Tofu mushroom quiche

A delicious plantbased quiche , by Amy Varga

Prep: 1 hour, 30 mins
Cook: 1 hour


Serves Six

A delicious plantbased mushrooms and sun dried tomato quiche


Plain flour225g
Salt1/2 teaspoon
Aya Original plantbutter100g
Cold water2 - 3 tablespoons
Olive oil1 tablespoon
Shitake mushrooms 150g
Sun dried tomatoes35g
Dried basil2 teaspoons
Dried parsley1 teaspoon
Silken tofu600g
Chickpea flour1/4 cup
Salt1/2 teaspoon
Black pepper1/2 teaspoon
Nutritional yeast1 tablespoon
Turmeric1/2 teaspoon


1For the shortcrust pastry:
2Sift the flour into a large bowl, add the plantbutter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
3Stir in the salt, then add 2-3 tbsp cold water and mix to a firm dough. Knead the dough very briefly on a floured surface. Cover and place in the fridge for 30 minutes.
4Leave the pastry out of the fridge for 10 minutes to soften. Roll the pastry out to approximately 4mm uniform thickness in the shape of your pastry dish.
5Grease your pastry dish with plantbutter. Put the pastry into the dish and cover with greaseproof paper and beans. Blind bake for 15 minutes at 175 degrees celsius. Remove greaseproof paper and beans and bake for a further 5 minutes.
6For the filling:
7Finely chop the onion. Gently fry until translucent.
8Cut mushrooms into quarters. Dice sun dried tomatoes. Add to onions with dried parsley, basil and nutritional yeast. Fry gently.
9In a separate bowl add silken tofu, chickpea flour, pepper and tumeric. Beat well.
10Add mushroom mixture to tofu and stir well. Pour into pastry dish and bake in the oven for 30 - 40 minutes or when it is baked through. Leave to cool before serving.