Vegan Mushroom Quiche
- 1 cup almond flour
- 1/2 cup oat flour
- 1/2 cup buckwheat flour
- 1 tsp flax gound
- 3 tbsp tofu soft
- 1 tsp parsley flakes
- 1 tsp oregano
- 1/2 tsp salt
- 1 tbsp coconut oil
- water if needed
- 14 oz soft silken tofu strained
- 1 tbsp coconut oil
- 1 small onion fine copped
- 3 cloves garlic
- 3 small portobello mushrooms
- 1 tbsp chives
- 1 tsp basil
- 1 cup spinach frozen
- 1 pinch red pepper flakes
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp oregano
- 1 tbsp nutritional yeast
- 1 tsp soy sauce
- 1 small red bell pepper
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Add all ingredients from the cust in a bowl and mix to an elastic dough. Adjust if necessary with water (if it is too dry) or some flour or semolina (if it is too wet).
Let rest for 15 min then roll out to fit in a 6-inch springform and press dough down and along the rim
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preheat the oven to 350 F
use a for to make holes in the dough
bake for 10 minutes and remove from oven to cool down
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In a pan add coconut oil and saute chopped onions. sliced mushrooms and chives basil for 6 minutes
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Add spinach and stir it then add one tsp of soy sauce and continue to saute for 5 minutes then let cool down
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Char slightly the chopped red peppers on a grill or under a broiler and let cool
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Now mix all the ingredients for the filling together: mushrooms/spinach mixture, the red bell pepper, tofu and rest of the ingredients.
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Add the filling on the precooked crust and back for 30 min at 375F
Remove from the oven and after a few minutes from the springform
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