Sunday, 2 April 2017

Vegan Quiche Florentine

This recipe came with a pack of Follow Your Heart Vegan Egg and was pretty good! I thought it seemed to soft after baking so I baked for longer but it didn't seem to change the density. Once it cooled down it was fine though. Really lovely with a side of leafy salad!

Vegan Quiche Florentine


Pastry for a 10" pie tin (I used this recipe)
1 Tbls Vegan butter
1/2 cup shallots, thinly sliced (I used onion and it was delicious)
3 x Vegan Eggs (6 Tbls VeganEgg + 1.5 cups ice cold water)
3/4 cup coconut milk/creamer
pinch nutmeg
3/4 tsp salt
pinch cayenne pepper
1/2 cup vegan Paremesan cheese (I used Follow Your Heart)
294g frozen spinach, defrosted and drained of all water


If making pastry this needs to be done in advance as it needs to be refrigerated for at least 1 hour.
Heat butter in a small pan over a medium-low heat.
Preheat oven to 160
Cook onion/shallots until soft and clear, around 10 minutes, set aside.
In a medium bowl add your VeganEgg and water and whisk until thick. Add in nutmeg, salt and cayenne and whisk through.
Place pastry on greased pastry tin (I used a springform cake tin) and place on a baking tray (in case of leakage).
Evenly spread out the onion, cheese and spinach over the bottom of the pastry and then pour egg mixture over the top.
Back at 325F/170C for around 1 hour until the egg mixture is set, it willl wobble like custard.
Let cool for 10 minutes before serving.

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