Higgidy has the perfect range of products for your foray into Veganuary

Higgidy, the veg led everyday food brand and official sponsor of Veganuary, has the perfect range of products to help you enjoy your mission to go meat-free in 2024.

Over 75% of Higgidy’s tasty pies, quiches, rolls and muffins are veggie or vegan friendly and their plant based, planet-friendly range focuses on delicious and innovative flavours, top quality ingredients and real veg (there are no fake meat substitutes anywhere in sight).

Higgidy’s vegan range includes new Sweet Potato Katsu Curry Little Lattices - butternut squash puff pastry packed with sweet potato and cauliflower, and bite-sized Spinach and Red Pepper Mini Vegan Muffins - with pine nuts and basil, made using oat milk, basil oil and butternut squash puree to create a deliciously moist muffin texture.

Higgidy’s tasty vegan range also includes a first to market Spinach & Roasted Tomato Sharing Quiche, made using oat and coconut milk, a Porcini Mushroom & Spinach Little Quiche, Vegetable Samosa Vegan Rolls, Porcini Mushroom & Spinach Rolls and Mini No-Pork Pies which are packed with veggie and red lentils.

Stockists and RRP’s are as follows:

Sweet Potato Katsu Curry Little Lattices – 160g, RRP £3.85, available at Waitrose, Ocado and Tesco

Spinach and Red Pepper Mini Vegan Muffins – 160g, RRP £3.85, available from Ocado, Tesco, Waitrose and Abel & Cole

Spinach & Roasted Tomato Vegan Quiche -380g, RRP £4.85, available from Sainsburys, Ocado, Waitrose, Tesco, Booths and Abel & Cole

Porcini Mushroom & Spinach Little Quiche – 155g, RRP £3.20, available from Sainsburys, Ocado, Waitrose, Tesco and Abel & Cole

Vegetable Samosa Vegan Rolls – 160g, RRP £3.30, available from Sainsburys, Ocado, Waitrose, Tesco, Booths and Abel & Cole

Porcini Mushroom & Spinach Rolls – 160g, RRP £3.30, available from Sainsburys, Ocado, Waitrose, Tesco, Booths and Abel & Cole

Mini No-Pork Pies – 176g, RRP 176g, available from Waitrose, Ocado and Tesco

To learn more please visit https://www.higgidy.co.uk.

Coronation Quiche Recipe with a fantastic Higgidy twist

The experts in vegan food with a fantastic taste, Higgidy, have asked That's Food and Drink to share their very special Higgidy Coronation Quiche recipe with our readers. And here it is!

 

Equipment: 22 cm or 9” loose-bottomed tart tin

Ingredients:

For the Higgidy shortcrust pastry:

200g plain flour

A generous pinch of salt

100g butter, well chilled and cut into small cubes

1 medium egg yolk, beaten

About 3 tablespoons ice-cold water

or

1 x 320g block of ready-made shop-bought shortcrust pastry

For the filling:

2 whole eggs

175ml double cream

125ml whole milk

1 tablespoon fresh tarragon, finely chopped

A pinch of cayenne pepper

A generous pinch of white pepper

¼ teaspoon salt

175g Sussex Charmer cheese, grated

180g spinach, cooked

90g broad beans, podded

Finely grated zest of 1 lemon

Method:

1. To make the pastry: sift the flour and salt into a large mixing bowl. Add the butter cubes

and use your fingertips and thumbs to lightly rub it into the flour until the mixture

resembles breadcrumbs. Now add the beaten egg yolk and water and use a round-bladed

knife to combine the wet ingredients with the dry until the pastry comes together. Gather

it up with your hands and knead very briefly into a ball on a lightly floured surface. Wrap

it in clingfilm and chill for 30 minutes before use.

2. Place the tart tin on a baking sheet and set aside. On a lightly floured work surface, roll

out the pastry into a circle a little larger than the top of the tin and approximately 5mm

thick.

3. Carefully lift the pastry into the tin and gently press into the corners, taking care not to

have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the

fridge.

4. Pre-heat oven to 190°C/170°C fan/gas mark 5.

5. Line the pastry case with greaseproof paper. The best way to do this is to cut a disc of

greaseproof paper larger than the tin, scrunch it into a ball as this makes it more pliable,

then flatten it out and place it on top of the pastry case. It should sit above the sides of

the tart tin.

6. Top the greaseproof paper with baking beans or uncooked rice and blind bake in the

oven for 20 - 25 minutes until nicely golden and dry to the touch. Carefully remove the

greaseproof paper and baking beans before returning to the oven for a further 5 minutes.

7. Reduce the oven temperature to 160°C /140°C fan/gas mark 3.

8. Crack the eggs into a large mixing bowl, add the cream, milk, tarragon, cayenne pepper

and seasoning and beat gently until you have a lovely creamy mixture.

9. Scatter half of the cheese in the blind-baked base and top with the spinach, broad beans

and lemon zest.

10. Add the remaining cheese before pouring over the liquid mixture. If required, gently give

the mixture a delicate stir to ensure the filling is evenly dispersed whilst being careful not

to damage the pastry case.

11. Place into the oven and bake for 40 - 45 mins until the filling has set and is very lightly

golden. Allow the quiche to cool for at least 30 minutes before serving.