Vegan Vegetable Quiche

Ingredients

• 200 g spelt whole‑grain flour
• 100 g wheat semolina
• 50 g soft vegan margarine
• 1 tsp salt
• 80 ml soy drink (soy milk)
• 1 onion
• 1 Garlic clove
• 1 red bell pepper
• 1 orange bell pepper
• 1 small zucchini
• 2 tbsp olive oil
• Salt
• 4 stalks green asparagus
• 100 g broccoli florets
• 2 Tomatoes
• 2 tbsp Soy flour
• 250 g silken tofu
• 1 tbsp nutritional yeast
• pepper (ground)
• 2 tbsp freshly chopped herbs (e.g., rosemary, thyme, oregano)
• 3 tbsp whole‑grain breadcrumbs
• sage leaf (for garnish)

Instructions

1. 1.

   Knead the flour with semolina, margarine, salt and about half of the soy milk into a dough. Gradually add more milk until the dough is smooth and elastic. Shape into a ball, cover and refrigerate for about 30 minutes.

2. 2.

   Bring salted water to a boil. Peel the lower third of the asparagus, trim ends, cut stalks crosswise. Wash broccoli florets. Blanch asparagus and broccoli in boiling water for about 3 minutes, then shock with cold water and drain.

3. 3.

   Wash tomatoes, quarter and core them. Peel onion and garlic, finely dice. Clean bell peppers, wash and slice into strips. Clean zucchini, wash and cut into slices. Heat oil in a pan, sauté onion, garlic, zucchini and pepper for about 2 minutes.

4. 4.

   Whisk soy flour with 4 tbsp water to make a thick paste. Add silken tofu and nutritional yeast, blend until smooth. Season with salt, pepper and mix in herbs.

5. 5.

   Grease the baking dish if needed. Roll out dough on a floured surface slightly larger than the dish, place it inside and lift up the edges. Prick the bottom with a fork several times and sprinkle breadcrumbs over it. Mix vegetables with the soy mixture and spread evenly over the crust.

6. 6.

   Bake in preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 35–40 minutes until golden brown. Garnish with sage leaves, cut into pieces and serve.