loyalty points



Tofu Mix:

The Crust:

  • Flour 375.0 g
  • Salt 2.0 g
  • Sugar 5.0 g
  • Vegetable shortening 225.0 g
  • Non-dairy milk 120.0 ml

The Quiche:

  • Red cherry tomato, sliced into half 250.0 g
  • Yellow cherry tomato, sliced into half 50.0 g
  • Side salad


  1. Tofu Mix:

    • In a sauté pan over high heat, add the olive oil. Sauté the onions, garlic and mushroom. Season with Knorr Professional Arabic Spices Mix and pepper.
    • Add the spinach and slightly wilt, remove from heat and cool down completely.
    • In a food processor, remove tofu from water and squeeze, blend tofu with turmeric, chilli, garlic powder, non-dairy milk, season with Knorr Professional Arabic Spices Mix and pepper, and add the flour, blend until smooth.
    • Set on the side.
  2. The Crust:

    • Ensure that all tools to be used for making the crust are well chilled. (Place the whisk, food processor jar & blade, pie tins in the chiller for at least 30 minutes prior to making the crust).
    • Whisk together the flour, salt and sugar, cut the vegetable shortening into cubes and sprinkle over the flour, use a fork or pulse in a food processor and blend into the flour until you get a crumbly consistency.
    • Now pour over the non-dairy milk and continue pulse blend the dough until over, do not over mix remove the dough.
    • Sprinkle flour on a clean surface and roll the dough.
    • Divide into 10-inch quiche or tart crust pie tin. Shape and press evenly.
    • Pierce the dough and pre-bake for about 15 minutes at 180°C or until lightly browned.
    • Remove from oven and cool down.
  3. The Quiche:

    • After baking the crust, turn down the oven to preheat to 175°C.
    • Fill the tofu mix in the pre-baked pie shell.
    • Carefully arrange the sliced cherry tomatoes on top. Gently press them into the tofu mixture.
    • Bake in oven for 40 minutes or until a toothpick comes out clean when inserted.
    • Serve with side salad.