I was a fussy Omni. I wouldn’t eat fish, beans, peas, game, pulses.. the list goes on and on. Becoming vegan was almost a relief as it meant I didn’t have to explain that I’d eat eggs in a cake but not in an omlette, for example! One of my Mum’s staple recipes when I was growing up was for Quiche. I’ve mentioned before on the blog that we’d invite our older relatives round on a Sunday and my Mum would bake up a storm for afternoon tea. Alongside my childhood favourite (Corned Beef Pie) would be one of her eggy creations. To this day I have never tried it, put off by the thought of its taste and texture. Mr. Canny, on the other hand, had no such hang ups about food.
When I started talking about the ways I could use up the Follow Your Heart Vegan Eggs we were gifted (see post here about my initial thoughts on them) I suggested a Quiche. He thought it was a great idea but for me it was quite daunting. Was I going to want to try my own food if I never liked the ‘real deal’? Would it have an overwhelmingly eggy taste and texture using the substitute product? I decided to give it a go and I was pleasantly surprised by the outcome. Mixing with vegan cheese and spinach definitely made the filling less offensive than I expected and I was surprised by how much I actually enjoyed eating it!
You can use whatever dairy free cheese you like but I used Violife’s Smoked Cheese variety. It seemed to melt well and gave a hint to the filling. This recipe is great for those with allergies and could be made in individual portions if adjusted.
1 pack of ready made Shortcrust pastry (I used Jus-Rol, which is suitable for vegans)
1 tbsp. vegan butter
1/2 red onion, finely chopped
6 tbsp. of Follow Your Heart Vegan Egg
1 1/2 cups of cold water (I put mine in the freezer while I was prepping)
3/4 cup of vegan crème fraiche (I used Oatly which is available in supermarkets like Tesco)
1/2 tsp salt
Pinch of Nutmeg
Pinch of Cayenne Pepper
1 cup of grated vegan cheese
1 bag of fresh spinach, wilted and any excess water squeezed out
- Heat the vegan butter in a pan and cook the onions until soft on a low heat. You don’t want to fry them, just cook them through. Transfer to a bowl to cool.
- On a floured surface roll out the shortcrust pastry so it is big enough to fill you ovenproof dish. You can buy pre-rolled pastry if you wish.
- Allow an overhang of pastry on the dish as the pastry can shrink when cooking. I blind baked mine to avoid a soggy bottom. To do this I pricked the base of the pastry with a fork. This was put in the oven for 15 mins at 160 degrees.
- In the same pan as the onions wilt the spinach. Once cooked squeeze out any water so the spinach is almost dry. You can do this while the pastry is baking.
- In a mixing bowl add the Vegan Egg, nutmeg, salt and pepper. Add the cold water and whisk until smooth.
- Remove the pastry case from the oven and allow to cool.
- Add in the vegan crème fraiche and whisk well so all of the ingredients are combined.
- Once the base has cooled evenly spread the onion mixture onto the base first.
- Sprinkle the grated vegan cheese on top, followed by the spinach.
- Pour over the Vegan Egg mixture.
- Bake in the oven at the same temperature for 50 mins or until the egg mix is golden. I removed the overhanging crusts to neaten the quiche up before serving.
- Serve hot or cold with a side salad.
For a woman who was never keen to try quiche I really like the vegan alternative!
Thanks for reading,
We have a great recipe for Vegetable Stroganoff for you to try at home using Alpro Soya Cream. See more here.