Recipe Dairy and egg-free balsamic beetroot quiche : Easy, Special and Delicious

Recipe Dairy and egg-free balsamic beetroot quiche : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

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This quiche is not only egg and dairy-free, it's creamy, rich and golden, everything a classic quiche should be.

15 Ingredients

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  1 bunch baby beetroot, trimmed (see notes)
  
  
  


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  1 tbsp balsamic vinegar
  
  
  


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  2 small brown onions, cut into thin wedges
  
  
  


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  2 cups wholemeal plain flour, plus extra for dusting
  
  
  


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  150g Nuttelex original spread
  
  
  


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  1/4 cup iced water
  
  
  


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  300g hard tofu
  
  
  


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  2/3 cup unsweetened almond milk
  
  
  


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  1 tbsp nutritional yeast (see notes)
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  1/2 tsp ground cumin
  
  
  


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  2 tsp cornflour
  
  
  


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  30g baby spinach
  
  
  


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  2 tsp fresh dill sprigs
  
  
  


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  Olive oil cooking spray
  
  
  


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  Select all ingredients
  
  
  

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200C/180C fan-forced. Wearing disposable gloves, wash beetroot and dry. Peel and halve beetroot lengthways. Place in a baking paper-lined roasting pan. Drizzle with vinegar and season with salt and pepper. Roast, adding onion to pan halfway through cooking, for 40 minutes or until beetroot is tender. Set aside to cool.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, place flour and Nuttelex in a food processor. Process until fine crumbs form. Add iced water. Process until mixture comes together. Turn pastry out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover in plastic wrap. Refrigerate for 20 minutes.
  
  
  


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  Step 3
  
  
  
  
  Reduce oven temperature to 180°C/160°C fan-forced. Place a baking tray in oven. Grease a 3.5cm-deep, 24cm round (base), loose-based fluted tart pan. Roll out pastry between 2 sheets of baking paper until 5mm thick. Line base and side of prepared pan with pastry. Line pastry with baking paper. Fill with pie weights or uncooked rice. Place on baking tray in oven. Bake for 10 minutes. Remove weights or rice and paper. Bake for a further 10 minutes or until pastry is golden and cooked.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, pat tofu dry with paper towel. Roughly chop. Place tofu, milk, nutritional yeast, garlic, cumin and cornflour in a food processor. Process, scraping down sides occasionally, until mixture is smooth and combined. Spoon Claire says: This quiche is not only egg and dairy-free, it’s creamy, rich and golden, everything a classic quiche should be ²⁄³ of tofu mixture into pastry case. Top with spinach, beetroot, onion and dill. Dollop over remaining tofu mixture (see notes). Spray with oil. Season with salt and pepper. Bake for 25 to 30 minutes or until golden and just set. Stand for 10 minutes.
  
  
  

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