This quiche doesn’t really contain any beavers, it’s actually vegan. But that’s what my partially deaf brother heard when I was telling him what I was cooking, so the name stuck! This is the perfect recipe for a summer picnic dish for anyone who’s vegan, lactose intolerant or just wants to cut down on their meat and dairy for the environment! You can use any vegetables you want, it’s very adaptable, I just put my favourite in!
- 1 pack just roll short crust pastry
- olive oil
- 2 red onions chopped
- 2 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 200g purple sprouting broccoli chopped
- 1 pack of firm tofu
- 1/2 tsp nutmeg
- 1/2 tsp tumeric
- 1 tbsp herb and garlic (or mixed herbs)
- 1/2 tsp salt
- 1/2 tsp pepper
- 100 ml soy milk
- Preheat the oven to 200 degrees and start by rolling out the pastry, covering your quiche tin and cutting round the edges (leaving extra for shrinkage).
- Bake for around ten minutes in the oven, then leave to cool. Then make your caramelised onions by sweating the onions for a few minutes and adding the sugar to caramelise. Once all the sugar has dissolved add the balsamic vinegar and reduce down.
- When they’re ready spread half of the onions along the pastry, add the broccoli to the remaining of the onions and cook on a low heat for around 10 minutes.
- While the broccoli and onions are cooking make the filling by putting the tofu, spices, herbs, salt, pepper and milk into a blender and blend until smooth.
- Add the filling to the onions and broccoli and mix well.
- Pour the mixture into the pastry case and bake in the oven for 40 minutes until a knife popped in the middle comes out clean.
- Serve with some seasonal veg and enjoy!
For more of Heather’s recipes, check out Hef’s Kitchen!