Charred broccoli quiche in a rosti crust

Ingredients

3 medium potatoes (about 500g)

2 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon paprika

1 head of broccoli

2 medium onions (red or brown)

300g soft or silken tofu

⅓ cup chickpea flour

¼ cup nutritional yeast

1 tablespoon cornflour

½ cup plant-based milk

½ teaspoon mustard powder

½ teaspoon turmeric

1 teaspoon black salt (this will help give an eggy flavour – but regular salt is fine too)

½ teaspoon white pepper (or fresh ground black pepper)

1 cup grated Angel Food mozzarella

Instructions

1.        Preheat oven to 220°C.

2.        Line a 25cm pie dish (or cast iron fry pan) with baking paper and set aside.

3.        Wash the potatoes and peel them if you wish (I didn’t!). Grate them, transfer to a clean tea towel and twist the towel to squeeze out as much liquid as possible.

4.        Put the grated potato into a large bowl and add 2 tablespoons vegetable oil, 1 teaspoon salt and 1 teaspoon paprika. Use tongs or two forks (or your hands) to mix thoroughly.

5.        Press the mix firmly into the pie dish as evenly as possible. It will probably look overly thick at this stage, but it does get thinner as it bakes and dries out.

6.        Cut the broccoli florets into even bite-size pieces, and toss in a little oil and a sprinkle of salt. Spread on a baking tray.

7.        Bake the potato pie crust and the broccoli for about 30 minutes.

8.        Peel and slice the onions, and fry gently in a little oil and salt until softened. Set aside.

9.        When the pie crust and broccoli are cooked (the crust should be evenly golden and the broccoli slightly blackened) remove them from the oven and reduce the temperature to 200C.

10.  In a food processor or blender, blend the following ingredients until smooth: tofu, chickpea flour, nutritional yeast, cornflour, milk, mustard, turmeric, black salt and pepper.

11.  On the base of the pie crust spread about half of the broccoli and half of the onion, and half a cup of grated mozzarella. Pour over the tofu/chickpea flour mix. Top with the rest of the grated mozzarella, the onions and the broccoli.

12.  Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for about another 10 minutes – the centre should just be set, with a slight wobble. Allow to cool for about 10 minutes before cutting.

13.  The quiche is delicious hot, warm or cold. It will keep for about 3 days in the fridge, and any leftovers freeze well.

Notes

Broccoli stalks – don’t throw them out! I like them raw in salads, in fact I like them so much that I usually snack on them while I’m cooking. Stand the stalk upright on your chopping board and use a sharp knife to trim off the outer layer which is usually fibrous and tough. The inside is crisp and delicious!