmed.


Caramelised Onion and Red Pesto Quiche


This is the first vegan quiche I have made. I never make pastry if I can help it so I bought a mix from the organic supermarket. By adding olive oil, instead of margarine, it can be made vegan. Some frozen pastry is vegan, check out the ingredients on the label. A friend told me that Waitrose stores will provide a list of all of its products suitable for vegans. If all else fails then you will need to make vegan pastry from scratch.

In Berlin we can get all kinds of tofu. I used pesto rosso tofu but if you cannot get this then use plain tofu and add a dessert spoonful of vegan red pesto. I used melting caramelised onions for this quiche but you could use asparagus, broccoli, mushrooms, peppers or spinach. All of these would need to be precooked, except asparagus.

Enough vegan pastry to line quiche dish
A packet of pesto rosso tofu
250 ml of soya cream or rice cream
1 large onion finely sliced
A clove of garlic
Olive oil for frying
Salt and pepper to taste
Tomato slices for decoration

Blend the cream and tofu in a blender to a thick paste. Season to taste. Fry the onions and garlic gently in a heavy pan which will retain the heat but not burn the onions. Fry until they are soft and melting.

Grease the quiche dish and line with the pastry then spoon in the onions and spread them across the base. Add the tofu and cream mixture and spread evenly.

Preheat the onion to 180 degrees centigrade and cook the quiche for about 25 minutes until the pastry is golden and the filling has risen a little and has firmed up.