Ingredients
Pastry
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1 cup plain flour
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1/4 cup caster sugar
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1 teaspoon salt
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3/4 cup vegan margarine
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1/3 cup chilled water
Custard
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1 cup caster sugar
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1/2 cup plain flour
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1 tablespoon agar agar powder
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1 litre soy milk
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2 teaspoons vanilla extract
Topping
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2 yellow peaches, cut into wedges
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Handful of basil
Method
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Preheat oven to 100°C and grease a quiche tin.
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In a food processor, process the flour, sugar, salt and vegan margarine until it resembles breadcrumbs.
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Add the chilled water and process until a dough comes together.
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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.
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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.
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Slice the excess pastry off the edges of the tin with a sharp knife.
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Cut out a circular piece of baking paper and sit on top of the pastry before filling with baking weights.
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Blind bake the crust for 15 minutes then remove from the oven to cool. Turn the oven up to 220°C.
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Make the custard filling by chucking the sugar and agar agar in a saucepan, then sifting in the flour.
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Add the soy milk and vanilla before whisking constantly over medium-high heat until thick.
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Pour the custard into the crust and allow to cool for 10 minutes before adding peach pieces and basil.
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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.
ENJOY!!!