Onion and mushroom vegan quiche

Onion and mushroom vegan quiche. Minced, thinly sliced, Shiitake mushrooms, thinly sliced.

Sarah McMinn

25 + 70 min · 8

Ingredients

• 6 g Minced
• 120 g thinly sliced
• 113 g Shiitake mushrooms, thinly sliced
• 395 g Drained and patted dry
• 220 g 200 g for the crust and 20 g for the filling
• 30 g Nutritional yeast flakes
• 100 g you can use vegan butter
• 10 g Olive oil
• 200 g Chopped
• 30 g or other non-dairy milk
• 3 g Ground turmeric
• 10 g Lemon juice 100%
• 3 g Pepper
• 10 g Thinly sliced
• 3 g Table salt
• 20 g Ice cold water

Preparation

1. Grease a 23 cm (9-inch) pie dish. Preheat the oven to 180°C.
2. For the crust, mix 200 g of flour with a little of the salt. Rub in the cold butter until the mixture resembles coarse crumbs. Add the cold water gradually, using only enough for the dough to hold together when pressed. Reserve the remaining 20 g of flour for the filling.
3. Press the dough into the prepared pie dish and prick the base with a fork. Chill for 10 minutes, then pre-bake at 180°C for 10 minutes. Let the base cool while preparing the filling; it will finish baking with the filling.
4. For the filling, heat the measured olive oil over low heat. Cook the sliced onions for about 10–15 minutes, stirring, until softened and lightly golden. Add the garlic and sliced mushrooms and cook for another 5 minutes. Add the chopped lettuce and stir for about 1 minute, until wilted. Remove from the heat and set aside.
5. Blend the tofu, nutritional yeast, soy milk, reserved 20 g of flour, lemon juice, remaining salt and turmeric until smooth. Add a little more soy milk only if needed. Transfer to a bowl, fold in the cooked vegetable mixture and basil, and season with pepper.
6. Spoon the filling into the cooled, partially baked pastry case and smooth the top. Bake for 40–45 minutes, until lightly browned and firm when gently shaken.
7. Remove from the oven and allow the quiche to cool for 20 minutes before slicing. Serve warm.