This vegan quiche is comfort food at its best. With a flaky, almost buttery olive oil pie crust and a delicious filling with caramelised onions, peppers and jackfruit – it will be the highlight of any lunch or dinner.*******NOTE: This recipe makes two 6 inch (15 cm) or one 9 inch (23 cm) vegan quiche.
1/4cup+ 1 tbsp (75 mL) olive oil(you can substitute part of the olive oil with vegetable oil, or other neutral tasting oil, if you want a milder olive oil taste)
1/2 cup(120 mL) cold water
1tbspapple cider vinegar
8 1/2oz(240 g) firm silken tofu
2tbsp(20 g) chickpea flour
salt and pepperto taste
pinchof turmeric(optional, to give the filling a warm yellow "eggy" colour)
2mediumonions, finely sliced and caramelised in a tablespoon of olive oil
2mediumpeppers (red, orange or yellow), cubed and lightly fried in a tablespoon of olive oil
1/2cupjackfruit confit, cut into thumb-sized pieces(Note 1)
For olive oil pie crust:
In a bowl, mix together the flour and salt. Add the olive oil, and mix well with a fork until all the flour is coated in the oil. Some of the flour will start clumping together, that's alright.
Mix together the cold water and apple cider vinegar. Add this mixture, a tablespoon at a time, to the flour+oil mixture, mixing well after each addition, until the pie dough comes together in a ball. You will need 3 - 4 tbsp of the water-vinegar mixture in total.
Wrap the pie dough in cling firm and refrigerate for 15 minutes.
Pre-heat the oven to 390 ºF (200 ºC) and get two 6 inch (15 cm) or one 9 inch (23 cm) loose base tart tin(s) ready.
Roll out the chilled pie dough until it's 2 mm thin (I find this is easiest to do if you place the pie dough between two pieces of cling film or baking/greaseproof paper).
Transfer the rolled out pie dough into the tart tin(s) and make sure it's snug against the sides. Cut off any excess dough.
Line the pie dough/pastry shell with baking/greaseproof paper and fill with baking beans or rice.
Blind bake at 390 ºF (200 ºC) for 10 minutes, then remove from the oven. Remove baking beans/rice and baking/greaseproof paper, and set the blind bakes pastry shells aside until needed.
For filling and assembling the vegan quiche:
Reduce the oven temperature to 355 ºF (180 ºC).
In a high-speed blender or food processor, blend the tofu, hummus, chickpea flour, baking powder, water, salt, pepper and turmeric until smooth.
Transfer to a bowl and stir in the caramelised onions, lightly fried peppers and jackfruit confit.
Spoon the filling into the blind baked pastry shells, smooth out the top, and bake at 355 ºF (180 ºC) for about 30 minutes, or until the filling has puffed up slightly, feels firm (and not sticky) to the touch and is light golden brown on top.
Allow to cool slightly, remove from the loose base tart tin(s) and serve.
Note 1: I'm a huge fan of the Nature Charm Jackfruit Confit – it has a wonderful flavour and texture!
Recipe by The Loopy Whisk (www.theloopywhisk.com).