Quiche recipe vegan

Mushroom and Silverbeet Quiche Recipe

This quiche recipe is a delicious way to use up leftovers by simply replacing the silverbeet and mushrooms with other veggies of your choice. It’s also an excellent dish for entertaining because it’s easy to prepare ahead of time and reheated before serving.

Preparation time: 20 minutes
Cooking time: 40 minutes
Serves 4
500g firm tofu
5 tablespoons (50g) Velicious egg replacement premix
3 tablespoons olive oil
3 garlic cloves, finely chopped
200g mushrooms finely chopped
500g silverbeet finely sliced (both leaves and stems)
1 vegan shortcrust pastry
70g shredded vegan cheese
2 large truss tomatoes sliced 1 cm thick
1 tsp. Italian herbs
Finely chopped parsley for garnish

1. Preheat oven to 200 degrees
2. In a food processor, blend 500g firm tofu and 50g Velicious egg-mix until it forms a crumb-like mixture
3. Heat 3 tablespoons of olive oil on a medium heat non-stick pot
4. Add garlic and mushrooms, fry for 2-3 mins. Add 2 pinches of salt and pepper, stir until mushrooms softens
5. Add silverbeet and 2 more pinches of salt and pepper. Stir and cover with a lid. Stir occasionally and cook for approximately 5 minutes until the silverbeet softens
6. Place mixture into a large bowl. Stir through tofu mixture and set aside.
7. Line 24 cm round pie dish with shortcrust pastry
8. Spoon mixture into the base
9. Sprinkle the top with shredded vegan cheese, then arrange sliced tomatoes on top and lastly, sprinkle with Italian herbs
10. Bake for approximately 40 minutes
11. Remove from the oven and rest for 5 minutes before serving
12. Garnish with chopped parsley and serve with garden salad

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