Tempeh Quiche with Cheese & Onion
When it comes to picnics, you can’t go wrong with a quiche. And this Tempeh, Cheeze and Onion Quiche is bound to make you the most popular person on the blanket.
Recipe and video made by@millieveganfor Better Nature
50 mins
Serves:
6
ingredients
- 1 pack of Better Nature Smoky Tempeh Rashers
- 1 pack of ready rolled shortcrust pastry
- 6 tbsp egg replacer
- 1 large white onion
- 100g grated vegan cheese (we used a mix of ‘mature’ and ‘red cheddar’)
- 150ml plant milk (we used unsweetened soya)
- ½ cup gram flour
- 100ml water
- 125ml plant cream
- ½ tsp black salt (kala namak)
- A generous pinch of turmeric
instructions
- Preheat your oven to 170℃.
- Line your quiche tin with shortcrust pastry and using a fork, prick holes in the base so the pastry cooks evenly.
- Cover the pastry with baking paper and fill with baking beans or dried chickpeas work really well too. Then pre-bake your quiche for around 10 minutes.
- In the meantime, make your filling, by cooking the onion and Smoky Tempeh Rashers (cut into smaller pieces) in a frying pan with a little oil for around 10 minutes on a medium heat.
- In a bowl, whisk together your egg replacer, gram flour, with your milk, cream, water and seasoning. Add in your cooked onion and tempeh mix along with your grated cheese.
- Once the pastry is part-cooked, remove from the oven and pour in the filling.
- Bake in the oven for 25-30 minutes or until the pastry is golden and the filling no longer moves if you give the tin a little shake.
- Can be served while still warm or cooled completely and served cold.
instructions
- Preheat your oven to 170℃.
- Line your quiche tin with shortcrust pastry and using a fork, prick holes in the base so the pastry cooks evenly.
- Cover the pastry with baking paper and fill with baking beans or dried chickpeas work really well too. Then pre-bake your quiche for around 10 minutes.
- In the meantime, make your filling, by cooking the onion and Smoky Tempeh Rashers (cut into smaller pieces) in a frying pan with a little oil for around 10 minutes on a medium heat.
- In a bowl, whisk together your egg replacer, gram flour, with your milk, cream, water and seasoning. Add in your cooked onion and tempeh mix along with your grated cheese.
- Once the pastry is part-cooked, remove from the oven and pour in the filling.
- Bake in the oven for 25-30 minutes or until the pastry is golden and the filling no longer moves if you give the tin a little shake.
- Can be served while still warm or cooled completely and served cold.
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