Vegan Kalette Quiche

Time Preparing: 20 mins
Time Cooking: 30 mins
Serves: 3/4
Difficulty: 3/5
Season: Winter

Ingredients
– 100g Kalettes
– 100g Firm Tofu
– 1/2 Onion
– 100ml Soya Milk
– 100ml Soya Cream
– 2tbsp Soya Sauce
– 2tbsp Olive Oil
– Handful of Parsley
– Handful of Chia Seeds
– Salt and Pepper for Seasoning

Ingredients for shortcrust dough:
– 75g Self Raising Flour
– 30g Corn Flour
– 45g Dairy Free Butter
– 20ml Water

Method
1. Pre-heat oven to 180 degrees
2. In a large bowl, mix corn flour, flour and butter
3. Knead the dough before adding water, then form into a ball. Wrap in cling film and chill for 30 mins
4. Wash the kalettes then slice in half
5. Peel and chop the onion
6. Heat 1tbsp oil in a pan, wait until hot then add the kalettes and soya sauce for 5 mins
7. In the meantime, heat the remaining oil in a separate pan, add the onions and stir until they turn slightly brown
8. Add tofu, seasoning, soya cream and milk and onion to a blender until a creamy but thick consistency is reached
9. Roll the dough into a mould, and precook for 10 mins
10. Add cooked kalette to the dough, then the parsley then tofu mixture
11. Sprinkle with chia seeds then bake for a further 20 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine