Vegan Coronation Quiche

Making your own vegan Coronation Quiche is a positive choice for your health and the environment, try this delicious recipe by Hannah Hossack-Lodge.

Servings: 8 people 
Prep time: 40 minutes 
Cook time: 65 minutes 
Chilling time: 75 minutes

Ingredients

Pastry: 

• 250g plain flour 
• pinch salt 
• 125g vegan block butter, cold and diced 
• 3-4 tablespoons cold unsweetened soya milk

Filling: 

• 200g baby spinach
• 60g edamame or broad beans
• 1 tablespoon finely chopped fresh tarragon
• 349g pack of silken tofu
• 45g chickpea flour (gram flour)
• 25g nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon wholegrain mustard
• 2 teaspoons white miso paste
• ½ teaspoon salt
• 140ml unsweetened soya milk
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• black pepper

Method

1. To make the pastry, mix the flour and a pinch of salt in a large bowl. Add the cold vegan butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of fat remain.
2. Gradually mix in enough soya milk for the pastry to come together into a ball. Shape into a disc, wrap and refrigerate for about an hour, until the pastry is firm enough to roll out.
3. Roll the pastry out on a lightly floured surface into a circle large enough to line a 23 cm round tart or cake tin.
4. Transfer the pastry to the tin and gently press it into the corners. Use a sharp knife to trim off the excess pastry.
5. Prick the base all over with a fork then pop the tin in the freezer for 15 minutes while you preheat the oven to 180°C/160°C fan/gas mark 4.
6. Line the pastry case with a sheet of baking paper making sure that you leave some overhanging, then fill it with baking beans or dried rice.
7. Bake for 20 minutes then use the overhanging parchment to lift out the baking beans. Return the pastry case to the oven for 5-10 minutes, until pale golden.
8. While the pastry is baking, prepare the filling. Place the spinach in a large frying pan over a medium heat and cook while stirring until it has all wilted. Allow to cool then use your hands to squeeze out as much water as possible.
9. Roughly chop the cooked spinach and place it in a large bowl with the edamame or broad beans and the tarragon.
10. Place the silken tofu, chickpea flour, nutritional yeast, garlic and onion powders, mustard, miso paste, salt, soya milk, lemon juice, olive oil and a good grinding of black pepper in a blender and blend until smooth, stopping to scrape down the sides as necessary.
11. Pour the tofu mixture into the bowl with the spinach and stir until well combined.
12. Pour the filling into the baked pastry case and bake for 40-45 minutes until set and golden brown. Allow to cool for half an hour before serving. Can be enjoyed warm or cold.