Foraged Weeds Vegan Quiche

Ingredients

Pastry

• 1 1/2 cups of plain flour

• 1/2 a cup of vegan butter

• 1 teaspoon of salt

• 1/4 of a cup of cold water

Filling

• 500g slightly firm tofu

• 1/3 of a cup of nutritional yeast

• 1 teaspoon of garlic powder

• 1 tablespoon of salt

• Heavy cracking of pepper

• 1/3 of a cup of soy milk

• 1/4 of a teaspoon turmeric powder

• 1 1/2 cups of blanched weeds such as pulsate, nettle, warragal green or dandelion.

• 75g of vegan feta

• 1/2 a teaspoon of rosemary

• 1/4 of a cup of pine nuts

Method 

1. In a food processor place the flour, butter and salt and pulse for 1 minutes.

2. Add the water one spoon at a time and pulse until large crumbs of dough form.

3. Remove blade and press into a rough ball with your hands, turn it out onto the bench.

4. Form into a tight ball and put it in the fridge for 20 minutes

5. On a lightly floured bench roll it out into a round about 3 ml thick.

6. Cut out 4 rounds

7. Press the rounds into each mini quiche or pie tin, firmly up all sides.

8. Cut rounds the same size as your tins out of baking paper and lay them in each tin followed by baking beads on top

9. Bake for 30 minutes at 180.

10. When cooled remove the baking beads and paper

Filling 

1. Blanch the weeds until soft, the drain and squeeze out and excess liquid.

2. In a food processor blend all filling ingredients until very smooth.

3. Assemble by sprinkling the feta and balanced weeds evenly into the 4 pastry cups.

4. Pour the filling into the pastry case distrubuting it evenly, and finishing off with the pine nuts.

5. Bake for 45 minutes.