Veggie Quiche
With tofu & seasonal vegetables

Ingredients

Filling:

• 400 g Silken tofu
• 500 g Pure tofu
• 250 g Smoked tofu
• 450 ml frischli Organic Oat Creme Cuisine
• 100 g Chickpea flour
• 25 g Paprika powder
• 50 g Yeast flakes
• 20 g Salt
• 3 g Curcuma
• 2 pcs. Garlic cloves
• 3 pcs. Shallots, peeled halves
• 10 g Kala Namak salt
• Pepper

Base:

• 500 g Wheat flour
• 250 g Alsan, room temperature
• 15 g Salt
• 20 g Baking powder
• 50 ml frischli Organic Oat Creme Cuisine

Vegetables:

• 3 bundles Spring onion
• 1200 g Mushrooms
• Other seasonal vegetables
• 1000 g Cherry tomatoes, halves
• 100 ml Olive oil
• Salt, Pepper

Preparation

1. For the base, mix all dry ingredients. Knead Alsan with the flour and add frischli Organic Oat Creme Cuisine and water if needed. Cover the dough and allow to rest for 30–45 minutes in the fridge. Then roll out the pastry, use it to line a GN baking tray evenly, press on gently and shape the edges. Indent with a fork.
2. In the meantime, cut the spring onions into rings, mushrooms into 1.5 cm pieces and the other vegetables into bite-sized pieces. Cut the cherry tomatoes into halves and set aside separately. Sauté the vegetables with a high water content, like mushrooms or courgettes, briefly in a pan, season lightly and drain
3. For the filling, blend all ingredients into a creamy mixture. The filling should be thick enough to hold the cherry tomatoes on top. Spread the vegetables evenly on the base. Pout-in the filling and place the cherry tomatoes with the cut side up on top.
4. Bake the quiche in a pre-heated oven (220 °C) for 10 minutes. Reduce the temperature to 180 °C and bake for another 30–40 minutes. The filling in the centre should ideally have set and the surface should be golden brown. If the edges become too dark during baking, you can cover the quiche with some aluminium foil.