Vegan Blue Cheese & Broccoli Quiche
Serve up this tasty vegan blue cheese and broccoli quiche for your next summer picnic. This is a vegan take on a classic quiche – perfect for parties, picnics or just as a light lunch or dinner.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
This quiche has all the flavours of a classic blue cheese and broccoli quiche, but is completely vegan.
What is quiche?
Quiche is a savoury tart that originated in France. It consists of a pastry crust and can have a variety of fillings, and there are some fantastic vegan quiche recipes.
Both cheese and broccoli and quiche Lorraine are well-known variants of the dish.
Quiche can be served both hot and cold, so it works well as a party food.
How can blue cheese be vegan?
As brands have launched more and more vegan products, cheese alternatives have now become widely available. From plant-based mozzarella to vegan halloumi, there are more choices than ever before.
Many brands now offer specific cheeses like blue cheese.
These are usually made from cashews and tofu, which give it its creamy consistency, and spirulina is often used to achieve the colour.
You can buy dairy-free blue cheese from vegan brands like Sheese and Violife.
What is nutritional yeast?
Nutritional yeast is the perfect ingredient for recreating that cheesy flavour. It can be purchased in both powder and flake form and is often used in plant-based recipes as an alternative to cheeses like parmesan.
It’s great for topping and thickening pastas, soups and salads, as well as adding a touch of extra nutritional value to a vegan recipe.
Total Time: 2 hours and 20 minutes
Prep Time: 1 hour and 20 minutes
Cook Time: 1 hour
Calories: 238
Servings: 8
Rating:
Total Time: 2 hours and 20 minutes
Calories: 238
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- For the pastry
- 37.5 37.5 g plain flour
- 18.75 18.75 g dairy-free butter
- 0.125 0.125 tsp sea salt
- 0.25 0.25 tbsp fresh water
- For the filling
- 12.5 12.5 g vegan blue cheese
- 12.5 12.5 g tenderstem broccoli
- 0.125 0.125 white onion, chopped
- 0.125 0.125 tbsp dairy-free butter
- 75 75 g silken tofu
- 11.25 11.25 g gram flour
- 3.75 3.75 g nutritional yeast
- 0.25 0.25 tbsp Dijon mustard
- 0.25 0.25 tbsp fresh parsley, chopped
- sea salt and black pepper, to taste
- You will also need
- a 25cm quiche tin
- a 35cm circle of greaseproof paper
- ceramic baking beans or dried chiskpeas/lentils/beans
Method
- To make the pastry, place the flour and salt into a large bowl and add the butter pieces. Using your fingertips, lightly rub the butter into the flour, working quickly, until everything is incorporated and your mixture resembles fine breadcrumbs. Drizzle over the water and mix with a knife until a dough begins to form. Bring everything together into a ball using your hands and wrap in clingfilm. Chill the dough in the fridge for 30 minutes. The pastry can also be frozen at this stage for use later.
- While the dough is resting, make your filling by placing the tofu, mustard, nutritional yeast and gram flour in a blender with some seasoning. Process until very smooth. Melt the butter in a frying pan and add the onion. Sauté until the onion is soft and translucent and set aside to cool slightly.
- Preheat the oven to 170°C/340°F/Gas Mark 3. On a well floured, flat surface or board, roll out the pastry to a large circle, approx. 35cm in diameter.
- Use the rolling pin to help you lift the pastry up and onto the quiche tin. Gently and carefully press the pastry into the tin, making sure that it has no air trapped underneath.
- Trim the edges of the pastry to fit the tin using a sharp knife and prick the base all over to prevent it rising up in the oven.
- Place the greaseproof paper on top of the pastry and pour over the dried beans or peas.
- Transfer the tin to the oven and bake for 20 minutes. Remove from the oven once cooked, discard the paper and beans and leave the oven on.
- Mix the cooked onion and blue cheese cubes into the silken tofu mixture and pour into the pastry case, spreading it out evenly. Sprinkle with the parsley and arrange the broccoli spears on the top, pushing them into the filling so that they are partially submerged but still visible.
- Transfer the quiche to the oven and cook for 30-40 minutes, or until just cooked in the centre. Leave to cool for 5 minutes. Serve hot, warm or cold with some steamed new potatoes and a crisp salad. This also makes a fantastic addition to any buffet or party table.
Each 100g serving provides:
Fat 12g, Saturates 3.1g, Carbohydrates 21g, Sugars 1.1g, Protein 10g, Salt 0.75g.
Fancy another slice? Try making one of these delicious vegan quiche recipes!
