Spring Onion Quiche
Simple but very tasty
-
1 Hour 10 Minutes
-
Serves 4
1 hour
Serves 2
What you'll need…
- 2 tbsp olive oil
- 160g/5¾oz vegan chicken-style soy pieces (not dehydrated)
- 2 shallots, peeled and finely chopped
- 1 courgette, peeled and roughly chopped
- 120ml/3¾fl oz white wine
- 100ml/3½fl oz oat milk
- 1 lemon, all of the zest and half of the juice
- 200g/7oz baby spinach
- 2 tbsp nutritional yeast
- 400g tin cannellini beans, including half the liquid from the tin
- Handful freshly chopped flat leaf parsley
- Salt and freshly ground black pepper
- For the pastry:
- 1 sheet vegan ready-rolled puff pastry
- 1 tbsp olive oil
The method
1
Preheat the oven to 220°C/200°C Fan/Gas 7.
2
To make the pie filling, heat 1 tablespoon of olive oil in a frying pan over a medium heat. Add the vegan soy chunks and fry so that they are nicely coloured. Set aside.
3
Add the remaining tablespoon of olive oil, shallots and courgette and fry for 5–7 minutes until the shallots are softened.
4
Deglaze the pan with the wine and remove any charred bits from the bottom. Pour in the oat milk, lemon juice and zest and season with salt and pepper.
5
Using a hand blender, blend the vegetable base until fairly smooth. Add the baby spinach, nutritional yeast, beans (and liquid from the tin), parsley and the browned vegan soy chunks. Stir to combine and cook for another 5–7 minutes until the spinach is wilted. If your sauce is too thick add in a touch more oat milk.
6
Transfer the mixture to a 800ml/1½ pint pie dish. Cover the pie dish with the puff pastry, trim off any excess pastry (this can be saved for use in another dish). Make a hole in the middle of the pastry to allow the steam to escape and crimp the edges using a fork.
7
Glaze the pastry by brushing with oil; this will create a golden colour once baked.
8
Place the pie on a baking tray and bake for about 20–25 minutes until the pie top is golden and flaky. Leave to stand for a couple of minutes, then serve. Steamed tenderstem broccoli makes an ideal side.
Recipe inspired by BBC Food
