Vegan Mushroom Quiche

Vegan Mushroom Quiche

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people

Can be made with these products:

Ingredients

For the pastry

  • 110g wholemeal flour
  • 110g plain flour
  • ½ tsp salt
  • 110g vegan block margarine, cubed
  •  

    For the filling

  • 50g gram flour/li>
  • ½ tsp salt
  • 200ml unsweetened almond milk
  • 4 onions, peeled and quartered
  • 4 garlic cloves
  • 400g chestnut mushrooms
  • 4 tbsp olive oil
  • 1 tsp fresh thyme leaves plus more to decorate
  • 50ml white wine
  • 2 tbsp soy sauce
  • Method

    1. 1. Begin by making the pastry. Fit your Multipro Sense food processor with the knife blade, and add both the flours and salt to the bowl, followed by the margarine. Set the machine to a medium speed and run until the mixture has the texture of breadcrumbs. Continue the machine running, and add a little cold water at a time, until the mixture comes together.
    2. 2. Remove the mixture from the bowl, and pat into a ball. Flatten the ball into a round, then wrap in cling film and chill for 30 minutes.
    3. 3. Whilst the pastry is chilling, start preparing the filling.
    4. 4. Fit the blender goblet to the base of your Multipro Sense, and add the gram flour, salt and almond milk, and proceed to blend together. Set aside for 30 minutes.
    5. 5. Fit the processor bowl to the base of your Multipro Sense, with the thin slicing plate, and slice the onions and garlic. Add 2 tbsp of the olive oil to a frying pan over a medium heat, and add the sliced onion and garlic to the pan. Cook together until softened and golden, around 8 minutes, and reserve.
    6. 6. Change the slicing plate of your food processor to the thick slicing plate, and slice the mushrooms. Heat the remaining 2 tbsp olive oil in the frying pan, and add the mushrooms. Sauté until they release their liquid and that liquid has evaporated. Return the onions to the pan, add the thyme leaves, and stir to combine. Pour over the white wine and let most of it sizzle away. Add the soy sauce, and remove the pan from the heat, to cool.
    7. 7. Preheat your oven to 200C
    8. 8. Remove the pastry from the fridge, roll out onto a floured surface, and line your tart tin. Prick the bottom of the pastry all over with a fork. Place the pastry into the freezer for 15 minutes, then remove, and line the pastry with tinfoil, pressed into the corners. Bake the pastry case for 10 minutes, then remove the tinfoil and continue to bake for 10 more minutes, until golden and crisp. Remove from the oven and set aside to cool. Reduce the oven to 180C.
    9. 9. Replace the blender goblet to the base of your Multipro Sense, and blend the gram flour and almond milk mixture briefly. Spread the onion and mushroom mixture over the pastry case, then pour the gram flour custard mixture over the top, mixing a little with a fork to make sure the filling is combined.
    10. 10. Bake the quiche in the preheated oven for 20 minutes, until the filling is just set. Decorate the top with thyme sprigs and serve.

    Serves up to 8

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