Ever heard of miso? And I’m not talking about the instant miso soup you buy at the supermarket, I’m talking about the real thing! If you’ve never tried cooking with it, it’s about time you did. Miso paste is the secret to making delicious vegan cheese, and one of the main ingredients I used to prepare this spinach quiche.
The base is largely spinach and silken tofu, but the miso is what gives it that really cheesy flavour.
You should be able to find miso paste at your local supermarket, but I do recommend you check the organic store first. Organic is always better. 🙂 The downside? Miso paste is not exactly cheap, and they come in ridiculously large bags ( at least all the ones I’ve seen).
are also many different varieties, but the common ones are white (shiro miso), yellow (Shinshu Miso), and red (Shinshu Miso). The white miso is the one I prefer to use. It’s the least fermented out of the three, with a really delicate flavour. I like it because the taste is not overpowering, so you can use it to make a lot of things, from soups and sauces, to cheeses and salad dressings.
This spinach quiche recipe is one of my favourite, I hope you enjoy it!
- 280g silken tofu
- 2 tbsp miso paste ( organic shiro miso )
- 50g spinach
- 1/2 onion
- 150g flour
- 75g vegan margarine
- 30 ml water
- 30g cashews
- Start off by making the dough. Mix together all the ingredients in a large bowl ( use a food processor to grind the cashews) , and knead until the dough forms. Roll it into a ball, and wrap in cling film. Stick it in the fridge for 1 hour.
- Preheat the oven to 200C.
- To make the quiche paste, combine all the ingredients together (except the onion). Season to taste with salt, and set aside.
- After 1 hour, take out the dough from the fridge, and line a quiche tin with it. Make sure the dough is spread out evenly. Use a fork to poke a few holes on the bottom , and stick it in the oven for 10 minutes.
- Remove from the oven, and top with the tofu miso mix. Cut the onion into thin slices and use as topping.
- Stick in the oven for 20 more minutes, then reduce the temperature to 180C. Let it bake for another 15 minutes.
- Take the quiche out of the oven, and set aside to cool for a couple of minutes. Remove from tin, cut and serve!