I can’t say I was ever a big fan of egg quiche, I never really liked the taste of eggs. However I do quite like a tofu quiche. I’ve made it a few times before, but I’d have to say this were the best I’ve ever managed.
I wanted to make something light that could be heated up for an easy dinner over the festive period.
I may have mentioned before that our kitchen is tiny, so there’s not really enough room to make your own pastry, or pizza dough. The only usable bench space for cooking is a little kitchen trolley we bought, which is just big enough to hold my large wooden chopping board. The rest of the bench space is taken up with the microwave, toaster, kettle & coffee machine. Really you’d call it a kitchenette. So the crust was made from bought pastry, which isn’t a bad thing at all. The only pastry I had in the freezer was puff pastry, not your typical quiche base, but it worked out better than I expected.
I have a few individual pie tins, so I lined those with the pastry and blind baked them. Then while they were cooking/cooling I made the filling. The basis for the tofu filling is really very simple – it’s just blended tofu. What you want is a medium/firm silken tofu that will hold its shape nicely after it’s been baked. The rest is really up to you, just don’t add much fluid, or it won’t set. For flavour I used a little Braggs, a little salt, savoury yeast flakes, pepper and a big handful of fresh herbs which all got blended with the tofu. For the veggie filling I cooked some onion, mushroom, grated carrot & zucchini and corn kernels. Mix the cooked veggies with the tofu filling and spoon into the cooled pastry shells.
This time I cooked them at a lower temperature for a longer time than I usually would – 180 °C for 50 mins. I suspect our oven isn’t the best or most accurate, so check on them regularly. The tofu cooked really well this way.
Will definitely be making these again!