resources > recipes > courgette and red pepper quiche

This quiche can be made into mini-quiches, in which case you will need extra pastry (use 12 oz flour and 6 oz margarine). These mini-quiches have proved very popular and we use them on most vegan stalls we do, as well as serving them as virtually every food fayre so far. The recipe is based on one from Pogo Cafe.

Courgette and Red Pepper Quiche

pastry
9 oz (255g) plain wholemeal flour
4.5 oz (130g) margarine

filling
2 medium onions
2 medium courgettes
2 medium red peppers
12 oz tofu (340g) tofu, cubed
1 pack of vegan cheese
1.5 dssp tomato puree
1 level tsp salt
generous pinch black pepper and ginger
1 level dssp mixed herbs
enough soya milk to make a paste

1. First make the pastry by rubbing the margarine into the flour until it resembles fine breadcrumbs. Add enough water to make a dough which is soft, but not sticky. Roll out on a floured board to size and place into a large quiche dish. Bake for 10 minutes at 200°C/400°F/Gas Mark 6 to set the pastry.

2. Now make the filling: chop the onions fairly finely; and chop the courgettes and red pepper. Fry the onions for a few minutes. Add the courgettes and red pepper, fry until they begin to soften. Meanwhile cube the tofu and grate the cheese.

3. Take off the heat. Add tofu, cheese, tomato puree, condiments, herbs and enough soya milk to make a paste. Place into quiche dish and bake in the oven for 30-50 minutes.

Variations
*‘Rashers’ and mushroom quiche
Omit the courgette and red pepper. Use 200g/7oz of mushrooms (sliced) and half a packet of Redwood’s cheatin’ bacon. Add the mushrooms when you would have added the courgette and red pepper. Add the cheatin’ bacon at the same time as the tomato puree.