Tofu mushroom quiche
A delicious plantbased quiche , by Amy Varga
Prep: 1 hour, 30 mins
Cook: 1 hour
Hard
Serves Six
A delicious plantbased mushrooms and sun dried tomato quiche
Ingredients
| Plain flour | 225g |
| Salt | 1/2 teaspoon |
| Aya Original plantbutter | 100g |
| Cold water | 2 - 3 tablespoons |
| Onion | 1/2 |
| Olive oil | 1 tablespoon |
| Shitake mushrooms | 150g |
| Sun dried tomatoes | 35g |
| Dried basil | 2 teaspoons |
| Dried parsley | 1 teaspoon |
| Silken tofu | 600g |
| Chickpea flour | 1/4 cup |
| Salt | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
| Nutritional yeast | 1 tablespoon |
| Turmeric | 1/2 teaspoon |
Method
| 1 | For the shortcrust pastry: |
| 2 | Sift the flour into a large bowl, add the plantbutter and rub in with your fingertips until the mixture resembles fine breadcrumbs. |
| 3 | Stir 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. |
| 4 | Leave 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. |
| 5 | Grease 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. |
| 6 | For the filling: |
| 7 | Finely chop the onion. Gently fry until translucent. |
| 8 | Cut mushrooms into quarters. Dice sun dried tomatoes. Add to onions with dried parsley, basil and nutritional yeast. Fry gently. |
| 9 | In a separate bowl add silken tofu, chickpea flour, pepper and tumeric. Beat well. |
| 10 | Add 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. |