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Ingredients
- 300g wheat flour
- 1 tsp salt
- 180g vegan butter
- approx. 4 tbsp cold water
- 150g soy yogurt
- 200g natural tofu
- 2 tbsp cornstarch
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp nutmeg
- 1 onion
- 100g baby spinach
- 165g artichoke hearts
- 150g vegan feta
- 30g hazelnuts
- Pepper
Preparation
- 1For the dough, knead flour, 1 tsp salt, vegan butter, and water for about 5 minutes until a smooth dough forms. Add the water gradually until the dough reaches the desired consistency. Chill the dough in the refrigerator for 30 minutes.
- 2Preheat the oven to 180 °C (fan-assisted) and grease a quiche dish.
- 3Purée soy yogurt, tofu, cornstarch, nutritional yeast, lemon juice, and nutmeg. Cut the onion into small cubes and the spinach into strips. Halve the artichoke hearts, dice the vegan feta, and roughly chop the hazelnuts. Add everything to the tofu-soy yogurt mixture and mix. Season with salt and pepper.
- 4On a floured surface, roll out the dough to roughly the size of the quiche dish and place it into the dish. Press the dough firmly against the edges and prick the bottom several times with a fork.
- 5Add the filling and bake the quiche at 180 °C for 30 minutes.
