A quiche recipe that features no dairy, no eggs, and no butter – I know what you’re thinking… bland, tasteless hippy-food. Given the chance, I think you’ll be surprised how flavourful and filling my Spinach and Pumpkin Quiche is. Give it a go and see for yourself that healthier doesn’t (always) have to go hand-in-hand with a flavour deficit.
For the pastry:
¼ cup rolled oats
1½ tbsp sesame seeds
½ cup wholewheat flour
¼ tsp baking powder
1 tsp salt
¼ tsp freshly ground black pepper
2½ tbsp water
1½ tbsp light sesame oil
1 tbsp olive oil
For the filling:
½ cup onion, finely diced
½ cup pumpkin, roasted and roughly chopped
1 tbsp dry white wine or water
1 tsp sea salt
1 garlic clove, finely sliced
Fresh basil leaves, roughly chopped
¼ tsp thyme leaves, chopped
Pinch of dried chilli flakes
1 cup firm tofu, rinsed and patted dry
Juice of half a lemon
2 cups fresh spinach
½ tbsp rice wine vinegar
Sweet-smoked paprika, for dusting
Preheat oven to 180C
For the pastry crust, lightly toast the oats and sesame seeds in a dry pan – keep an eye on this the seeds and oats can easily burn.
Once toasted, place the oats and seeds in to a bowl of a food processor. Add the flour, baking powder, salt and pepper, and process until the oats are finely ground.
In a separate bowl, whisk together the oils and water then add in the dry ingredients. Mix until it all forms a dough.
Lightly grease two small tart pans with oil. Divide the dough mix between the pans and press down evenly, making sure to fill in the fluted sides of the pan. Remove any excess dough and pop into the fridge to chill while you get on with the filling.
For the filling, gently sauté the onion over med-high heat for approx. 10 minutes, stirring occasionally to make sure the onions caramalise evenly. Add the wine and scrape the bottom of the pan to collect any brown bits. Season with salt and continue to cook until dry. Transfer onions to a mixing bowl and set aside.
In a small saucepan over medium heat, heat 2 tbsp of oil. Add the garlic, basil, thyme, and chilli flakes. Cook for a few minutes until the garlic is golden – be sure not to let the garlic burn or it will give a bitter taste to the quiches. Once the garlic is golden, tip the oil and garlic bits into the bowl of a food processor.
Add the tofu to the processor, then lemon juice, vinegar, and salt. Process until smooth. Tip the tofu mixture into the bowl with the onions. Add the cooked pumpkin.
Wash the spinach leaves then transfer to a saucepan and cook, covered, over high heat until just wilted. Drain and rinse under cold water to stop the cooking. Drain well and squeeze dry. Chop the spinach finely and add to the rest of the filling. Stir well to make sure everything is well combined.
Spoon the mixture into the tart shells and smooth the top with the back of a spoon. Place a few extra pieces of pumpkin on top and a crumbling of goat’s cheese. Finally, dust with paprika and pop in the oven to bake for 35-40 minutes.
Let the tart cool before slicing and serving.
Makes 2 small quiches