Sweetcorn Tofu Quiche With Oat and Almond Crust

"Ssssssh! Don't tell everyone, but this tasty recipe is actually vegan! It'll kick into touch any ideas you may have had that a) vegan food is dull, and b) you don't like tofu. This quiche tastes good, is easy to make, reheats well and is great cold too. DH, who claims not to like tofu, wolfed this one down! I classify this as a British recipe, partly because of the use of porridge oats (oatmeal)."
 
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Ready In:
50mins
Ingredients:
17
Serves:
6
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ingredients

  • OAT AND ALMOND CRUST

  • 1 12 cups whole rolled porridge oats
  • 14 cup ground almonds
  • 14 cup sesame seeds
  • salt, to taste (a small pinch)
  • 2 tablespoons sunflower oil, plus (or other flavourless oil)
  • extra sunflower oil, for oiling pie dish
  • 13 cup water
  • SWEETCORN TOFU FILLING

  • 12 cup cashews, ground to a flour
  • 12 lb firm tofu
  • 2 tablespoons cornflour (cornstarch)
  • 1 teaspoon fresh herb (such as oregano or thyme, or you can use basil tofu and omit fresh herbs)
  • 1 onion, thinly sliced
  • 1 red pepper, sliced lengthways
  • 1 (326 g) can sweetcorn, drained
  • 12 cup water
  • fresh ground black pepper
  • 1 tablespoon sunflower oil
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directions

  • To make pie crust - in a food processor or blender grind oats and sesame seeds to a coarse flour then add ground almonds and sunflower oil and 'pulse' to mix together: slowly pour 1/3 cup of water down the feeding tube while the processor is running at a slow speed and process until the mixture starts to hold or ball together: Press crust mixture into a lightly oiled 9-inch pie dish.
  • Over a low-medium heat, saute sliced onion and pepper in 1 tablespoon oil for about 5 minutes until onions are transparent.
  • Meanwhile, 'whizz' ground cashews, tofu, 1/2 cup water, cornstarch and herbs together in a food processor or blender until smooth; stir sweetcorn into this mixture.
  • Arrange cooked onions and pepper evenly over the base of the pie crust, then spoon sweetcorn tofu mixture over the top.
  • Sprinkle freshly ground black pepper over the quiche and bake it at 350 degrees F/180 degrees C for 35 minutes or until set.
  • Remove from the oven and leave the quiche to stand for a few minutes minutes before serving.

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Reviews

  1. Loved the concept and protein content, however it turned out tasting really bland. I think more salt, pepper & herbs could make it really good; plus next time I may try using more of a more potent herb (rosemary perhaps?)
     
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RECIPE SUBMITTED BY

I live with my husband and 2 cats in Worcester Park; a quiet typical 1930s suburb (which no one has ever heard of!) about 12 miles South West of London. I'm a fair weather gardener and as my husband is a vegetarian I grow a few easy vegetables, such as tomatoes and peppers, mainly in containers. My husband loves growing flowers, the brighter the better, and we have a pretty garden as a result. Our cats, Araminta and Purrl, like it too! I do a lot of cooking and try to keep our diet as healthy and varied as possible. Although I work full time, I use very little in the way of pre-prepared foods. This is partly because of the limited choice of vegetarian meals, which I think are overpriced anyway; but mainly because I like to know what goes in my food! I love using the Internet for all the great ideas it gives me. Last year I participated in the Zaar World Tour (under my previous public name Caroline Blakey), which was great. Mr B and I tried lots of new foods and discovered new favourite meals. Researching recipes for the Tour was really interesting, however as I didn't have time to try them all, some were posted untested. I'm still working my way very slowly through them. To make matters worse I keep seeing other recipes I want to save and have also participated in Zaar world Tour II. So many recipes, so little time to make them! <img src="http://i18.photobucket.com/albums/b112/kzbhansen/Banners/Animation3.gif"> My 'rules' for posting recipes are a) if I wouldn't make a particular recipe, I won't post it and b) if my husband wouldn't eat it, I won't post it. This means that all my recipes are vegetarian friendly. As you will see from the number of recipes saved in my cookbooks, I particularly enjoy making jams and chutneys; I'd say it was one of my favourite hobbies. We always have a good supply of home preserves; my friends and work colleagues are well supplied too. If we won the lottery (say £5m, as a good number) we'd like to give up work, move to the country and buy a place with a bit of land. In my dreams this would be a manor house or old vicarage, with a walled garden, an orchard where I could keep hens, a vegetable garden, etc, etc, etc! In my more realistic moments (the £1m win perhaps) I would like to run a B&B, perhaps offering Vegetarian taster weekends. Luckily it costs nothing to dream.......I’d also love more time to read, do embroidery, learn a language, see more of the countryside; and of course play on Zaar.
 
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