Vegan quiche
Description
The recipe won't take much time. For this recipe you need nutritional (not baker's!) yeast, it gives the dish a unique cheesy flavor. The colder the water for the Swiss dough, the better it will turn out. This amount of ingredients is calculated for a 22 cm diameter pan with low sides. And now I will tell you in detail. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
First, prepare all the ingredients. In 30–40 minutes, place a glass of water in the freezer. If your blender is not powerful enough, be sure to soak the cashews in water for a couple of hours.
- 2
Step 2
Slice the potatoes into thin pieces and steam them for 10 minutes. Five minutes before the end, add the asparagus to the steamer.
- 3
Step 3
Blend the tofu, cashews, nutritional yeast, and salt in the blender’s bowl. Gradually start adding water until you reach the desired consistency. You may need less water; it depends on the juiciness of the tofu.
- 4
Step 4
In the end, a homogeneous mixture should result. In consistency, like very thick sour cream.
- 5
Step 5
Next, we prepare the Swiss dough. Beat very cold water, salt, and butter with a mixer. A white emulsion should result.
- 6
Step 6
Mix the emulsion with flour.
- 7
Step 7
Swiss dough needs to be kneaded thoroughly until it reaches a uniform consistency.
- 8
Step 8
Roll out the dough to the size of the pan. Press the dough firmly against the sides of the pan.
- 9
Step 9
Place 1/3 of the tofu and cashew mixture onto the dough, then spread the potato filling on top.
- 10
Step 10
Cover the potatoes with the remaining tofu and cashew mixture, then place the asparagus on top. Press it down slightly so it adheres better. Bake the quiche for 40 minutes at 180 degrees.
- 11
Step 11
The pastry is ready. Serve with tea.