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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.

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