This vegan quiche is a light a fluffy egg-less alternative, make it using our Mixed Root Veg Fries for a colourful plate or adapt it your liking with any of the Strong Roots products.
- 1 Bag of Strong Roots Mixed Root Vegetable Fries
- 200g tofu
- 200ml soy cream
- Fresh herbs
- 1tsp turmeric
- 1 roll short crust pastry.
method (tick as you go)
Preheat oven to 200•C (400F)
Place Strong Roots Mixed Root Vegetable Fries on a baking tray and set to cook for 20 minutes in the oven.
In a frying pan at medium heat cook the shallots with oil and thyme.
Break up the tofu using a fork and once the shallots are golden, add the tofu, soya cream, salt, pepper and turmeric to the pan and simmer for 5 minutes.
Roll out the pastry to fit a 9 1/2 inch tart case and blind bake for 10 minutes at 170°C.
Remove from the oven, arrange the Mixed Root Vegetable Fries in the pastry case and top with the tofu mix