Vegan Quiche Lorraine
Ingredients
Instructions
- 100 g Tofu
- 60 g Flour
- 50 cl Soy milk
- 1 large onion
- 3 tbsp. cornstarch
- 2 pinches Nutmeg
- Olive oil
- Salt
- Ground pepper
For the shortcrust pastry:
- 250 g Flour
- 10 cl Water
- 7 cl Olive oil
- 0.5 tbsp. salt
- Prepare the shortcrust pastry. In a bowl, for the flour, water, oil and salt.
- Mix with a wooden spoon and knead until you get a smooth ball of dough.
- Refrigerate for 30 minutes then roll it out on a floured work surface.
- Place it in a greased pie pan and prick the bottom with a fork.
- Preheat your oven to 210°C (th. 7). Peel the onion and chop it.
- Cut the tofu into strips.
- In a non-stick pan, heat 2 tbsp. tablespoon olive oil.
- Fry the onion then add the tofu.
- Cook over low heat for 30 minutes before salting and setting aside.
- In a bowl, for the soy milk then add the flour and cornstarch.
- Beat everything then add the nutmeg. Salt, pepper and mix again.
- Place the tofu-onion mixture on the bottom of the pie then cover with the mixture. Bake for around 20 mins.
Tip: For a slightly stronger taste, use smoked tofu in the recipe.
Vegan Quiche Lorraine
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