I love to make a vegan quiche when I know the next day is a busy one or when we have a day out. I like the idea of coming home and knowing that there is a lovely quiche ready to be eaten in the fridge.
We like eating it cold because then the flavors are extra intense. Of course you can always heat it up in the oven if you prefer covered with some tin foil. I made a vegan quiche with vegan bacon. This gives an extra smoky flavor to the dish.
Deze beauty doet het ook erg goed op feestjes in kleine puntjes gesneden en bij mijn man in de lunchtrommel 😉
Mijn man zijn geluksmomentje met de lunch 🙂
7 slices of puff pastry
175 grams of vegan bacon
250 ml Alpro Cuisine Soy or other soy cream
150 gram vegan shredded cheese
1 tsp Italian herbs
1/2 tsp cayenne pepper
salt / pepper
2 tbs pine nuts
mix 2 tbs arrowroot powder with 3 tbs water (egg substitute)
lump of vegetable butter (for greasing the pie plate)
Preheat the oven to 200°.
Press the dough into the bottom and sides of the pie plate. Chop the onion and cut the leek into rings. Bake this in a pan on a low heat with some salt / pepper and Italian herbs until everything is softened. Add the vegan bacon and bake this together for a few minutes.
In a bowl: mix the soy cream, the cheese and pine nuts together. Add some salt / pepper, cayenne pepper and Italian herbs. Now add the arrowroot mixture and mix it all together again.
Now let's put the leek, onion and vegan bacon in the pie plate. Pour over the soy mixture and divide evenly. Bake this quiche for 30-35 minutes.
P.s.: Let the quiche cool down before you cut it.