I invented this recipe one day when I was inspired to use my homemade tofufor something new! We make this all the time now, it’s a real favourite in our house! The recipe is really versatile and you can use whatever combination of vegetables and herbs you like. Roast broccoli is our favourite, and goes well with red onions. Courgettes are a regular too. In summer we use whatever’s abundant in the garden.
Use simple pastry for a classic quiche. Alternatively, I have used pizza base dough for the case, and layered with sliced tomatoes, fresh garlic, oregano and olive oil before adding the main filling, to create a variant fusion ‘quizza’ dish! In fact we now make the quizza more often than we make quiche!
Makes 4 huge servings or 6 smaller servings that could go with side dishes.
- 1 batch simple pastry
- 1 batch homemade tofu
- 1 head of brocolli (broken into florets and roasted. Include the stem!)
- 1 red onion (finely chopped)
- Miscellaneous vegetables to taste (try peas, kale, roast cougette, aubergine, chives, roast cauliflower/romanesco)
- Additional marmite to taste
PLUS for the cheezey sauce (needs to be much thicker than my usual cheezey sauce recipe by using less soya milk and more cornflour!):
- 80 g margarine
- 4 Tbsp Cornflour (aka cornstarch)
- 300ml soya milk
- 1/2 cup hot water
- 2 Tbsp Marmite
- 1 Tbsp Nutritional yeast flakes
- 1 Tbsp Onion Powder
- 1/4 tsp tumeric (for colour)
- 100 ml white wine (optional, for ‘tang’)
1. Make a batch of homemade tofu and leave to drain. You don’t need to press it as you want it to be crumbly. I would recommend using home made for this recipe as it has a good chewy crumbly texture for the quiche. Shop bought tofu (whether silken or block) will be too smooth.
2. Oil a baking tin and line with simple pastry. Prick all over with a fork, then give it 6 minutes in an oven pre-heated to 220°C before removing. It is now ready to use as your quiche case.
3. Meanwhile, roast your broccoli and any other roast vegetables that you are including.
4. Make a stock for your cheezy sauce by combining marmite, onion powder, tumeric and nutritional yeast flakes in a mug with hot water, stirring until dissolved.
5. Melt margarine in a pan and leave to cool slightly. Stir in cornflour until well combined and stiff, then add soya milk a small quantity at a time stirring thoroughly until a smooth paste is formed.
6. Add remainder of soya milk, white wine and marmite stock, then return to the heat and stir constantly until it thickens fully. As this needs to be a much thicker sauce than my usual cheezy sauce recipe, it may look like it’s getting lumpy as it starts to thicken. Don’t worry, just keep stirring. If necessary add another dash of soya milk, but it should be thick enough at the end to see the bottom of the pan when you draw a line through it with your spoon. Remember this is the basis for your quiche filling so you don’t want it to be runny!
Tip: If your sauce isn’t as thick as you’d like, you can make a cornflour solution and add this in a steady stream stirring vigorously and constantly as you do so. This should thicken up the hot sauce almost immediately.
7. Take the sauce off the heat and stir in the tofu, roast brocolli, and chopped onion, and any other vegetables you’re using, plus additional marmite to taste, as however flavoursome your sauce was it will be less-so after adding the tofu. I normally add about another Tablespoon of marmite at this stage.
8. Pour this saucy filling into your pastry case and bake at 220°C for 35-45 minutes. It will be edible in less, but the longer you bake it the more yummy brown skin you get on the top, and this is the best bit!
I’d love to know what your favourite fillings and accompaniments are if you try this recipe!