Summer Shamembert Quiche

With longer, sunnier days on the horizon - let this be your reminder that shamemberts aren't just for baking on winter nights! Much like camembert, it's a winner in many lighter recipes too. 

To showcase what we're talking about, we rustled up an honestly tasty shamembert and chilli relish quiche. It's perfect for warmer nights, when you fancy a lighter dinner, and ideal for midweek meals or park picnics with friends and family.


For the pastry

  • 325g wholegrain spelt flour
  • ½ tbsp nutritional yeast
  • 1 tsp mustard (wholegrain)
  • 100ml olive oil

For the filling

  • 400g silken tofu
  • 3 tbsp nutritional yeast flakes
  • ¼ tsp ground turmeric
  • ½ tsp onion granules
  • 3 garlic cloves, minced
  • 2 tsp cornflour
  • 125ml oat milk
  • 3 tbsp chili relish 
  • ½ Shamembert
  • green salad, to serve

Summer Shamembert Quiche


Preheat oven to 200c. To make the pastry, mix the flour, mustard and yeast with a generous pinch of salt in a large bowl. Drizzle in the olive oil, stirring continuously until evenly dispersed through the flour mixture. Slowly stir in 6-8 tbsp water to bring the pastry together

Roll the pastry out between two sheets of baking paper and use this to line a baking tart tin. Chill for 20 mins. Place baking paper on top and add baking beans (or rice / dried pulses). Bake for 15 mins, then remove the paper and beans and bake for another 10 mins until the pastry is golden.

Reduce the oven temperature to 160c. For the filling, tip the tofu, nutritional yeast, turmeric, pepper, garlic, onion granules, cornflour and 1 tsp salt into a food processor. Blitz together briefly, then, slowly add the milk and keep blending until you have a smooth, thick filling. Add 1 tbsp chilli relish, adjust seasoning to taste and quickly blend again.

Spoon the filling into the pastry case and smooth the surface with the back of the spoon. Add small chunks of sham, some evenly dolloped tsp’s of chilli relish and a few spinach leaves. Bake for 30 mins until the quiche is golden and just set in the middle. Leave to cool for a few minutes, then scatter over a few spinach leaves, slice and serve with a green salad.

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