Vegan Vegetable Quiche
Vegan quiche? You better believe it! The best thing for breakfast or brunch, it's easy to make and loaded with veggies and flavor. Surrounded by a perfectly crispy pastry crust, this quiche gets its egg-like consistency from a creamy combination of tofu, cashews and oat milk – flavoured with nutritional yeast and spices!
And to bulk out the mixture and add texture, this recipe also includes Amazonia’s Original Tender Jack. With its tender, meaty texture and subtle taste, our Tender Jack the ultimate plant-based meat alternative for all your favourite savoury dishes. Made from young jackfruit hand-harvested in Sri Lanka, it’s Certified Organic, packed with dietary fibre and contains zero artificial ingredients.
Once you’ve cooked your jackfruit and blended up the tofu ‘quiche’ mix, combine the two and place into your pasty dish. Top with cherry tomatoes and reserved tofu squares. Bake for 25-30 minutes or until golden brown. Serve with micro greens and a sprinkling of dukkah. It’s the perfect plant-based dish to bring when you’re told not to bring a thing.
If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Vegan Vegetable Quiche
Tender Jack, Lunch & Dinner
1 tbsp olive oil
6 shallots, sliced
2 leeks, sliced
1 onion, chopped
3 cloves garlic, crushed
1 tsp chilli paste (or 1/2 tsp dried chilli)
1 pack Amazonia Tender Jack Original
250 grams organic firm tofu, cubed (reserve a few cubes to create ‘feta’ like appearance on top)
1/4 cup nutritional yeast
1 tsp salt
1 tsp black pepper
1/2 tsp turmeric powder
3/4 tsp cumin
1/4 tsp sumac
1/2 tsp nigella seed, crushed
1/4 tsp sweet paprika
2 tsp white miso paste
10 cherry tomatoes, halved
1 sheet puff pastry (or 4 - 5 sheets vegan filo pastry)
Preheat oven to 190°C.
Heat olive oil in heavy based pan. Braise shallots, leek, onion, garlic, and chilli paste for 5 minutes or until softened.
Add jackfruit and filtered water. Simmer for approx. 10 minutes, gently pulling apart jackfruit.
Add spinach and continue to heat for a further 2 - 3 minutes or until spinach is wilted. Remove from heat and set aside.
Meanwhile, prepare the tofu mix. Place cashews and oat milk in a high-speed blender, blend until fairly smooth.
Add tofu, nutritional yeast, and spices. Blend on a high-speed blender until mixture has a smooth consistency.
Stir tofu blend through the cooled jackfruit mix.
Grease an oven proof quiche or pie dish and line with pastry (following packet instructions).
Spoon in jackfruit/tofu mix and top with halved cherry tomatoes and reserved tofu squares.
Bake for 25-30 minutes, or until mixture is set and crust/filo is golden.
Top with fresh micro greens, a touch of olive oil and dukkah.
Tip: depending of size of your pie dish, if you have left over mixture, it makes a delicious‘scrambled tofu’the next day!