Vegan Greens Quiche with Caper and Herb dressing

• 180 g flour
• 100 g vegan butter (cold and cut into small cubes)
• 3 tbsp cold water

1 To make the quiche base, place flour in a mixing bowl and the cubes of cold butter.

2 Using your hands crumble the butter into the flour mixture until it has a sandy texture.

3 Add the cold water into the mixing bowl and grab at the mixture until a dough forms.

4 Roll the dough out into a circle shape slightly bigger than your quiche tin (about 4 inches or 10 cm more) and place into the quiche tin you are using, making sure to squeeze the dough against the fluted sides.

5 Leave to rest in the fridge for 30 minutes giving it a chance to get cold again. Preheat the oven to 200 C/180C fan-assisted during this resting time.

6 Once the oven is ready, trim the excess dough from the tin by placing a larger plate over the top and pressing down, removing the extra dough.

7 Place baking parchment over your dough in the bottom of the quiche tin. Fill with either enough uncooked rice or baking beads on top, making sure the rice/beads reach the sides well.

8 Place in the oven for 15 minutes, checking after 10. If you touch it it should not be soft or too dark.

9 Leave to cool taking out the parchment and rice/beads.

Click the tab Quiche Filling to continue

• 90g (1 cup) chickpea/gram flour in 475ml (2 cups) water
• 475ml (2 cups) vegan stock
• 1/8 tsp black salt
• 20g (1/3 cup) nooch (nutritional yeast)
• 1 small onion chopped
• 100g (3 cups) spinach
• 200g (3 cups) kale
• 1 leek sliced lengthwise and chopped
• 2 cloves garlic crushed
• 1 tsp dried thyme
• 1/2 tsp paprika
• salt and pepper

1 Preheat oven to 200C/ 180C fan-assisted.

2 Place chopped onion and leek in a medium hot frying pan with 1/2 tsp of salt and 1 tbsp oil. Stir till softened, add the dried thyme.

3 Now add the spinach and kale, stirring till soft. If dry, add a couple of tablespoons water to help the leaves wilt – adding more if necessary.

4 Add the crushed garlic and ground paprika and stir for a minute or two and leave to cool. Adjust seasoning to taste.

5 To make the Burmese tofu, take the wet gram flour and pour into a pan. Whilst turning the heat up on the hob, add the vegan stock and boil, whisk until a thick paste forms. Lower the heat to a low-medium setting and continue to whisk for 3 minutes.

6 Add the nutritional yeast and black salt into the gram flour and taste. Adjust seasoning.

7 Now combine the spinach filling and incorporate into your “egg” mix and pour into your ready made quiche base.

8 Place in the preheated oven for 40 minutes or until golden on top and drizzle with Caper and Herb Dressing.

Caper and Herb Dressing

1 Take a handful of parsley and chop finely placing into a bowl.

2 Add into the bowl, 2 tbsp lemon juice, 1 tbsp dijon mustard and 1 tbsp finely chopped capers.

3 Whilst whisking slowly incorporate at least 5 tbsp of olive oil to get an emulsified dressing.

4 Season with black pepper.