This recipe, provided by Thuy-vy, is entirely vegan if you use vegan margarine in your pastry dough (unfortunately we couldn’t find any, so ours is vegetarian…). A lighter take on quiche, using tofu instead of eggs, and mushrooms and light spices for a delicious soft filling!
Prep time: 30 minutes
Cooking time : 10 minutes (mushrooms) + 40 minutes
+ ~ 1 hour baking time at 200°C
- For the Pastry
- 200g flour
- 75g vegetable oil (sunflower) or margarine
- 75ml cold water
- 1 pinch of salt
- For the Filling
- 2 small packs of mushrooms
- 300g soft tofu
- salt and pepper
- pinch of nutmeg
- turmeric (if you want to make it a little spicy)
- Pre-heat your oven to 200C.
- Start with the pastry: mix all the ingredients with your hands (if you use margarine, keep it as cold as possible)
- Once combined, press together into a ball, wrap it (or pop it in some tupperware) and put it aside in the fridge.
- While it chills, cook the mushrooms in a saucepan. Don’t forget to season with the spices to your taste.
- Throw away the extra water released from the mushrooms (or cook on a low heat until it has all evaporated)
- Blend the tofu in a blender until liquid-like.
- Take the dough from the fridge and roll it out to 0.5cm thickness.
- Oil a 30cm tart tin (or any cake tin will do), and lay the dough in the tin, making sure to press gently into each corner. Remove any extra dough with a knife. (If you want, you can roll the extra dough again and make a shape to put on the top your quiche as a decoration.)
- Fill the pastry with the mushrooms and the tofu (and add any decorative pastry on top).
- Put it in the oven for about 45 minutes at 200°C. When the top of the quiche is brown and when it doesn’t wobble anymore, it’s done!