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Dairy and egg-free balsamic beetroot quiche
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Prep Time:
65 minutes
Cook Time:
70 minutes
Total Time:
135 minutes
Egg and dairy-free quiche: creamy, rich, golden perfection.
Ingredients:
  • 1 bunch baby beetroot, trimmed (see notes)
  • 20.00 ml balsamic vinegar
  • 2 small brown onions, cut into thin wedges
  • 500.00 ml wholemeal plain flour, plus extra for dusting
  • 150g Nuttelex original spread
  • 62.50 gm iced water
  • 300g hard tofu
  • 165.00 ml unsweetened almond milk
  • 20.00 ml nutritional yeast (see notes)
  • 1.25 gm ground cumin
  • 5.00 gm cornflour
  • 30g baby spinach
  • 2 tsp fresh dill sprigs
  • Olive oil cooking spray
Instructions:
  • 1. Preheat your oven to 200C/180C fan-forced. 2. Wear disposable gloves to wash and dry the beetroot. 3. Peel, halve beetroot lengthways, and place them in a baking paper-lined roasting pan. 4. Drizzle with vinegar, season with salt and pepper, and roast for 40 minutes until tender. 5. Add onion to the pan halfway through cooking. 6. Set aside to cool before serving.
  • In a food processor, combine flour and Nuttelex until they form fine crumbs. Add iced water and process until mixture comes together. Transfer the pastry onto a lightly floured surface and knead until smooth. Shape into a disc, wrap in plastic, and refrigerate for 20 minutes.
  • Preheat oven to 180°C/160°C fan-forced and place a baking tray inside. Grease a 3.5cm-deep, 24cm round loose-based fluted tart pan. Roll out pastry between 2 sheets of baking paper to 5mm thickness. Line the pan with pastry, fill it with pie weights or uncooked rice, and bake for 10 minutes. Remove weights or rice, bake for another 10 minutes until pastry is golden and cooked.
  • Dry the tofu with paper towels and roughly chop. In a food processor, combine the tofu, milk, nutritional yeast, garlic, cumin, and cornflour. Process until smooth, scraping down the sides occasionally. Spread 2/3 of the tofu mixture into the pastry case. Top with spinach, beetroot, onion, and dill. Spoon the remaining tofu mixture over the top. Spray with oil and season with salt and pepper. Bake for 25-30 minutes until golden and set. Allow it to stand for 10 minutes before serving.

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