Paula Rivas, a MSc student of Biotechnology The WUR community is home to all the flavours of the world. Paula Rivas, an MSc student of Biotechnology from Switzerland, shares a recipe for a vegan Swiss quiche.
‘I’ve been vegan for many years now and my Swiss friends often tell me the one thing they would miss if they also went vegan is this quiche. After some experimenting, I have managed to replace the egg filling with a vegan alternative which is just as good. You can get creative with the vegetable filling and use up whatever is in your fridge.’
Ingredients:
For the pastry
- 3 cups flour
- 200-250g vegan margarine
- A little water to soften the dough
- 1 teaspoon salt
For the filling
- About 500g frozen spinach
- 1 onion (diced)
- 3 cloves garlic (finely chopped)
- ½ block tofu
- ¾ cup soaked cashew nuts
- 2 tablespoons corn starch
- ¼ cup water
- Ground black pepper
- 1 teaspoon nutmeg
- 1 vegetable stock cube, salt
Method:
- Pre-heat the oven to 200°C.
- Pastry: mix flour, butter and salt, and add a little water if needed to form a pliable dough.
- Filling: fry the onion and garlic in a little olive oil until golden. Mix in the spinach and seasoning.
- Blend the tofu and cashews and season with salt and pepper, and maybe your favourite spices. Dissolve the corn starch in water, add it to the mixture and blend it again until smooth. Combine the contents of the blender with the spinach mix.
- Line a tray with the pastry, keeping it no more than 1cm thick. Pour in the filling.
- Bake at 200°C for 20-40 minutes.
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