Silken Tofu & Edamame, Spinach, Basil Quiche (oil dough)
There are incredibly many possible variations on a quiche, it is wonderful! I love to make quiche with oil dough, and I am happy to share my recipe with you – super simple to prepare and nicely crunchy at the edges.
I recommend to prebake this quiche dough for approximately 10 minutes!
So, what can we use as filling? It is so nice how many ingredients there are on the market to prepare a smooth and delicious vegan quiche filling. I tried now several ingredient combinations constituting the filling basis, and am still continuing to try out more, but here is what already worked well for us:
- Silken tofu + edamame + raw spinach/basil – finely blended. Makes a super smooth and creamy filling. I am sure any beans and greens work well here! See that the tofu is drained well and that the quiche sits 10 mins before serving.
- My homemade almond ricotta + the leftover of almond milk making (a damp almond meal, so to speak) + edamame – finely blended. I added half of a tbsp of cornstarch to be sure… Resulted in a nicely firm and tasty filling, a little less creamy than the first one. Also here other types of beans will for sure work!
- Firm tofu + plant milk + cornstarch – this is good if your blender is strong enough to finely blend the firm tofu. Our mixture turned out slightly coarse, which was still nice but not as perfect as the other ones 😍
- more to come 🙂
Almond + edamame filling
Silken Tofu + edamame filling
What I used to make the Edamame & Silken Tofu Spinach Basil Quiche:
Silken Tofu & Edamame, Spinach, Basil Quiche (oil dough)
This quiche is a super healthy vegan dish. It only uses oil, flour, water and salt for the dough; the filling is a smooth mixture of silken tofu, edamame, greens and spices. Enjoy !
Equipment
- 1 tin (cake or quiche) Ø 24 cm (for bigger forms please increase the amounts respectively)
- 1 blending device (immersion blender works fine here!)
Ingredients
For the dough
- 1 1/4 cups flour
- 1/4 cup oil
- 1/4 tbsp sea salt
- ca 60 ml water
For the filling
- 250 g silken tofu
- 1+1/4 cups edamame (cooked)
- 1 handful (wild) spinach leaves
- a few twigs fresh basil
- 1-2 tsp curry powder
- 1 tbsp dried herbs (oregano, thyme, herbes de Provence or else)
- 3/4-1 tbsp nutritional yeast optional
- sea salt
Instructions
Prepare the dough
- Knead together all ingredients, wrap in foil and refrigerate.
Prepare the filling
- Blend together the tofu, 1/2 a cup of the edamame, the greens, the herbs, spices and the nutritional yeast until smooth. Adjust with salt to taste.
Prebake the crust
- Preheat the oven to 180 ℃. Flatten the dough, place it in the tin and push with your fingers until the bottom is well covered and the edges 3-4 cm high.
- Pinch with a fork several times into the dough.Bake the crust for ca 10 minutes. Take the tin out of the oven.
Assemble
- Place the rest of the edamame on the crust, spread well. Pour the filling evenly onto the edamame.
- Bake the quiche until the edges turn golden brown.
- Let the quiche sit for 10 minutes before serving.