Sunday, April 24, 2011
A tofu quiche made with spinach and mushroom in a savoury pie crust.
1 1/2 cups of plain flour
1/4 cup of vegetable oil
1/2 cup of water
1 tablespoon of salt
Preheat oven to 200C
combine flour and salt in a mixing bowl and add oil, mix until the flour resembles a course sand
Add 1/2 of the water (so 1/4 cup) and stir until mixed, and then add the rest of the water
roll dough out until it is an inch larger in diameter than your quiche tin (I'm using a 9" dish)
place in the dish and neaten the edges
Gently prick the bottom of the crust around 7 times with a fork to stop bubbling
Cook in oven for roughly 12 minutes or until crust is golden - set aside
500G firm tofu (pressed and drained)
1/2 cup of soy milk
4 tablespoons of nutritional yeast
4 tablespoons of vegan parmesan
2 tablespoons of pepper
2 tablespoons of salt
1 tablespoon of american mustard
2 tablespoons of lemon juice
2 tablespoons of egg replacer
Method: Blend all ingredients until smooth, set aside.
4 cups of fresh spinach - washed
1/2 cup of diced onion
1 cup of diced mushroom
5 tablespoons of minced garlic
3 tablespoons of vegan butter.
Melt butter in a pan and gently fry garlic and onion until translucent, add mushroom and cook for a few minutes before adding spinach - mix until spinach is completely wilted. Fold spinach mixture into the blended tofu mixture
Once pie crust is cooked fill with spinach quiche filling and then cook in the oven for another 30-45 minutes until the tofu mixture is set. In the last 15 minutes you may want to gently brush the top of the quiche with some oil.
I served mine with some grilled corn, tomato and mushroom, Enjoy!