I love summer but I love autumn even more, the trees are beautiful and some of my favourite fruits and veggies come on season around September October. Here is a simple, easy recipe to make a delicious vegan quiche, packed with protein and full of flavours. You can follow the instructions or swap some of the vegetables for your favourites ones, just remember to shop what’s in season to keep the cost down and eat healthily.
For the pastry: You can alternatively buy an already made short crust pastry from any supermarket
230gr plain flour
100gr of vegan margarine
pinch of salt and black pepper to taste
For the filling:
1 finely chopped onion (I use a red onion)
3 medium leeks
one medium butternut squash
2 tsp of smoked paprika
2 tsp of turmeric
2 tsp of oregano
30ml of sunflower oil
100g of chickpea flour
4 tsp of salt and pepper (add more if necessary)
900g of tofu
20ml of soya milk (you can use any plant based milk of your choice)
a handful of fresh parsley
a generous piece of vegan cheese chopped in little pieces
1. For the pastry: mix the flour with salt and pepper into a large bowl, add margarine and mix to obtain breadcrumbs-like balls, then add water, just enough too make the whole mixture into a ball. Wrap it in cling film and let it to rest into the fridge for 30 minutes.
2. Meanwhile in a food processor mix the following: tofu, oil, milk, paprika, turmeric, salt, pepper, parsley, oregano, onion
3. In the oven roast the leeks and the butternut squash. Cut the butternut squash into slices and the leeks into pieces, season them with a pinch of salt and olive oil. Roast them at 160 for 10/15 minutes, take them out even though they might not be cooked yet.
4. Remove the dough from the fridge and roll it on a flat surface (put some flour on it first). Roll it large enough for the size of your tin - mine is about 11". Before you put that into your tin lay some baking paper on the bottom, all using some margarine to grease the paper and the inside of the tin, then add flour (like your are preparing a tin to make a cake). Then put the pastry in your tin and work it with your hands to make it even everywhere. Pinch the bottom with a fork and sprinkle some salt and olive oil - blind bake in the oven for 10 minutes.
5. Take the pastry out from the oven and add the mixture you prepared in the food processor. Then add a layer of the mixture and place your leeks and butternut squash slices on top. Add more mixture and add some of the chopped cheese, then repeat until you have filled the whole tin. Sprinkle some cheese, olive oil and parsley on top and cook it for at least 30/35 minutes at 170.
It really is a super simple recipe and really good fun to make, give it a go and let me know what you think! Don't forget to share your recipes with us using @leles_london and #LelesRecipes.
And don't forget the most important thing; add a little love to all your recipes - it's the most important ingredient.
Have a fantastic rest of the week everyone!
Photography: Kim Burrows