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

How to
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.

Set aside.

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.

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