Texturally the crust is thin and crispy and the filling is soft and surprisingly egg like with tons of flavour.
I am not a vegan but I do enjoy eating and prepairing vegan food. Interestingly I am also not a really a fan of quiche, however this is a very delicious adaptation which I have become quite partial to.
It only takes about an hour in total to make and does not require an excessive amount of ingredients or prep. Also you dont have to role out your dough you can simply press it into shape in your pie dish, which is nice!
A bit about buckwheat; I really love this psuedo-grain(like a grain but not), it is a coplex carbohydrate power house to give you that sustained energy fuel you need! I like to sprinkle toasted buckwheat on my porridge at breakfast. Despite it’s name it is actually a seed and it’s more closely related to rhubarb than any kind of grain.
However if you are gluten intolerant or celiac pay close attention to if the buckwheat has been processed along side gluten full grains making it not quite gluten free friendly.
Or you can purchase the raw seed and grind it into flour yourself!
340g Tofu firm
2 medium onions
2-3 cups fresh spinach
5 juicy Spanish olives
2 tbs of nutritional yeast
1 tsp of onion powder
1/2 tsp pepper
pinch of salt
2 cups buckwheat flour
4 tbs of olive oil
2tbs of water (depending on the consistency you made need more)
3 crushed garlic cloves
A couple sprigs of thyme (optional)
1 tsp baking powder
pinch of salt
coconut oil to grease the pie dish
Prepare your dough- place the flour in a mixing bowl then add the cloves of crushed garlic, olive oil, thyme (chopped), salt and water together. Add the water in a little at a time, adding more as necessary.
Until your ingredients come together to form a dough. Press the dough into your pie dish, pierce the dough with a fork and then bake blind at 180 for 10-15 minutes or until it begins to turn slightly golden.
Prepare the filling- while your crust is baking place your tofu, nutritional yeast and onion powder in a food processor blending until smooth.
Pan fry your onions and mushrooms and cooking until soft adding the spinach in last as they really don’t require much cooking. Adding salt and pepper to taste.
Once the veggie’s are cooked mix them together with your blended tofu, remove your semi baked pie base from the oven. Pour your tofu mixture into your pie base and smooth it around with the back of a wooden spoon and then garnish with slices of juicy Spanish olives.
Pop it back in the oven for another 10-15 minutes or until the top looks dry and it starts to get a little golden.
Let it sit for 5-10 minutes after removing from the oven then slice and enjoy!
Serve with a light salad for a tasty healthy vegan lunch!