This Tofu Quiche has become a weekly obsession. The last three Sundays have been spent baking giant quiches with an assortment of different vegetables that I have found in season at the farmers market. I am not one for repeating meals and usually find myself bored by a dish that was exciting yesterday. I like to think that it is this short attention span that inspires me to keep dreaming up new recipes. That was at least until the tofu quiche arrived.
This Tofu Quiche is the ultimate exception to my rule of variety. I have eaten it almost every day for the past few weeks and find my excitement each time I sit down to it just as high as the day before.
What I love most about this quiche (other than the crunchy pastry!) is its versatility. Having a great base tried and tested, I now feel confident to add any vegetables I find each week to this quiche. I have tried garlic and tamari roasted mushrooms, chargrilled capsicum, sun-dried tomatoes, olives and shredded kale. Next week it’s looking like a green pea, roast pumpkin and spinach variety might be on the cards.
After so many experiments with grain free crusts, I am so pleased to have a consistently successful recipe to add to your repertoire. Using freshly ground down buckwheat and almonds creates the moist, crispy pastry that I now use in all my sweet and savoury recipes. It is so delicious in fruit based tarts and pies – just add a dash of maple syrup or a few dates when you are blending the pastry ingredients. If you don’t own a high strength blender or food processor I don’t recommend trying to make the flour yourself as you really do need a machine with sharp blades and a powerful motor. Almond meal and buckwheat flour will work well here as well. You won’t end up with that slightly chunky crust but a smoother, more traditional pastry.
You may find you need to add some ground flaxseed or an organic egg to help bind the pastry if you are using store-bought flours – I have tried this a few times and noticed the binding capacity of the flours seems to be lower than using freshly ground buckwheat and almonds.
This Tofu Quiche is delicious fresh from the oven, or to enjoy cold for lunches with a simple side salad. It keeps well in the fridge for a week and can be reheated in the oven as well. I have listed asparagus and cherry tomatoes in the recipe, but feel free to sub these out for whatever veg are in season for you. Some vegetables are nicer pre-baked before putting them in the crust, e.g. mushrooms and denser veggies like pumpkin or sweet potato. Dream up some delicious veggie combinations and let me know them in the comments below!
Asparagus and Roasted Tomato Tofu Quiche (GF, Vg)
- 1 cup raw buckwheat groats
- 1 cup raw almonds
- 1.5 Tbsp. coconut oil
- 1 Tbsp. tapioca flour
- 1 tsp salt
- 1 500g block firm tofu
- 1/2 cup nutritional yeast flakes (optional: adds a nice cheesy flavour)
- 1 clove garlic, peeled
- 2 Tbsp. tamari or soy sauce
- Dash almond milk or water
- 1 bunch fresh basil leaves, roughly chopped
- 2 tsp smoked paprika
- 1 tsp chilli flakes (optional)
- 1 bunch aspargus, chopped into thirds
- Handful of cherry tomatoes
Takes , serves 6.
- Preheat oven to 180°C (350°F) and grease a round spring form pan with a little oil
- In a high strength food processor, add buckwheat and almonds and process for a few minutes until resembling a course flour (note: you really will need a strong blender for this – if you don’t have one, use almond meal and buckwheat flour instead – you may find this changes the texture slightly)
- Add coconut oil, tapioca flour and salt and process again until resembling a dough. If the dough is crumbly and not holding together, add a small splash of water and process again. If it is too wet, add more tapioca flour. You are looking a texture that is slightly sticky and holding together when you pinch some dough between two fingers
- Place the dough into the prepared tin and use your fingers to gradually work it around the base and sides of the pan until you have an even coverage
- Using a fork, pierce a few holes into the dough to stop it rising while baking
- Place the crust in the oven for around 20 minutes until just golden brown. Meanwhile, make the filling:
- Add tofu, nutritional yeast, garlic, tamari and dash of water or milk to a blender and process until completely smooth.
- Scrape the blended tofu into a large mixing bowl and add basil leaves, asparagus, paprika, and chilli if using
- Remove crust from the oven, spoon filling inside and smooth the top with the back of a spoon
- Press cherry tomatoes into the top of the filling, then place the quiche in the oven for around 40 minutes until golden on top and firm to the touch
- Remove from the oven and serve warm slices with fresh salad and a drizzle of balsamic vinegar. Enjoy!