VEGAN CURRIED POTATO AND SPINACH QUICHE
Crust:
250 g cake flour
1 teaspoon chives, finely chopped
2.5 ml salt
pinch of pepper
125 ml coconut oil, melted
2 tablespoon cold water
Filling:
1 tablespoon olive oil
1 large red onion, chopped
3 medium potatoes, peeled and diced
120 g baby spinach
1 tablespoon medium curry powder
600 g tofu
180 ml coconut cream
1 teaspoon garlic, finely chopped
1 teaspoon salt
pinch of pepper
handful micro herbs, to serve
For the crust, stir the flour, chives, salt and pepper together. Stir in the coconut oil and water and use your hands to bring the pastry together. Cover with plastic and refrigerate for 20 minutes.
Pre heat the oven to 180°C.
Press the pastry into a 22 cm lightly greased pie dish and bake, 5 minutes.
For the filling, heat the oil in a large pan over medium heat. Add the onions and potatoes and sauté until tender, 15 minutes. Stir in the spinach and curry powder and cook, 2 minutes. Combine the tofu, coconut cream, garlic, salt and pepper and blend until smooth. Combine the cooked vegetables with the tofu mixture and spoon the filling over the crust. Bake for 30 minutes and allow it to cool for 20 minutes before serving. Garnish with the micro herbs before serving.
TIP:
The quiche can be served hot or cold and works perfectly as a lunchbox option the following day.
Recipe: Gordon Hodge
