After returning home from the animal charity fayre I was full of beans or maybe cake and decided to make my first vegan quiche in about fifteen years. After completing the task I'm wondering why its taken me all this time to make one. I had already handed out the task of making the pastry so it was merely the filling that I needed to contend with. So, basically all you need to do is decide what filling you want to put in your quiche, I chose onion, garlic, sun dried tomatoes, broccoli, mushroom, green olive tapenade and red pepper. After blind baking the pastry case I spread on some green olive tapenade, then sprinkled on the chopped garlic, onion, sun dried tomato. Then place evenly around pieces of chopped mushroom, red pepper and pre steamed small florets of broccoli. For the actual filling I blended a block of my favourite Clear Spot Organic Tofu with about one cup of soya milk (just add the milk a bit at a time until you get the correct consistency), seasoning and about 100g of grated Cheezly. The consistency was that of thick yogurt. This made three 16cm diameter quiches. I then spooned the mixture on top of the vegetables. It was in the oven for about 45 minutes gas mark 6. And voila there you have it, very easy indeed.
