20240829-quiche-lorraine-with-tempeh

Ingredients

• {‘items’: [‘320g flour’, ‘100g neutral oil’, ‘130g water’, ‘Salt/seasoning’], ‘section’: ‘Crust’}
• {‘items’: [‘200g tempeh (chickpea tempeh in this case)’, ‘Soy sauce’, ‘Oil’], ‘section’: ‘Filling’}
• {‘items’: [‘200g silken tofu’, ‘200g soy cream’, ‘30g cornstarch’, ‘Nutritional yeast / salt / pepper / nutmeg / turmeric (for the yellow color)’], ‘section’: ‘Mixture’}

Instructions

1. Pre-bake the crust for 10-15 minutes at 220°C.
2. Sauté the tempeh in a wok with soy sauce and oil.
3. Mix the silken tofu, soy cream, cornstarch, and seasonings until smooth.
4. Combine everything and bake for 35 minutes at 180°C.