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Pesto and Sundried Tomato Quiche

The Vegan Home Baker by Georgia Irwin

Ingredients

  • 1 sheet puff pastry
  • 2 tbsp olive oil
  • 300g silken tofu
  • 3 tbsp nutritional yeast
  • 2 cloves garlic
  • 1 tsp dijon mustard
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Basil pesto
  • 50g chopped sundried tomatoes

Instructions

  1. Preheat the oven to 180°C
  2. Grease of baking paper a 20cm tart tin
  3. Drape pastry over tin and press down. Pierce the bottom with a fork. Place another sheet of baking paper and put a weight over before baking for 15 min
  4. Remove weights and bake for another 5 min until slightly golden
  5. For the filling, add oil, tofu, nutritional yeast, garlic, mustard, onion powder, salt, and pepper to the blender. Blend to smooth
  6. Add the filling to the crust and top with pesto and sundried tomatoes
  7. Bake for 35 minutes, remove and rest for 5 minutes