Eggless Quiche is a modern British recipe for a classic quiche of herbs, tofu and spinach baked in cream cheese on a rolled oat and wheat flour base bound with oil. The full recipe is presented here and I hope you enjoy this classic British version of: Eggless Quiche.
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Ingredients:
For the Crust:
95g rolled oats
50g wheat flour
120ml oil (whatever you prefer, I tend to use grapeseed oil for cakes and pastries)
1 tsp dried oregano, crumbled
For the Filling:
100g spinach
180g tofu, finely diced
salt and freshly-ground black pepper, to taste
1 tbsp fresh basil, shredded
1/2 tsp fresh thyme, finely chopped
1/2 tsp dried oregano, crumbled
120g cream cheese (use soy cream cheese for a fully vegan quiche)
Method:
Begin with the dough. Combine the rolled oats and flour in a bowl. Add the oil and oregano and mix thoroughly to bring the ingredients together as a dough. Line a pie dish with baking parchment then use the dough to form a pie crust.
Transfer the dish to an oven pre-heated to 170°C and bake for 10 minutes. Remove from the oven and set aside to cool for 5 minutes.
In a bowl combine the spinach (chopped or shredded) with the tofu. Stir to mix then add the salt, black pepper, and basil. In a separate bowl beat together the cream cheese, oregano and thyme. When the pie crust has cooled tip in the spinach mix and spread evenly. Top with the cream cheese mixture and spread this evenly.
Return to the oven and bake for a further 30 minutes, or until the topping is golden brown and cooked through. This quiche can be served either hot or cold.
