Egg free vegetarian recipe for Veggie and Tofu Quiche with tahini and sunflower seeds. Deliciously flavoursome and healthy. Made with spelt flour which is suitable for those with a gluten-intolerance.
For the crust:
1 cup Spelt flour
100g Farm butter
1 tblsp Sea Salt
You can add cream cheese or grated parmesan for more flavour.
For the filling:
1 1/2 blocks of tofu (600g)
1/2 cup roasted sunflower seeds
1 cup steamed greens (broccoli, baby marrow…)
1 Large red pepper chopped roughly
1 large stick of celery chopped
1 clove garlic
1/4 cup fresh parsley
1/4 cup fresh basil
2 tsp herb salt
1 tsp paprika
2 tbsp soy sauce
1 tbsp tahini
To make the crust:
Sieve the spelt flour first.
Add the butter and combine until you get a bread crumb texture.
Combine the mix into a ball. If it is not combining add a little water.
To make the filling:
Saute the red pepper, celery and the garlic in a little olive oil for 3 minutes.
Steam your veg.
Combine all the ingredients to your magimix and blend until all ingredients are mixed well.
Roll out your dough and press into a pie tin. Now blind bake your pastry for 10-15 minutes in a 160 degree oven.
Add the filling to the semi-cooked base.
Bake at 140 for 15-20 minutes.
Recipe provided by Fresh Earth Food Store.