115gplant based / vegan *butter, fridge coldgrated
60-90mlice 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 coconutsmashed
For the filling
½white onionfinely diced
150g100g cherry tomatoessliced in half
500gfirm block tofulightly pressed between clean dishcloths to dry well
125mloat milk or your favourite plant based milk
½tspfreshly ground black pepper
¼tspturmeric, for the eggy colour
Olive oil, for cooking
Salt and pepper, to taste
Baby green leaf salad
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!