We were delighted when we first heard the news that King Charles was opting for a meat-free main course meal for his Coronation ceremony and we thought it would be fun to share our own vegan version of the quiche they have on the menu for the big day. 

 

 

We tested out a gorgeous recipe by Gas Oakley who is also known as  Avant Garde Vegan and we put our own spin on it and made some adaptations and we were thrilled with the result.

 

 

 

Coronation Quiche with Asparagus, Edamame Beans, Spinach and Mixed Herbs

For the herbed pastry:

375g plain flour
150g vegan butter, cubed and softened to room temperature
60ml plant milk (we used almond milk)
1/2 tsp fresh oregano leaves
1/2 tsp fresh thyme leaves
Large pinch of Sea Salt

(Alternatively you can use shop-bought vegan short-crust pastry- if pressed for time or pastry making isn't your thing!)

For the quiche batter:

1 block of extra firm tofu- all water removed
250ml of oat cream
3 tbsp plant milk
3 tbsp nutritional yeast flakes
Juice of one lemon
1 tsp onion powder
1 tsp smoked garlic powder
3 tbsp gram flour
1/2 tsp turmeric
1tsp cumin
1 tsp sea salt
1/2 tsp freshly ground black pepper

For the filling and toppings:

60g shelled edamame beans (fine to use frozen or use frozen shelled broad beans)
1 large handful of spinach leaves
1 large handful of mixed fresh herbs, roughly chopped: we used basil, tarragon, thyme, wild garlic and parsley
3-4 asparagus spears,woody ends removed and sliced lengthwise

 

Method:

For the pastry, rub the flour and the butter together using your hands until it resembles breadcrumbs. Then add the salt and herbs and mix well, followed by the milk, a little at a time until you can form a ball of dough. Knead it for 3 minutes on a lightly floured work surface before wrapping in clingfilm and placing in the fridge to chill.

Meanwhile prepare the quiche batter and filling & pre- heat your oven to 180C (fan)

In a blender add the quiche batter mix ingredients & blitz until smooth and creamy. Set aside

Grease a loose bottom 9" tart or cake tin (we used a cake tin and it worked well)

Roll out your pastry dough on lightly floured greaseproof paper to around 3mm thick.

Carefully lift up the greaseproof paper & pastry, then turn it out over the tart tin making sure the pastry is covering the whole tin & a little excess. Carefully peel away the greaseproof paper and with lightly floured hands, press the pastry into the corners of the tin.Cut away any over hanging bits of pastry. 

Blind bake the pastry. Place a large piece of grease proof paper into the centre of the pastry then fill it with a handful of baking beans or dried rice.Place the tart tin onto a tray and into the oven to blind bake for 10 minutes. 

After 10 minutes of cooking remove the grease proof & baking beans then place the tray back into the oven to cook the pastry for a further 5 minutes  until lightly golden.

 Meanwhile stir the spinach leaves, broad beans and herbs into the batter.

When the pastry is completely cooked remove from the oven and then you can pour the filling into it. Smooth out the top using a spatula and then place the halved asparagus spears on top.

Turn the oven down to 160C (fan) and cook on the bottom shelf of the oven for 45 minutes. 

Remove and allow the quiche to cool for at least an hour on a metal wire rack.

Cut into slices and serve with some delicious seasonal salad leaves, tomatoes and cooked new potatoes.