Rucola vegan quiche

Yesterday I wanted to prepare a spinach quiche, without eggs or dairy products, inspired by a  yummy quiche baked by a dear friend of mine. Unfortunately, I could not find any fresh spinach and was not feeling like using frozen ones… Luckily, I found very nice rucola and decided to try using it instead of spinach. My friend uses cottage cheese and feta cheese in her recipe. I replaced it by silk tofu and added some walnuts, because I have just read that they are good for the eyesight and mine is really getting worse 😦

Ingredients: (22cm diameter baking tin)

wholemeal pastry dough

150 g rucola

200g silk tofu

1/2 cup walnuts

2 cloves garlic

2 tablespoon of olive oil

1 pinch nutmeg

salt and pepper

Method: (so easy, that I am a bit ashamed to see it fit in four lines…)

Preheat the oven at 180°C.

Roll the pastry dough and put in the greased tin, punch a few holes with a fork.

Blend all the ingredients in a mixer, keeping out a few walnuts and  2 tablespoons of rucola for decoration.

Spread on the dough and bake for 30 minutes at 180C.


5 thoughts on “Rucola vegan quiche

    • ohoh, I ‘ve just realized that rucola is the Italian word and I should write rocket/arugula!! In French it is roquette!! 😀

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