A plant based quiche alternative made with a tofu filling baked in crispy filo pastry until just set. This is packed with flavour from seasonal spring greens but you can add any vegetables you'd like.
INGREDIENTS
4 sheets of filo pastry
400g firm tofu
2 tbsp nutritional yeast
1 tsp Dijon mustard
1 tsp garlic powder
1 tbsp zaatar spice
¼ tsp chilli flakes
4 tbsp almond milk
2 spring onion, sliced
60g baby spinach, roughly chopped
1 bunch broccolini, roughly chopped
1 lemon, zested, sliced into wedges
METHOD
1. Preheat the oven to 180C.
2. Lightly oil a 20cm spring form cake tin and drape over a sheet of the filo pastry, gently pressing into the corners of the tin leaving the excess oastry to hang over the sides. overhanging the excess. Brush or drizzle with more oil and lay over another sheet in the opposite direction. Repeat with the remaining sheets of pastry. Cover with a tea towel and set aside while you prepare the filling.
3. Place the tofu, nutritional yeast, mustard, spices and almond milk in a blender. Blend to a smooth, thick paste. Transfer to a bowl and add the spring onion, spinach, broccolini and lemon zest. Taste and season with salt and pepper.
4. Spoon into the filo casing and smooth the top with the back of a spoon. Gently crinkle the overhanging filo to sit inside the tin forming a crust. Sprinkle over the sesame seeds and place in the oven.
5. After 15 minutes, carefully open and remove the sides of the cake tin. Return to the oven for another 15 minutes to cook the sides of the quiche until golden and crispy. Leave to set for 10 minutes before transferring to a plate to serve with the lemon wedges.