Total fat Saturates Salt Sugar Protein38.5g 7. 6g 0.6g 7.1g 27. 4gThe recipe on this
page is taken from
The Magic of Tahini
by Dunja Gulin,
published by Ryland
Peters & Small.
(RRP £9.99.)1 Preheat the oven to 180°C/Gas
4, and lightly grease a 30cm (12in)
loose-bottomed flan tin.
TO MAKE THE PASTRY
1 Combine the flour, cornflour, baking
powder and ¼ tsp salt in a food
processor and pulse to mix.
2 Add the margarine and sesame
seeds and pulse 6-8 times, or until
the mixture resembles a coarse meal,
with pea-sized pieces of margarine.
Add the syrup and 2 tbsp water
and pulse again a couple of times.
Only if necessary, add more cold
water, 1 tbsp at a time, pulsing until
the mixture just begins to clump
together. If you pinch some of the
crumbly dough and it holds together,
it’s ready. If the dough doesn’t hold
together, add a little more water and
pulse again. Be careful not to add
too much water as this will make
the pastry tough.
3 Place the dough in a mound on
a clean surface. Work the dough just
enough to form a ball; do not over-
knead. Form a disc, wrap in cling film
and refrigerate for at least 1 hour, or
up to 2 days. If you’re in a hurry, you
can chill the dough in the freezer for
about 20 minutes.
4 Roll the dough out between two
pieces of baking paper about 3cm
(1¼in) wider than the flan tin. Oil
the tin. Using a rolling pin, transfer
the dough over the tin and press in
to cover the entire surface and the
sides. Remove any excess dough
by pressing it outwards with your
fingers and patch up any holes with
leftover dough.5 Prick the base all over with a fork
and bake in the preheated oven for
8-10 minutes, until just lightly puffed.
TO MAKE THE FILLING
1 Sauté the onion, garlic and red
pepper in the sesame oil with
a pinch of salt, until fragrant. Add the
stock cube, spices and oregano and
sauté again until the cube dissolves
and the spices start to sizzle.
2 Add the crumbled tofu, tahini,
cream, nutritional yeast (if using),
broccoli and black pepper and stir
well until combined. Taste and adjust
the seasoning.
3 Spread evenly over the lightly baked
crust. Sprinkle with both types of
sesame seeds and bake in the oven
for about 30 minutes.
4 Cool slightly, carefully remove the
quiche from the tin and serve with
a side salad. If you wish, drizzle each
portion with a little sesame oil.
TIP Store leftovers loosely covered
in the fridge for up to 2 days. Reheat
until hot in the oven.Sesame-full quiche
By Dunja Gulin
Serves 4-6 | Prep 30 mins plus chilling | Cook 50 mins | Calories 733 (per serving)1 onion, peeeled, chopped
2 garlic cloves,
peeled, chopped
½ red pepper, deseeded
and cubed
2 tbsp light sesame oil
1 vegetable stock cube
¼ tsp ground turmeric
½ tsp smoked paprika
½ tsp dried oregano
420g (2½ cups) silken
tofu, crumbled
60g (¼ cup) tahini
60ml (¼ cup) soya, or
oat-based cream
2 tbsp nutritional yeast
100g (1 cup) broccoli
fl orets, steamed
2 tbsp each unhulled
sesame seeds and black
sesame seedsFOR THE PASTRY
260g (2 cups) plain fl our
90g (²/ 3 cup) cornfl our
1 tsp baking powder
4 tbsp ice cold water
salt and ground black
pepper, to taste
180g (1½ cups)
vegan margarine
3 tbsp unhulled
sesame seeds
1 tbsp rice or agave syrupLight Lunches^ RECIPES