- 1 cup plain flour
- 1/4 cup caster sugar
- 1 teaspoon salt
- 3/4 cup vegan margarine
- 1/3 cup chilled water
- 1 cup caster sugar
- 1/2 cup plain flour
- 1 tablespoon agar agar powder
- 1 litre soy milk
- 2 teaspoons vanilla extract
- 2 yellow peaches, cut into wedges
- Handful of basil
- Preheat oven to 100°C and grease a quiche tin.
- In a food processor, process the flour, sugar, salt and vegan margarine until it resembles breadcrumbs.
- Add the chilled water and process until a dough comes together.
- Tip out onto a lightly floured bench and knead for a minute or two before wrapping in clingwrap and place in the fridge for 15 minutes.
- Roll the pastry out to a .5cm disc and gently place into the tin. Gently press the pastry into the grooves of the tin and tap on the bench to get the pastry in place.
- Slice the excess pastry off the edges of the tin with a sharp knife.
- Cut out a circular piece of baking paper and sit on top of the pastry before filling with baking weights.
- Blind bake the crust for 15 minutes then remove from the oven to cool. Turn the oven up to 220°C.
- Make the custard filling by chucking the sugar and agar agar in a saucepan, then sifting in the flour.
- Add the soy milk and vanilla before whisking constantly over medium-high heat until thick.
- Pour the custard into the crust and allow to cool for 10 minutes before adding peach pieces and basil.
- Bake in the oven for 30 minutes until the peach starts to cook on top. Remove from the oven and allow to sit for a little while before serving warm.