The Purple Quiche



For the shortcrust pastry:

  • 7 oz. wholemeal flour
  • 3 fl oz. water
  • 1½ fl oz. Borges olive oil

For the filling:

  • 2 leeks
  • Half a red cabbage
  • 2 cloves of garlic
  • 15 oz tofu
  • 10 oz chickpeas
  • 37 US fl oz Borges Natura walnut drink
  • Olive oil
  • Salt and pepper


  1. Start by making the pastry. Put the flour in a bowl and pour all the liquids on top. Gently mix all the ingredients together until you have a smooth pastry. Roll out with a rolling pin and place over a tin greased with olive oil.
  2. Finely chop the white part of the leek and the garlic. Gently fry in a frying pan over a low heat with a dash of olive oil. Finely chop the red cabbage and add to the leeks and garlic.
  3. Blend the tofu and the chickpeas, thinning the mixture with a little soy milk. Add a dash of olive oil, blend some more and add salt and pepper.
  4. Arrange the vegetables on top of the pastry and cover with the tofu and chickpea mixture. Bake at 350º for 30 minutes.

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