Tofu lends this egg- and butter-free quiche body while the cashews provide creaminess. If you don't have cashews on hand, it'll taste just as good without them. Turmeric gives the quiche a lovely yellow hue while basil and thyme flavor it up. (Click for more quich recipes)
Makes 1 (9-inch) quiche
Prep Time 30 minutes,
plus 45 minutes chilling time
Total Cooking Time 1 hour and 15 minutes
For the coconut oil pie crust
3/4 cup all-purpose flour, chilled
1/2 cup whole wheat pastry flour or
all-purpose flour, chilled
(see where to buy whole wheat pastry flour
at the Shopping tip below)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon white or black pepper
1/4 cup plus 2 tablespoons
refined coconut oil, chilled
(labeled as "vegetable oil" in supermarkets)
1 teaspoon cane vinegar
3 to 5 tablespoons ice water
For the filling
4 tablespoons extra virgin olive oil
1 large white onion, sliced into small cubes
4 cloves garlic, minced
2 red bell peppers, sliced into small cubes
2 teaspoons dried thyme
1/2 teaspoon turmeric
pinch of salt
pinch of black pepper
3 cups cauliflower,
12 fresh basil leaves, chopped
For the quiche mixture
1/2 cup cashews
500 to 600 grams firm tofu,
rinsed, drained, patted dry
3 tablespoons miso paste
1 teaspoon mustard
salt and pepper, to taste
1 to 2 tomatoes, sliced into
thin rounds for garnish
basil leaves for garnish
1 Make the coconut oil pie crust: In a bowl, whisk together flours, baking powder, salt, and pepper. Add oil to dry ingredients, coating pieces with flour.
2 Using a pastry cutter or your fingers, work oil into flour until it resembles small pebbles, about the size of peas. Add vinegar to water and drizzle onto dough, one tablespoonful at a time, mixing the dough as you go. The dough is ready when it holds when squeezed.
3 Gather dough into a ball and flatten into a disk. Wrap in plastic wrap or place in a resealable plastic bag, squeezing out excess air.
4 Refrigerate dough for at least 45 minutes before rolling. Store the dough in the refrigerator up to 2 days or in the freezer up to 2 weeks.
5 Preheat oven to 350ºF. Lightly brush a 9-inch pie plate or tart pan with oil. Set aside.
6 Roll pie crust dough between 2 sheets of parchment or wax paper and then transfer to the pie plate or tart pan. Poke bottom of dough with a fork a few times to prevent it from puffing up. Bake for 10 minutes, remove from the oven, and set aside.
7 Make the filling: Heat oil in a large skillet over medium heat. Sauté onion and garlic untilsoftened, about 3 minutes. Mix in bell pepper, thyme, turmeric, salt, and pepper. Cook for 5minutes more until softened. Add cauliflower and cook for about 10 minutes or until tender, stirring frequently. Mix in basil leaves when just about done, and season with salt and pepper to taste. Transfer filling to a mixing bowl.
8 Make the quiche mixture: Pulse cashews in a food processor or blender until fine crumbs are formed. Crumble in tofu and add miso paste and mustard. Process until smooth. Add 1 cup of the filling together with salt and pepper to the food processor and pulse to combine.
9 Fold quiche mixture into the filling. Season to taste.
10 Transfer quiche mixture into baked pie shell and smooth out top. Press a few sliced tomatoes into quiche and rub a bit of oil on their surfaces. Bake for 40 to 45 minutes or until the edges of the pie are golden brown.
11 Cool for at least 20 minutes before slicing. Garnish with basil leaves and serve.
Make-ahead tip: Keep the flours and oil chilled for about 30 minutes before you start. This will ensure flaky perfection. This quiche is pretty low maintenance: Make it up to 2 days ahead and store, wrapped, in the refrigerator. Reheat in a 350ºF oven for 15 to 20 minutes, covered in aluminum foil.
Serving tip: Serve this beauty with a colorful side salad and you're done!
Shopping tip: Whole wheat pastry flour is available in Metro Gaisano at Market! Market! and Healthy Options.
Photography by At Maculangan | Food Prep by Marie Gonzalez of Kitchen Revolution | Styling by Paulynn Chang Afable
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