Ingredients

Pastry dough
2½ cups all-purpose flour
¾ Tsp. salt
2 Tsp. sugar
½ cup soy margarine (cold)
8 oz dairy-free cream cheese (such as Tofutti)
⅓ cup water (ice cold; more if needed)

Quiche filling
9 large eggs
½ cup all-purpose flour
3½ cups almond milk (unsweetened plain)
¼ c. nutritional yeast
2 Tsp. salt
(you can add in any other filling ingredients you want or keep it plain) 

Method

In a food processor, combine the flour, salt, and sugar. Add the soy margarine and dairy-free cream cheese and pulse until the mixture resembles fine crumbs. While the machine is still running, gradually add the water until the dough just holds together and pulls away from the sides of the bowl.

Divide dough in half, wrap each half in plastic and refrigerate for at least 45 minutes before using, or up to overnight.

Preheat the oven to 190˚C / 375˚F. Grease a 10” fluted quiche tin well with dairy-free soy margarine. On a lightly floured surface, roll out the pie dough to about 1/8” thick and fit the dough into the tin. Trim the excess dough, leaving just enough to form the crust with your fingers. Make the crust and place the tin in the refrigerator, uncovered, for at least 15 minutes.

Meanwhile, make the filling. In a medium-sized mixing bowl using and electric hand mixer, beat 1 egg until pale yellow and frothy. Add the flour and beat until well combined. Add the remaining eggs and beat for about 3 minutes, or until the mixture has increased in volume by a third and is very light and frothy. Gradually add the almond milk, nutritional, yeast and salt, beating for 2 minutes more after all has been added.

Pour the egg mixture into the prepared tin and bake for 10 minutes. Turn down the oven temperature to 160˚C / 325˚F and bake for 35-40 minutes more, or until the quiche is firm but slightly jiggly. Allow the quiche to cool on a wire cooling rack for 15-20 minutes or until set before serving.

Products Used

MasterClass Non-Stick 25cm Loose Base Fluted Quiche Tin
Paul Hollywood 43cm Beechwood Rolling Pin
Paul Hollywood 10cm Flour / Icing Shaker
MasterClass Smart Ceramic 35 x 22 cm Reinforced Copper-Coloured Cooling Rack
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