Mushroom Quiche
Ingredients
Pastry:
100g white flour
100g wholemeal flour
100g margarine
a pinch of salt
cold water
Filling:
½ lb/225g button mushrooms
3-4 tbspn sunflower oil
4 cloves garlic
400g tofu (silken tofu works well)
6 tbspn soya milk
3 tbspn soy sauce
2tspn chopped parsley
½ tspn salt
handful of grated vegan cheese
Method
1. Rub the fat into the flour with your fingers until the mixture resembles fine bread crumbs
2. Add the salt and a little water and mix. Keep adding water gradually until the mixture has formed a dough.
3. Roll out the dough to just under ½ an inch thick and use it to line a greased flan dish
4. Place baking beans over the base and bake for 15 minutes in a hot oven at 220 , then set aside to cool
5. Slice the mushrooms and fry gently with the garlic in the oil for 5 minutes and set aside
6. Put the tofu in a blender with the soya milk, herbs, soy sauce and the cheese and blend until smooth, then add to the mushrooms and mix well.
7. Pour the mushroom mixture into the dish and bake in a medium oven at 200C for 25-30 minutes