Vegan Wholemeal Tomato Quiche
- Prep: 10m
- Cook: 50m
- Serves: 1
Packed with flavour, serve this tasty, vegan, tomato quiche warm for lunch or supper. The wholemeal pastry crust adds to the overall flavour combination but you could make the pastry with white flour if you prefer.
Method
- Equipment: 18cm/7” round baking dish or tart tin, 2 x mixing bowls and pastry blender
- Temperature: 180°C, Fan 160°C, 350°F, Gas 4
- Vegan Wholemeal Pastry
- Pre-heat the oven.
- Rub a little oil around the inside of a 18cm/7” round baking dish or tart tin.
- Put the flour and salt into a mixing bowl.
- Chop the vegan baking block into the bowl and using a fork or pastry blender work the mixture until it resembles breadcrumbs.
- Stir in enough water to bring together a soft ball of dough.
- Cover the pastry and rest for 15 minutes.
- Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
- Roll the pastry out into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the dough into the dish using your fingers.
- Cut away any pastry that hangs over the edge of the dish.
Tomato Filling
1. Put the gram flour into a mixing bowl and add enough water to make a smooth paste. Beat in the remaining water, tomato puree, brown sugar, basil, chilli powder (if used), salt and pepper.
2. Pour the mixture into the pastry case.
3. Slice the tomatoes and spread these over the top.
4. Bake for 50-55 minutes.
5. Tear up some fresh basil leaves and scatter them over the quiche before serving.
Recipe by Doves Farm
Ingredients
All to be sourced organic where possible
- VEGAN WHOLEMEAL PASTRY
- 100g Doves Farm Organic Fine Plain Wholemeal Flour
- pinch of salt
- 50g vegan baking block
- 3-4 tbsp cold water
- oil, for tin
- flour, for dusting
- TOMATO FILLING
- 50g gram flour
- 175ml water
- 2 tbsp tomato purée
- 1 tbsp brown sugar
- 1 tbsp basil
- pinch of chilli powder (optional)
- pinch of salt and pepper
- 200g fresh tomatoes
- fresh basil, to serve