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Get ready for picnic season, or party season, or basically any season at all with this beautiful vegan quiche. We’ve used OGGS® Whole Egg Alternative alongside all your favourite fillings to create this absolute stunner that’s sure to impress!
PREP TIME 45 mins
SERVES 6
Ingredients
- 200ml OGGS® Whole Egg Alternative
- 500g plant-based shortcrust pastry block
- 200ml plant-based milk alternative
- 1 tbsp olive oil
- 1 Onion, diced
- 150g plant-based lardons
- 100g grated plant-based cheese (we love Violife!)
- Salt
- Pepper
- Parsley
- Side salad, to serve
Method
- Place a baking sheet in the oven and preheat to 180°C Fan (200°C / Gas 6).
- Roll the pastry to the thickness of 3mm and line a 23 x 2.5cm loose-bottomed, fluted tart tin.
- Refrigerate for 1 hour.
- Meanwhile, heat the olive oil in a medium pan and cook the onion over a low heat without browning until soft, approx 5-10 mins. Add the lardons and continue to cook for 5 mins, until crisp and starting to colour.
- Scatter the onion and lardons over the pastry case along with half the cheese alternative.
- Whisk together the OGGS® Whole Egg Alternative and milk alternative in a large jug and season with salt, parsley and pepper.
- Pour into the pastry case and top with the remaining cheese alternative.
- Bake for 40-50 mins until the quiche has completely set and the top is golden.
- Allow to cool slightly, then slice and serve with a side salad!
GANG