I came up with this when a recent guest told me that she was intolerant of cow meat and dairy products. I was already aware that many ‘Jus-Rol’ products are vegan, so I put the shortcrust pastry product to work here making it both super simple and totally cow free! The flavour of the veggies, paprika and thyme mean that you don’t miss the cheese.
- Jus-Rol Shortcrust Pastry Ready Rolled Sheet 320g
- 4 Eggs
- 200ml Almond Milk
- 200g Button Mushrooms Chopped
- 1 Onion finely chopped
- A few broccoli heads
- 150g Spinach
- 150g Cherry Tomatoes, Halved
- 2 Cloves Garlic
- 1 Tsp Dried Thyme
- 1 Tsp Smoked Paprika
- Olive Oil
- A little plain flour for dusting
- Salt and Pepper
Pre-heat the oven to a 200C/180C fan/gas 6. Grease a loose bottom flan dish with a little olive oil and set to one side.
Dust your worktop with a little flour, take out your pastry and knead lightly to form a smooth ball. Sprinkle the rolling pin lightly with flour. Roll out the dough using short sharp strokes to avoid stretching, giving the dough a quarter turn each time you roll to keep the shape. When the pastry dough is about 5cm larger than the tin, lift it up draped over the rolling pin and lay it across the flan tin. Use a small off cut of damp pastry to push it down gently into the sides of the tin. Fork the bottom, pop some grease proof paper and some blind bake balls on to the top of the pastry and pop in the oven on a high shelf for 15 mins.
While that is in, chop your cherry tomatoes in half, put them on a baking tray, drizzle with olive oil and season well and pop the tray in the oven on a low shelf with the pastry. Meanwhile, fry off the onions with the garlic in some olive oil and once translucent add the chopped mushrooms and broccoli heads, cook those off until the mushrooms have released their juices, throw the spinach in for 3 minutes to wilt a little, and then drain the mixture and set aside.
Break one egg into a cup and whisk up with a fork. Once the pastry has been in for 15 minutes take that and the tomatoes out. Set the tomatoes aside and carefully lift the blind baking beans out of the pastry case. Once they are out use a pastry brush to brush the egg mixture lightly over the pastry to seal it and give it a nice shine. Pop it back in the oven for 7 minutes.
Meanwhile break the remaining eggs into a measuring jug, add the almond milk, thyme, paprika and a good amount of seasoning. If you have any egg remaining from brushing the pastry, pour that in and whisk it all up well with a small balloon whisk or a fork.
One the pastry comes out again turn the oven down to a 180 C, place the vegetable mix into the pastry case and distribute over the bottom evenly. Season with salt and pepper and then place the tomatoes around in the case too. Carefully pour over the egg mixture and pop it back in the oven for about 40-45 minutes. To test if it's cooked just pull it out and pop a knife or a toothpick in the centre. Look at the knife or toothpick when you pull it out for any signs of quiche. If it is covered in egg mixture the quiche is not yet done and you should continue baking it. If the knife or toothpick is clean, however, the quiche is done. Just be aware that the tomatoes contain quite a bit of liquid so you have to be discerning! Enjoy!