Livraison gratuite à partir d'un achat de 50 CHF

Vegan Mushroom Quiche

Serves: 6 peopleRecipe course: Egg & CheeseTotal time (min.): 85Complexity (1 to 3): 2
vegan_mushroom.jpg vegan_mushroom.jpg
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.

Related Recipes
Vegan Tiffin.jpg
Vegan Recipes Vegan Tiffin
Vegan Pumpkin and Ginger Soup.jpg
Vegan Recipes Vegan Pumpkin and Ginger Soup
Vegan Gyoza Dumplings.jpg
Vegan Recipes Vegan Gyoza Dumplings
Related Recipes
Vegan Tiffin.jpg
Vegan Recipes Vegan Tiffin
Vegan Pumpkin and Ginger Soup.jpg
Vegan Recipes Vegan Pumpkin and Ginger Soup
Vegan Gyoza Dumplings.jpg
Vegan Recipes Vegan Gyoza Dumplings
Related Recipes
Vegan Tiffin.jpg
Vegan Recipes Vegan Tiffin
Vegan Pumpkin and Ginger Soup.jpg
Vegan Recipes Vegan Pumpkin and Ginger Soup
Vegan Gyoza Dumplings.jpg
Vegan Recipes Vegan Gyoza Dumplings