For a light and fast brunch, a shortcrust pastry, no butter, only extra virgin olive oil, filled with soft tofu, pumpkin and toasted nuts. To give more color to the dish, we will cover our cake with violet and orange sweet potatoes: and here it is a vegan quiche to eat or put in the freezer and use when you don’t have time to stay in the kitchen 😉
Ingredients (for one quiche):
for the shortcrust pastry:
- grain flour type “1” 250 g
- blond beer 80 g
- water 20 g (if necessary)
- oil q.s.
- salt q.s.
for the filling:
- soft tofu 300 g
- pumpkin 250 g
- 1 sweet violet potatoe
- 1 sweet orange potatoe
- 1 stick of fresh rosemary
- 2 sage leaves
- toasted hazelnuts 30 g
- salt q.s.
- nut meg q.s.
- extra virgin olive oil q.s.
- Preheat convection oven at 180 ° C.
- Knead the ingredients of the pastry with oil and let the dough rest for half an hour.
- Wash and brush potatoes and pumpkin; peel the potatoes, cut them into slices of about half cm thick and put them into a bowl with choped rosemary and sage and add a little salt and oil.
- Clean the pumpkin and cut it into pieces of the same size; cook in oven, together with potatoes, for about 20/25 minutes until the pulp is soft.
- Roll out the pastry into a sheet about 2/3 mm high and cover a baking tray; cut the edges with a corrugated wheel, make holes on the surface and cook in the oven (always 180° C) for about ten minutes. (You can also make little quiche with remained pastry).
- Blend the tofu, the pumpkin pulp with a pinch of salt; add a tablespoon of oil and put in a boule.
- Chop the hazelnuts and pour them into the boule together with the tofu and pumpkin cream.
- Now you can fill your quiche: pour the pumpkin and tofu mixture on the pre-cooked base; add the orange and purple potatoes by cutting them into thin strips.
- Finally bake for another 20 minutes; serve it warm.