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PREP TIME 25 minutes
COOK TIME 1 hour 10 (plus extra for cooling)
SERVES 8-10
Ingredients
Quiche
- 320g pack ready rolled vegan shortcrust pastry (we used Jus Rol)
- 200ml OGGS® Whole Egg Alternative
- 200ml soy milk
- 2 medium courgettes, cut into 1cm rounds
- 1 tbsp extra virgin olive oil
- ½ small onion chopped
- Garlic clove, finely crushed
- 2 spring onions, finely sliced
- 2 tsp Dijon mustard
- 20g basil, leaves picked and torn
- 3 tbsp toasted pine nuts
- 50g vegan feta, crumbled (our favourite is Violife Greek White
To serve
- Simple green salad
Method
- Preheat the oven to 170°C Fan (190°C / Gas 5).
- Use the pastry to line a 20cm loose-bottomed tart tin.
- Toss the courgette and onion in the oil, season with sea salt and black pepper and roast for 25 mins, tossing occasionally, until lightly charred.
- Combine the OGGS® Whole Egg Alternative, soy milk, mustard, garlic, salt, pepper and basil.
- Pour the mix into the pastry case, add the courgette, onions and pine nuts, sprinkle with the feta and bake for 45-50 mins until set and golden in the middle.
- Leave to cool for 30 mins and serve with a crisp green salad and a wedge of lemon on the side.
Top Tips
Use a mixture of yellow and green courgettes if you can find them.
This tart is a summer classic but can be enjoyed all year round. Swap the basil for wild garlic if it is in season for a delicious Spring twist.
GANG