Vegan Mushroom Quiche
| Serves: 6 people | Recipe course:
Egg & Cheese | Total time (min.): 85 | Complexity (1 to 3): 2 |
A great alternative that everyone can enjoy. Serve for lunch with salad or as part of a picnic.
Tools
Food processors
Knife blade
Blender attachment
Thin slicing disc
Ingredients
Ingredients 1
Wholemeal flour 110 grams
Plain flour 110 grams
Salt 0.5 tsp.
Vegan margarine 110 grams
Water 2 Tbsp. cold
Ingredients 2
Gram flour 50 grams
Salt 0.5 tsp.
Almond milk 200 grams
Ingredients 3
Onions 4
Garlic cloves 4
Ingredients 4
Olive oil 2 Tbsp.
Ingredients 5
Mushrooms 400 grams
Ingredients 6
Olive oil 2 Tbsp.
Ingredients 7
Fresh thyme leaves 1 tsp.
White wine 50 grams
Soy sauce 2 Tbsp.
Method
Prep. (Before you begin)
1 - Cube the margarine.
2 - Peel and quarter the onions.
3 - Peel the garlic cloves.
4 - Destem the thyme.
Getting started
1 - Fit the Knife blade to the food processor bowl.
2 - Grease and line the tart tin.
Stage 1
1 - Add the first 4 of Ingredients 1 (flours, salt, margarine) into the food processor bowl.
2 - Attach the lid and ensure it is locked into place.
3 - Turn the speed to 4 and process the mixture until it has the texture of breadcrumbs.
4 - Add the rest of Ingredients 1 (water) into the food processor while the machine is running.
5 - Mix until the pastry comes together.
6 - Remove the pastry and form into a rough rectangle.
7 - Wrap in plastic wrap and chill.
Stage 2
1 - Fit the Blender attachment to the machine.
2 - Add Ingredients 2 (gram flour, salt, milk) to the blender attachment.
3 - Blend until combined.
4 - Set aside for 30 minutes.
Stage 3
1 - Clean the food processor bowl and fit the thin slicing disc.
2 - Slice Ingredients 3 (onion, garlic) into the food processor bowl.
Stage 4
1 - Add Ingredients 4 (oil) to the frying pan.
2 - Heat over a medium heat.
3 - Add the sliced onion and garlic.
4 - Cook over a medium heat for about 8 minutes, until soft and golden.
5 - Transfer to a medium bowl.
Stage 5
1 - Clean the food processor bowl and fit the thin slicing disc.
2 - Slice Ingredients 5 (mushrooms) into the food processor bowl.
Stage 6
1 - Add Ingredients 6 (oil) into the frying pan.
2 - Heat over a medium heat.
3 - Add the sliced mushrooms.
4 - Cook over a medium heat until all the liquid has gone.
Stage 7
1 - Add the onions and garlic back into the frying pan.
2 - Add the first 2 of Ingredients 7 (thyme, wine) to the frying pan.
3 - Stir until combined.
4 - Pre heat the oven to 200°C.
5 - Transfer the pastry to a lightly floured surface.
6 - Roll the pastry out, making sure it will cover you tin, to a thickness of about 3 mm.
7 - Line the tart tin with the pastry, trimming off any excess.
8 - Prick the base all over with a fork.
9 - Freeze for 15 minutes.
10 - Line with tinfoil, making sure it is pressed into the corners.
11 - Bake for 10 minutes at 200°C.
12 - Remove the tinfoil.
13 - Bake for 10 minutes at 200°C until golden.
14 - Set aside to cool.
15 - Reduce the oven to 180°C.
16 - Fit the blender attachment, with the contents, back onto the machine.
17 - Pulse briefly.
18 - Add the cooked vegetables to the pastry.
19 - Pour the milk mixture into the pastry.
20 - Mix carefully with a fork to continue.
21 - Bake for 20 minutes at 180°C until just set.
22 - Serve.
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