Cooking ‘FEVER’ishly vegan curried potato and spinach quiche

2018-02-14 06:00
PHOTO: sourced

PHOTO: sourced

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INGREDIENTS

CRUST:

250 g cake flour

1 tsp chives — finely chopped

2,5 ml salt

pinch of pepper

125 ml coconut oil — melted

2 Tbs cold water

FILLING:

1 Tbs olive oil

1 large red onion — chopped

3 medium potatoes — peeled and diced

120 g baby spinach

1 Tbs medium curry powder

600 g tofu

180 ml coconut cream

1 tsp garlic — finely chopped

1 tsp salt, pinch of pepper and handful of micro herbs — to serve

METHOD:

For the crust, stir the flour, chives, salt and pepper together. Stir in the coconut oil and water, and use your hands to bring the pastry together. Cover with plastic and refrigerate for 20 minutes.

Pre-heat the oven to 180°C. Press the pastry into a 22 cm lightly greased pie dish and bake for five minutes.

For the filling, heat the oil in a large pan over medium heat. Add the onions and potatoes and sauté until tender, about 15 minutes. Stir in the spinach and curry powder and cook, about two minutes. Combine the tofu, coconut cream, garlic, salt and pepper and blend until smooth. Combine the cooked vegetables with the tofu mixture and spoon the filling over the crust. Bake for 30 minutes and allow it to cool for 20 minutes before serving. Garnish with the micro herbs before serving.

TIP:

The quiche can be served hot or cold and works perfectly as a lunch-box
option the following day.

— Food24

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