I really like making quiche as it is easy to make and can be eaten hot or cold which is convenient. In order to vary from the traditional quiche Lorraine, I decided to make a quiche with swiss chard and tomatoes. This recipe is designed for being vegan but in bracket, you will find all the alternative for having a non vegan quiche.

• SERVE: 
• PREPARATION: 15 minutes
• COOK: 40 to 45 minutes
• DIFFICULTY: 

What do you need?

For the quiche:

• 220 of Swiss chard
• 2 fresh medium size tomatoes
• 2 tablespoons of nutritional yeast (if you are using vegan cheese)
• 30 g of vegan cheese (cheddar)
• 20 ml of soya milk
• 20 ml of soya cream
• 1 teaspoon of corn flour (or 2 eggs)
• Salt
• Pepper
• 1 tablespoon of olive oil

For the shortcrust dough:

• 75 g of self-raising plain flour
• 30 g of corn flour
• 45 g of vegetable margarine or vegan butter
• 20 to 40 ml of water

How to make Dairy free quiche with swiss chard and tomatoes?

For making the shortcrust dough:

• In a large bowl mix corn flour, self-raising flour and butter
• Knead the dough with fingers, before adding water (start with 20ml and increase if necessary)
• Once the dough has formed into a nice ball, wrap in cling film and let cool in the fridge for 30mins

If you have a breadmaker, it is even quicker, you put all the ingredient in the machine and select the dough program

For making the vegan quiche:

• Pre-heat oven to 180 degrees
• Wash carefully all the Swiss chard and the tomatoes
• Then split the Swiss chard stems from the leaves

The split needs to be done as the stems need more time to be cooked

• Slice in small pieces both the stems and the leaves
• In a pan, heat (at medium heat) a tablespoon of olive oil, when the oil is hot, cook while stirring the Swiss chard stems for 5 minutes
• Then add the Swiss chard leaves and continue to cook for 3 minutes

The Swiss chard leaves are cooked when they are all shrunken

• Cut the tomatoes into square pieces
• Roll out the dough into the mold and bake for 10mins
• Spread pre-cooked Swiss chard stems and leaves and the square pieces of tomatoes into the pre-baked dough
• Add the nutritional yeast and the grated vegan cheese along with salt and pepper
• In a separate bowl, mix corn flour/eggs with cream and milk before pouring on top of the quiche
• Bake for a further 30-40 mins

More recipe to try and enjoy: