Fable Quiche by Heston Blumenthal
Presenting the Fable Quiche – a plant-based take on the classic French quiche from the King of Gastronomy, Heston Blumenthal, that will have you shouting
Cook time: 1 hour and 20 minutes
Serves: 2 people
- 200g wholemeal flour
- ¼ tsp salt
- 120g unsalted plant-based butter, chilled and diced
- 60g unsalted plant-based butter
- ½ white onion or shallots, peeled and sliced
- 1 tsp Marmite®
- 1 tsp red wine vinegar
- 1 tsp malt extract
- 200g Fable, torn into smaller pieces
- 1 tsp salt
- 150g milk of your choice
- 150g double vegan cream
- Salt and freshly ground black pepper
- 3 whole eggs, whisked (use egg substitute)
- 15g vegan parmesan, finely grated
- For the pastry, combine the flour and salt in a bowl and add the butter. Use your fingertips to rub the mixture, incorporating the butter into the flour until it resembles breadcrumbs. Gradually add a total of five tablespoons of cold water to the mixture, continuing to rub the mixture between each addition of water. The mixture will start to become sticky and begin to clump together as a ball of dough. Wrap the ball of dough in plastic wrap and leave in the fridge to rest for 1 hour.
- To bake, preheat the oven to 170°C. Grease and line a fluted tart case (22cm) with parchment paper.
- Lightly dust a clean work surface with a flour and roll the rested ball of dough using a rolling pin. Aim for an even-shaped piece of dough approx. 3mm thick. It should be big enough to line the base and sides of the tart case. If you find the dough starting to stick, simply scatter a little more flour on the work surface. To line the tart case, dust the rolling pin with flour and place the pastry on it so it drapes over. Gently and slowly place the pastry into the tart tin to avoid it tearing. The pastry will be draping over the sides of the case, so use your fingers to tuck the pieces in. Remove excess pastry by running a sharp knife along the top. Do not discard these trimmings. Instead, wrap them in plastic wrap and use this to compress the pastry down into an even layer on the bottom and sides of the tart case. Having excess pastry is also useful if you encounter any holes or need to fill any gaps.
- Use a fork to gently pierce the base to ensure an even cook. Place a large circle of parchment paper on top of the base and fill with baking beans, rice or even coins. This blind baking will ensure the base holds its shape when baking. Bake for 20-25 minutes until the pastry is golden. The base will take a little longer to colour, in which case you could remove the parchment and baking beans and return the pastry case to the oven for 5-6 additional minutes. Remove and set aside on a cooling rack. Reduce the oven temperature to 160°C.
- In the meantime, make the filling. Melt the butter in a large pan over moderate heat. Add the onions and cook until golden and caramelised. Stir in the Marmite®, malt extract and red wine vinegar and continue to cook for 3-4 minutes, stirring regularly. Add the Fable and pour in the milk and cream. Bring to a simmer then remove the pan from the heat and leave to cool. Once cool, add the whisked eggs and season with salt and freshly ground black pepper. Pour the filling into the baked pastry case and bake in the oven for 25-30 minutes. The quiche will be ready when a cake tester or toothpick inserted into the centre comes out clean. If the centre is still wobbly, return it to the oven for a few more minutes.
- Scatter over the grated Parmesan and leave to cool for at least 15 minutes before slicing and serving.
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