Sweetcorn Tofu Quiche With Oat and Almond Crust

Name: Sweetcorn Tofu Quiche With Oat and Almond Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups whole rolled porridge oats; ¼ cup ground almonds; ¼ cup sesame seeds; salt, to taste (a small pinch); 2 tablespoons sunflower oil, plus (or other flavourless oil); extra sunflower oil, for oiling pie dish; ⅓ cup water; ½ cup cashews, ground to a flour; 12 lb firm tofu; 2 tablespoons cornflour (cornstarch); 1 teaspoon fresh herb (such as oregano or thyme, or you can use basil tofu and omit fresh herbs); 1 onion, thinly sliced; 1 red pepper, sliced lengthways; 1 (326 g) can sweetcorn, drained; ½ cup water; fresh ground black pepper; 1 tablespoon sunflower oil

Servings: persons

1 ½ cups whole rolled porridge oats
¼ cup ground almonds
¼ cup sesame seeds
salt, to taste (a small pinch)
2 tablespoons sunflower oil, plus (or other flavourless oil)
extra sunflower oil, for oiling pie dish
⅓ cup water
½ cup cashews, ground to a flour
12 lb firm tofu
2 tablespoons cornflour (cornstarch)
1 teaspoon fresh herb (such as oregano or thyme, or you can use basil tofu and omit fresh herbs)
1 onion, thinly sliced
1 red pepper, sliced lengthways
1 (326 g) can sweetcorn, drained
½ cup water
fresh ground black pepper
1 tablespoon sunflower oil

1
To make pie crust - in a food processor or blender grind oats and sesame seeds to a coarse flour then add ground almonds and sunflower oil and 'pulse' to mix together: slowly pour 1/3 cup of water down the feeding tube while the processor is running at a slow speed and process until the mixture starts to hold or ball together: Press crust mixture into a lightly oiled 9-inch pie dish.
2
Over a low-medium heat, saute sliced onion and pepper in 1 tablespoon oil for about 5 minutes until onions are transparent.
3
Meanwhile, 'whizz' ground cashews, tofu, 1/2 cup water, cornstarch and herbs together in a food processor or blender until smooth; stir sweetcorn into this mixture.
4
Arrange cooked onions and pepper evenly over the base of the pie crust, then spoon sweetcorn tofu mixture over the top.
5
Sprinkle freshly ground black pepper over the quiche and bake it at 350 degrees F/180 degrees C for 35 minutes or until set.
6
Remove from the oven and leave the quiche to stand for a few minutes minutes before serving.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 ½ cups whole rolled porridge oats, ¼ cup ground almonds, ¼ cup sesame seeds, salt, to taste (a small pinch), and more.

Yes, Sweetcorn Tofu Quiche With Oat and Almond Crust falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!