Vegan Sun-dried Tomato and Artichoke Quiche
This vegan sun-dried tomato and artichoke quiche combines firm tofu, almond flour and buckwheat flour into a plant-based tart full of Mediterranean flavour. The Thermomix blends the tofu filling to a creamy consistency and mixes the gluten-free pastry in minutes. Ideal as a vegan main course or lunch, served warm or cold.
About this recipe
Vegan sun-dried tomato and artichoke quiche Thermomix TM7 is a plant-based tart that proves you don't need eggs or cream for a rich, sliceable quiche. Firm tofu, blended with ground linseed, forms a custard-like filling that sets beautifully in the oven, while sun-dried tomatoes and tinned artichoke hearts deliver intense Mediterranean flavour. The crust comes together from buckwheat and almond flour, making this recipe naturally gluten-free as well as vegan. If you are searching for vegan quiche recipes for your all-in-one kitchen machine, this tart is a great choice: the TM7 grinds the linseed fresh, mixes the pastry evenly and blends the tofu filling until completely velvety without any lumps. Dried parsley, oregano and chilli flakes add depth, making it a lovely vegan main course for a weekend brunch, a buffet with friends or a quick weeknight dinner with a green salad on the side. It also tastes excellent cold the next day in a lunchbox.
Preparation tips
- Drain the tinned artichoke hearts and sun-dried tomatoes well before adding them, as excess oil makes the tofu filling watery and prevents the quiche from setting firmly during baking.
- Blind-bake the buckwheat and almond flour crust before filling it; this keeps the base crisp under the moist tofu mixture and gives clean slices when you serve the quiche.
- For a milder family version, leave out the chilli flakes and let everyone sprinkle their own at the table; leftover quiche keeps covered in the fridge for two days and tastes great cold.
Recipe variations
- Gluten-free nuttier version: replace half of the buckwheat flour with extra almond flour and add a tablespoon of ground linseed for binding, giving the crust a softer, more cake-like texture around the artichoke filling.
- Mediterranean summer variation: swap the sun-dried tomatoes for halved cherry tomatoes and add fresh basil and olives for a lighter, brighter quiche that works beautifully as a picnic or festive buffet tart.
Thermomix TM7 Benefits
- Freshly grinding the linseed in the TM7 releases its binding power, so the tofu filling sets firm without eggs.
- Blending the firm tofu in the Thermomix creates a silky, lump-free custard base for the artichoke filling in seconds.
- Heating the sun-dried tomato oil with dried oregano in the TM7 awakens the herbs' aroma before they season the filling.
- Weighing the buckwheat and almond flour directly in the mixing bowl guarantees an accurate gluten-free pastry ratio every time.
- Mixing the pastry with chilli flakes in the Thermomix gives the crust even spice distribution without overworking the dough.
Ingredients
- almond flour
- buckwheat flour
- dried parsley
- dried oregano
- fine sea salt
- ground linseed
- olive oil
- water
- tinned artichoke hearts
- sun-dried tomatoes in oil