Vegan Swiss Chard Quiche

Ingredients

• 10 g fresh yeast
• 1 tsp raw cane sugar
• 200 g Flour
• 50 g semolina
• 1 tsp salt
• 2 tbsp olive oil
• flour (for working)
• olive oil (for tins)
• 400 g Swiss chard
• 1 onion
• 3 tbsp olive oil
• Salt
• Pepper
• nutmeg
• 400 g silken tofu
• 2 tbsp Cornstarch
• 2 tbsp freshly chopped herbs (e.g. chives and parsley)
• 40 g vegan shredded cheese (e.g. pizza melt)
• 2 tbsp chopped almonds

Instructions

1. 1.

   Dissolve the yeast with the sugar in 125 ml lukewarm water and let stand for a few minutes. Mix the flour, semolina and salt; add the yeast mixture and oil and knead vigorously for about 5 minutes until a smooth, elastic dough forms (the dough should not be too dry or sticky). Adjust with more water or flour if needed. Cover and rest for about 30 minutes.

2. 2.

   Preheat the oven to 180°C fan. Grease four small quiche tins (about 12 cm diameter).

3. 3.

   Knead the dough briefly again, then roll out on a floured surface to 3–4 mm thickness. Cut out circles slightly larger than the tins and line them, forming a rim.

4. 4.

   Wash, trim and roughly chop the Swiss chard. Peel and finely dice the onion. Sauté in 1 tbsp hot oil until translucent; add the chard briefly, remove from heat and season with salt, pepper and nutmeg. Fill each tin about ¾ full.

5. 5.

   Blend the silken tofu with remaining oil, cornstarch and herbs into a creamy mixture. Season with salt and pepper.

6. 6.

   Spread the tofu mixture over the chard, sprinkle cheese on top, add the remaining chard in the center and bake for about 30 minutes until golden brown. Remove from oven, carefully lift out of tins, sprinkle almonds and serve warm or cooled over mixed greens as desired.