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Vegan Ackee, Courgette & Samphire Quiche

Guest recipe by Dee's Table.



Serves: 6 | Prep time: 30 - 45 minutes | Cook time: 30 - 45 minutes | Difficulty: Medium | Suitability: Vegan

Commonly eaten with saltfish, ackee is far from a one-trick pony. A staple for vegans in Jamaica, it is earning a reputation as one of the most versatile cooking ingredients owing to its unique properties. High in healthy fats and Vitamin C, it is also a source of protein and carbohydrate: a true gift of nature. In this recipe, the incredible Dee's Table harnesses ackee to create a vegan ackee, courgette and samphire quiche that gives the best egg-based quiche a run for its money. Give the recipe a try and tag us in the results!  


10 cherry tomatoes

1 tablespoon vegan butter, melted

½ teaspoon Tropical Sun Seasoning Salt

¼ teaspoon black salt (optional)

1 shortcrust vegan pastry (shop bought)

1 shallot/ small onion, chopped

1 garlic clove, finely chopped

50g samphire

1 tin (280g) Tropical Sun Ackee, drained and rinsed

349g silken tofu, diced

2 tablespoons gram flour (or substitute 1 tablespoon of plain flour)

2 teaspoons Tropical Sun Garlic Powder

1 teaspoon Tropical Sun Smoked Paprika

2 tablespoons nutritional yeast

1 courgette, peeled into ribbons 


  1. Pre-heat oven to 180 degrees. Slice cherry tomatoes in half and place on a lined baking tray. Drizzle 1 Tablespoon of melted vegan butter to tomatoes and then mix to combine, season with salt and pepper. Bake for 15 minutes then set aside.
  2. Take vegan shortcrust pastry and roll out to fit tart tin on a lightly floured surface. Using the rolling pin, lift the pastry into the tart tin and guide the pastry in the corners to fit. Prick the pastry with a fork, and leave the access pastry around the crust to trim once blind baked. Put some parchment paper on the pastry and add baking beans. Blind bake for 15-20 minutes then trim the access pastry. Set aside.
  3. Chop up onion/shallot and the clove of garlic. In a shallow frying pan heat a few tablespoons of olive oil. Fry the onion & garlic  on a medium heat with a pinch of salt till they have softened. Add the samphire and fry for another few minutes. Place in a bowl and set aside.
  4. Add Ackee, Tofu, Gram Flour, Garlic powder, Smoked Paprika, Nutritional Yeast, Roasted Tomatoes Salt & Black salt (optional) to a blender. Blend until smooth.
  5. Add the shallot/ onion filling to the base, spreading evenly. Add the blended quiche mixture on top using a spatula to even it out.
  6. Using a vegetable peeler make courgette ribbons. Starting from the centre of the quiche, create a courgette rose by rolling one ribbon into itself, making a rose shape, using the other ribbons to create a rose till the quiche is filled up.
  7. Bake for 45-50 minutes then allow to rest for at least 30 minutes before eating. Enjoy! 



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