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Little Blog of Vegan’s Sundried Tomato Quiche with Hemp

  • Prep time: 15 mins
  • Cooking time: 50 mins
  • Serves: 4-6

Vegans and hemp have a lot in common. For starters there’s the fact that whenever you hear about us in conversation, minds tend to wander to hippie havens where lentils are served alongside incense. The truth is, like our hemp community, vegans come in all forms. Take The Little Blog of Vegan, just about the prettiest Instagram feed we’ve ever laid eyes on, filled with pastel-pink cakes and breakfast spreads sprinkled with flowers. Holly’s even given us a vegan recipe of sun-dried tomato quiche, which she says is always a joy to make.

  • For the crust
  • 320g all-purpose flour (plain white, I used gluten free)
  • 1/4 tsp of salt
  • 3/4 tsp of baking powder
  • 125ml Good Hemp Original Hemp Seed Oil
  • 80ml of Good Hemp Seed Milk
  • 1 tsp of lemon juice
  • 1 tbsp Good Hemp Seed Hearts
  • For the filling
  • 1 box of firm silken tofu (349g)
  • 1 tbsp of Good Hemp Original Hemp Seed Oil
  • 1 white onion, roughly chopped
  • 1 garlic clove, roughly sliced
  • 1/2 lemon, juice only
  • 1/4 tsp of salt
  • 2 tbsp of nutritional yeast powder
  • 4 tbsp of Good Hemp Seed milk
  • 1 tbsp of tahini
  • 143g of sun-dried tomatoes (drained)
  • 2 large vine-grown tomatoes sliced



Preheat your oven to 180C.


In a large mixing bowl, add the flour, salt and baking powder and stir until combined.


Add the Good Hemp Oil to the dry ingredients, and rub together with your fingers until like breadcrumbs. This will take around 3-5 minutes.


In a small bowl, combine Good Hemp Drink Original and lemon juice, then add to the crust mixture, along with the Good Hemp Seed Hearts.


Once a ball of smooth dough is formed, wrap it in clingfilm and pop into the fridge for 10 minutes. You may need to add in more oil or hemp drink.


Once the dough has firmed up remove from the fridge and allow to sit at room temperature for a few minutes.


Flour a clean work surface and rolling pin, then begin to roll out your dough to the size of your pie dish.


Spread a thin layer of vegan margarine or butter around the pie dish. This prevents the crust from sticking.


Wrap the crust around the rolling pin and carefully transfer the crust into the dish and trim off any excess dough. It can be very crumbly so if it breaks apart, just press it together.


Prick the base and pop into the oven to part-cook for 8-10 minutes. Then set aside.


To get started on the filling, place the tomato slices on a baking tray and brush the tomatoes with Good Hemp Oil and a sprinkle of salt. Place on a baking tray and bake for 5-10 minutes. Set aside.


In a large frying pan, add in the oil and heat.


Add in the onion and garlic and shallow fry until golden and place aside.


Drain moisture from the tofu and crumble into a food processor. Then add the lemon juice, salt, yeast powder, Good Hemp Drink Original, tahini and sun-dried tomatoes.


Place into a large bowl and stir in the onions and garlic until combined.


Pour the filling into the part-cooked base and garnish with the sliced tomatoes, basil and a sprinkling of Good Hemp Seed Hearts.


To prevent the tomatoes from being overcooked, add foil over the top of the quiche. Place into the oven and cook for 35-40 minutes.


Check after 30 mins to make sure everything is cooking properly.


Once fully cooked, serve with fresh basil and a sprinkling of Good Hemp Seed Hearts. Enjoy within 2 days.

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