Potato and onion quiche with thyme and rosemary



baking mold 13×35 cm
foodprocessor or blender

1 Pre-packaged vegan pie crust
4 shallots cut in slices
3 or 4 medium potatoes peeled and sliced
300 gr silken tofu
pinch of Kala Namak “black salt”
pinch tumeric powder
1 tsp garlic powder
1 tsp onion powder
1/4 tsp nutmeg
black pepper
5 tbsp nutrional yeast
4 tbsp soy cream
olive oil
fresh rosemary leaves
2 or 3 tsp thyme

Add the potatoes to boiling water and cook them for about 4 to 5 mins.
Heat the olive oil in a medium saucepan over medium heat and saute the onions.

Place the tofu, nutritional yeast, garlic, onion powder, nutmeg, tumeric, Kala namak, black pepper and soy cream into the bowl of your food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed.

Pre-heat oven at 185°C (365°F).

Make a row of potatoes add the center of your pie crust and lay the onions on both sides.
Pour the tofu mixture over the onions. Brush some olive oil over the potatoes and add the thyme and rosemary.

Place in oven for about 30 to 35 mins.

Serve with a green salad.


This recipe is for a quiche that measures 13x35cm, if you use a bigger or round mold adjust the ingredients.




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