Quiches are usually thickened with eggs, but this is my vegan take on this traditional savoury dish. It’s gluten-free, contains no eggs or dairy and it’s made with some of my favourite vegetables. It’s also so creamy, with a light spicy kick to it thanks to the Tikka curry powder.
1. To make the Sour Cream. Place the cashew nuts into a food processor and whizz up until smooth.
2. Add the lemon juice, water, apple cider vinegar and salt. Whizz up again until fully combined & silky smooth.
3. Carefully pour the sour cream into a bowl or container and place into the fridge to thicken.
4. To make the crust. Pre-heat your oven to 1800 degrees, gas mark 4
5. In a large mixing bowl, combine the flour, salt, baking powder and dried coriander. Mix with a wooden spoon until combined.
6. Pour the water and oil into the dry mixture.
7. With clean hands, kneed until the mixture forms a dough. If your mixture is too dry, add in water until you can form it into a ball. Mine took 10 teaspoons of water.
8. Wrap the dough in some cling-film and place into the fridge for 25 minutes.
9. After 25 minutes, lightly dust some flour on to a clean worktop and begin to roll out the dough to the size of your flan case.
10. Smear a thin layer of vegan margarine or butter around the flan case. This prevents the base from sticking to the pan.
11. Prick the base with a fork then place the crust into the oven and cook for 5 minutes, until golden.
12. To prepare the Tikka quiche filling. In a large wok, heat up the oil on a medium heat.
13. Add the onions and cook for 2-4 minutes.
14. Add in the peppers, carrot and baby corn and stir fry for 5-10 minutes, until the vegetables begin to golden in colour.
15. Sprinkle in the Tikka powder and fully coat & combine.
16. Turn off the heat & leave to one side.
17. In a food processor, whizz up the tofu, sour cream, coconut milk, Tahini paste, salt and cornstarch until smooth then add in the chopped spinach & stir using a wooden spoon.
18. Carefully pour the mixture into the part-baked crust and even out using a spoon. I sprinkled some chilli flakes over the top for a added kick!
19. Bake the quiche for 20-35 minutes until crusty & golden. The colour will darken when cooking, and will end up a lovely gold/orange colour! The cooking process really helps to bring out the delicious flavours!
20. Once cooked, leave to stand for 5-10 minutes before serving! I served my quiche with rocket salad and tomatoes.
I hope you give this delicious tikka quiche a try! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Tofu is well-known for its high protein levels, and as it is good protein, this has been found to lower high blood pressure, and reduce the risk of cardiovascular disease.
Hello I am Holly Jade & I am the owner of The Little Blog of Vegan. I post yummy recipes, advice & beauty tips daily. Everything I talk about is vegan & cruelty-free. I love to be as healthy as possible, but I do love to make the odd sweet treat recipe. I also love to post my own adorable & pastel daily photos on Instagram, why not check it out & come on the journey with me :)
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