🥧VEGAN QUICHE

📸: Recipe by:- [ Ссылка ]

🍃This dairy-free quiche is creamy, hearty, and delicious. Perfect for weekend brunch. Hit SAVE! 👇

Makes 6 serves

2 tbsp extra virgin olive oil
1 red onion
3 cloves garlic
1 cup mushroom
1 small tomato
1/2 cup pumpkin
60g spinach
Salt and pepper
300g soft tofu
1 tbsp soy milk
1 tsp miso paste
1 tsp vegan parmesan

For the crust:

190g plain flour
100g vegan butter
3 tbsp water
Pinch of salt

Combine ingredients for the crust & mix with your hands to form a soft dough. Roll into a ball and wrap in cling wrap. Place in the fridge to rest for 30 mins. Chop up your veggies roughly, into smaller pieces. Preheat oven to 180°C.

Remove the dough from the fridge & transfer so a clean floured surface. Use a rolling pin to roll it out into a circle shape, just big enough to cover your quiche pan and leave about 3-4cm of extra dough around the edges. Gently press into and around the edges of the pan.

Cover with baking paper and add weights (or uncooked rice) and blind bake for 15-18 mins.

While base is baking, prepare filling by heating oil in a pan. Add garlic & onion, cook for 1 min and add pumpkin, mushroom, tomato and spinach. Season with salt & pepper and cook for 8-10 mins or until pumpkin softens. Remove from heat.

Add the tofu to a blender with the soy milk, miso paste and parmesan. Blend until smooth and creamy (should be very thick but pourable) pour into the pan with veggies and mix through. Optional: add a handful of vegan cheese if you have some.

Remove base from the oven. Remove the weights and baking paper. Pour the filling into the base. Add some more slices of mushrooms & tomato, sprinkle a little more cheese or parmesan and bake for a further 30-35 mins or until golden brown.

Slice and enjoy!
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