Vegan Mushroom & Tomato Quiche
A vegan feast can be delicious. Enjoyed with cherry tomatoes and tofu
Ingredients
For the crust
- 190 g flour
- Pinch sea salt
- 115 g plant based / vegan *butter, fridge cold grated
- 60-90 ml ice cold water
- You can also use solid coconut oil but unrefined coconut oil has a strong coconut taste. You can aim for “aroma free” coconut oil if you don’t want the taste of coconut smashed
For the filling
- 500 g portabellini mushrooms sliced
- ½ white onion finely diced
- 2 cloves garlic minced
- 150 g 100g cherry tomatoes sliced in half
- 2 tbsp fresh chives chopped
- 500 g firm block tofu lightly pressed between clean dishcloths to dry well
- 125 ml oat milk or your favourite plant based milk
- 3 tbsp nutritional yeast
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- ¼ tsp turmeric, for the eggy colour
- ½ tsp baking powder
- 4 tbsp vegan cheese grated
- Olive oil, for cooking
- Salt and pepper, to taste
For serving
- Baby green leaf salad
Instructions
For the crust
- Place the flour, salt and plant based butter in a food processor. Pulse until roughly combined. Slowly drizzle in enough ice cold water until the dough just comes together.
- Place the dough on a clean work surface and bring it together into a ball. Flatten into a disk and wrap well in cling film. Place in the fridge and leave to rest while you prepare the filling.
- When ready to bake - preheat oven to 180°C with the fan on.
- Roll out the crust on a lightly floured surface.Fill a ± 24cm pie / quiche baking dish.
- Trim the edges and prick the base well with a fork. Place a piece of baking paper in the crust and fill with baking beans / rice.
- Pre-bake crust for 15 minutes. Remove the baking beans and bake again for another 5-7 minutes. Set aside.
For the filling
- Heat a drizzle of olive oil in a large frying pan. Add the portabellini mushrooms and cook over high heat until golden brown.
- Add the onion and cook until tender. Add the garlic and cook for a minute until fragrant. Season everything well with salt and pepper. Remove from the heat and allow to cool.
- In a high powered blender, add the pressed tofu, oat milk, nutritional yeast, salt, pepper, turmeric, baking powder and vegan cheese.Blend on high until completely smooth.
- Add the cooked mushroom filling to the pre-baked pie crust.Reserve some mushrooms for the top.
- Add the cherry tomatoes and chives. Pour the tofu mixture over and lightly stir to combine.
- Scatter the remaining mushrooms and a few cherry tomatoes on top. Bake the filling at 180˚C for ± 40 minutes until the top is golden brown and the quiche is cooked through and set. Cover with tinfoil if browning too much.
- Allow to cool for about 15 minutes, then slice into portions and serve. Enjoy!