Roasted Tenderstem® broccoli , Red Pepper & Sun-Dried Tomato Quiche
Method
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Pre-heat the oven to 200C (180C fan) / 400F. Grease a 23cm / 9 inch loose-bottomed, non-stick quiche tin.
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Prepare the pastry: Place the flour, salt and coconut butter/dairy-free spread in a food processor and whiz to combine.
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Add the water through the funnel, 1 TBSP at a time until the mixture just starts to come together. Press the pastry into the quiche tin. Be sure to press it right into the edges of the tin and all the way up the sides. You want a thickness of 0.6 cm / ¼ inch, so trim off any excess. Prick the pastry all over with a fork.
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Place the Tenderstem® broccoli, onion, pepper and garlic in a large roasting tin. Drizzle in olive oil and stir through.
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Place both the pastry and veggies in the oven and bake for 20 minutes, or until cooked through. I find the pastry doesn’t colour, but it should be firm and dry to the touch. The veggies should just be starting to brown.
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Prepare the filling: drain the tofu and squeeze hard to remove as much water as possible. Crumble the tofu into the food processor. Add the oil, salt, mustard and nutritional yeast, and whiz smooth.
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Add the dried dill/oregano, basil leaves and roasted onion and pulse to combine. Tip the mixture into a large bowl.
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Set aside four pieces of broccoli and some red pepper and tomato pieces for decorating the top of the tart, then add the remaining veggies to the mix and stir through to combine.
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Tip the mixture onto the pastry crust and press down to smooth and level. Press the last pieces of broccoli, pepper and tomato into the top.
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Bake at 180C (160C) / 350F for 35-40 minutes, until the tofu is firm to the touch and lightly golden on top.
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Leave the quiche to cool before slicing.
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Store in an airtight container in the refrigerator, it will keep for up to 5 days.
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