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Cut this vegan style quiche into fingers and it will certainly go down a treat with your young guests. This dairy free version of the French classic is the perfect food item to have at your child’s party or gathering. Colourful enough to attract young eyes, elegant enough for the adults to try and a sure winner all round…you can’t go wrong. Why not try cutting it up into tiny morsels? When you decide to serve quiche mini style you cut out a whole load of waste and mess. Perfect for parties because they can be made in advance…thus giving you less to worry about on the big day!

If you are looking for a recipe which is going to be popular with the kids and is packed full of healthy ingredients which have been sneakily disguised, then this is the one for you…wait for the silence as each morsel is savoured, then watch the imminent licking of fingers!

QUICHE, VEGAN STYLE
Servings: 12


INGREDIENTS:

For the flan shell
- 125g (4oz) plain Flour
- A good pinch salt
- 75g (2oz) dairy free margarine
- Up to 4 tbsp water

For the Filling
- 75 ml (3 fl oz) vegetable oil
- 2 medium leeks
- 250g (8oz) tofu
- 250g (8 oz) courgettes
- 250 millilitres (8 fl oz) soya milk
- 3 tbsp lemon juice
- 3 tbsp soya sauce
- 3 tbsp tomato puree
- 2 tsp dried marjoram

METHOD:
For the flan case:
Sift the flour and salt into a mixing bowl and distribute well.

Add the butter and rub to form fine breadcrumbs.

Pour in half the water and bind together. Add the other half of water to form soft dough.

Wrap immediately in cling film and chill in the fridge until needed.

For the filling:
- Preheat the oven to 375°F, 190°C, Gas Mark 5
- Use the pastry to line a flan tin.
- Prick the bottom of the flan base with a fork
- Bake in the oven for 10 – 12 minutes.
- Cool on a wire rack

Pour the oil into a frying pan and warm over a low heat.

Slice the leeks and sauté in the pan for three to four minutes.

Thinly slice the courgettes and add to the pan for two minutes. Remove from the heat.

Coarsely mash the tofu, add to a blender along with the rest of the ingredients. Blend until
the ingredients form a smooth paste.

Place the leeks and courgettes into the flan base and pour the mixture from the blender over the top of them. Smooth the top with a knife.

Bake in the oven at 350 F, 177 C, Gas Mark 4 for 25 to 30 minutes or until the top has lightly browned.

Finally, sprinkle with a fine layer of marjoram and serve.

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