Vegan Mushroom Quiche
Ingredients
110 grams wholemeal flour
110 grams plain flour
0.5 tsp. salt
110 grams vegan margarine
2 cold water
50 grams gram flour
0.5 tsp. salt
200 grams almond milk
4 onions
4 garlic cloves
2 olive oil
400 grams mushrooms
2 olive oil
1 tsp. fresh thyme leaves
50 grams white wine
2 soy sauce
Instructions
STEP 1/9
Cube the margarine.
Peel and quarter the onions.
Peel the garlic cloves.
Destem the thyme.
STEP 2/9
Fit the Knife blade to the food processor bowl.
Grease and line the tart tin.
STEP 3/9
Add the first 4 of Ingredients 1 (flours, salt, margarine) into the food processor bowl.
Attach the lid and ensure it is locked into place.
Turn the speed to 4 and process the mixture until it has the texture of breadcrumbs.
Add the rest of Ingredients 2 (water) into the food processor while the machine id running.
Mix until the pastry comes together.
Remove the pastry and form into a rough rectangle.
Wrap in plastic wrap and chill.
STEP 4/9
Fit the Blender attachment to the machine.
Add Ingredients 2 (gram flour, salt, milk) to the blender attachment.
Blend until combined.
Set aside for 30 minutes.
STEP 5/9
Clean the food processor bowl and fit the thin slicing disc.
Slice Ingredients 3 (onion, garlic) into the food processor bowl.
STEP 6/9
Add Ingredients 4 (oil) to the frying pan.
Heat over a medium heat.
Add the sliced onion and garlic.
Cook over a medium heat for about 8 minutes, until soft and golden.
Transfer to a medium bowl.
STEP 7/9
Clean the food processor bowl and fit the thin slicing disc.
Slice Ingredients 5 (mushrooms) into the food processor bowl.
STEP 8/9
Add Ingredients 6 (oil) into the frying pan.
Heat over a medium heat.
Add the sliced mushrooms.
Cook over a medium heat until all the liquid has gone.
STEP 9/9
Add the onions and garlic back into the frying pan.
Add the first 2 of Ingredients 7 (thyme, wine) to the frying pan.
Stir until combined.
Pre heat the oven to 200°C.
Transfer the pastry to a lightly floured surface.
Roll the pastry out, making sure it will cover you tin, to a thickness of about 3 mm.
Line the tart tin with the pastry, trimming off any excess.
Prick the base all over with a fork.
Freeze for 15 minutes.
Line with tinfoil, making sure it is pressed into the corners.
Bake for 10 minutes at 200°C.
Remove the tinfoil.
Bake for 10 minutes at 200°C until golden.
Set aside to cool.
Reduce the oven to 180°C.
Fit the blender attachment, with the contents, back onto the machine.
Pulse briefly.
Add the cooked vegetables to the pastry.
Pour the milk mixture into the pastry.
Mix carefully with a fork to continue.
Bake for 20 minutes at 180°C until just set.
Serve.
Vegan Mushroom Quiche
Ingredients
110 grams wholemeal flour
110 grams plain flour
0.5 tsp. salt
110 grams vegan margarine
2 cold water
50 grams gram flour
0.5 tsp. salt
200 grams almond milk
4 onions
4 garlic cloves
2 olive oil
400 grams mushrooms
2 olive oil
1 tsp. fresh thyme leaves
50 grams white wine
2 soy sauce
Instructions
STEP 1/9
Cube the margarine.
Peel and quarter the onions.
Peel the garlic cloves.
Destem the thyme.
STEP 2/9
Fit the Knife blade to the food processor bowl.
Grease and line the tart tin.
STEP 3/9
Add the first 4 of Ingredients 1 (flours, salt, margarine) into the food processor bowl.
Attach the lid and ensure it is locked into place.
Turn the speed to 4 and process the mixture until it has the texture of breadcrumbs.
Add the rest of Ingredients 2 (water) into the food processor while the machine id running.
Mix until the pastry comes together.
Remove the pastry and form into a rough rectangle.
Wrap in plastic wrap and chill.
STEP 4/9
Fit the Blender attachment to the machine.
Add Ingredients 2 (gram flour, salt, milk) to the blender attachment.
Blend until combined.
Set aside for 30 minutes.
STEP 5/9
Clean the food processor bowl and fit the thin slicing disc.
Slice Ingredients 3 (onion, garlic) into the food processor bowl.
STEP 6/9
Add Ingredients 4 (oil) to the frying pan.
Heat over a medium heat.
Add the sliced onion and garlic.
Cook over a medium heat for about 8 minutes, until soft and golden.
Transfer to a medium bowl.
STEP 7/9
Clean the food processor bowl and fit the thin slicing disc.
Slice Ingredients 5 (mushrooms) into the food processor bowl.
STEP 8/9
Add Ingredients 6 (oil) into the frying pan.
Heat over a medium heat.
Add the sliced mushrooms.
Cook over a medium heat until all the liquid has gone.
STEP 9/9
Add the onions and garlic back into the frying pan.
Add the first 2 of Ingredients 7 (thyme, wine) to the frying pan.
Stir until combined.
Pre heat the oven to 200°C.
Transfer the pastry to a lightly floured surface.
Roll the pastry out, making sure it will cover you tin, to a thickness of about 3 mm.
Line the tart tin with the pastry, trimming off any excess.
Prick the base all over with a fork.
Freeze for 15 minutes.
Line with tinfoil, making sure it is pressed into the corners.
Bake for 10 minutes at 200°C.
Remove the tinfoil.
Bake for 10 minutes at 200°C until golden.
Set aside to cool.
Reduce the oven to 180°C.
Fit the blender attachment, with the contents, back onto the machine.
Pulse briefly.
Add the cooked vegetables to the pastry.
Pour the milk mixture into the pastry.
Mix carefully with a fork to continue.
Bake for 20 minutes at 180°C until just set.
Serve.