Vegan curried potato and spinach quiche



Ingredients 19
Servings 6
Time 35 mins

Ingredients

  • CRUST:
  • 250
    g
    cake flour
  • 1
    tsp
    chives - finely chopped
  • 2.5
    ml
    salt
  • pinch of pepper
  • 125
    ml
    coconut oil - melted
  • 2
    Tbs
    cold water
  • FILLING:
  • 1
    Tbs
    olive oil
  • 1
    large red onion - chopped
  • 3
    medium potatoes - peeled and diced
  • 120
    g
    baby spinach
  • 1
    Tbs
    medium curry powder
  • 600
    g
    tofu
  • 180
    ml
    coconut cream
  • 1
    tsp
    garlic - finely chopped
  • 1
    tsp
    salt
  • pinch of pepper
  • handful micro herbs - to serve
 

Method

50 mins
 

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 22cm 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. 

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