LEEK QUICHE

This is another recipe from Vegan for Fun we both wanted to try as soon as we saw it. I haven’t made a quiche/tart in so long that I thought it was time to fix that. This quiche is a little different to many vegan quiches in that it uses vegan cream (oat or soy based) as the sauce and thickening agent. I was really interested in the quiche for this reason, there are quite a few vegan creamers here; oat, soy and rice based. I haven’t used them for any purpose other than ice cream so I was interested in giving them a go in different meals. Where I can, I try to reduce soy products so I tried the oat creamer this time round. Using the creamer means it stays gooey and doesn’t have the same consistency a tofu based tart would. This quiche holds together nicely but is a bit runnier than most vegan quiches – that may also be because I used too much leek. The addition of the cream made the quiche quite rich but lecker. I served it with a side of Nutty Greens.

My favourite part was the addition of smoked tofu. The smoked tofu we get here is so nice and it went really well in the quiche. I think the trick is to not over do the tofu though. The chilli also gave it a nice touch of heat. Apart from the pasty, creamer, leek, tofu, chilli and seasoning there wasn’t much else in the quiche, so it was quick and easy to prepare.

The pastry was really easy to make and didn’t require blind baking – score!

Mike and I reheated this the next day after storing it in the fridge which I think gave it a firmer consistency. It was great on both days and fairly simple to prepare. I think I will be making this one again when I feel like a creamy, indulgent tart for dinner!