Lifestyle
Vegan mushroom and tomato quiche
This quiche is made with a flaky, buttery crust and filled with a savoury mixture of tender mushrooms, tomatoes, and creamy vegan cheese.
![Vegan mushroom and tomato quiche](https://images.caxton.co.za/wp-content/uploads/sites/5/2023/03/vegan-mushroom-and-tomato-quiche-780x470.jpg)
Meat-free Monday is the perfect opportunity to explore new vegetarian recipes and incorporate more plant-based meals into your diet. If you’re looking for a delicious and filling meal that is both vegan and tasty, look no further than a mushroom and tomato quiche.
Recipe compliments of South African Mushroom Farmers’ Association.
Ingredients
Crust:
- 190g flour
- Pinch sea salt
- 115g plant based / vegan *butter, fridge cold
- 60-90ml ice cold water
Top tip: You can also use solid coconut oil but unrefined coconut oil has a strong coconut taste. You can aim for “aroma free” coconut oil if you don’t want the taste of coconut.
Filling:
- 500g portabellini mushrooms, sliced
- ½ white onion, finely diced
- 2 cloves garlic, minced
- 100g cherry tomatoes, sliced in half
- 2 Tbsp fresh chives, chopped
- 500g firm block tofu, lightly pressed between clean dishcloths to dry well
- 125ml oat milk or your favourite plant based milk
- 3 Tbsp nutritional yeast
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- ¼ tsp turmeric, for the eggy colour
- ½ tsp baking powder
- 4 Tbsp vegan cheese, grated
- Baby green leaf salad, for serving
- Olive oil, for cooking
- Salt and pepper, to taste
Method
For the crust:
- Place the flour, salt and plant based butter in a food processor.
- Pulse until roughly combined.
- Slowly drizzle in enough ice cold water until the dough just comes together.
- Place the dough on a clean work surface and bring it together into a ball.
- Flatten into a disk and wrap well in cling film.
- Place in the fridge and leave to rest while you prepare the filling.
- When ready to bake – preheat oven to 180°C with the fan on.
- Roll out the crust on a lightly floured surface.
- Fill a ± 24cm pie / quiche baking dish.
- Trim the edges and prick the base well with a fork.
- Place a piece of baking paper in the crust and fill with baking beans / rice.
- Pre-bake crust for 15 minutes.
- Remove the baking beans and bake again for another 5-7 minutes.
- Set aside.
For the filling:
- Heat a drizzle of olive oil in a large frying pan.
- Add the portabellini mushrooms and cook over high heat until golden brown.
- Add the onion and cook until tender.
- Add the garlic and cook for a minute until fragrant.
- Season everything well with salt and pepper.
- Remove from the heat and allow to cool.
- In a high powered blender, add the pressed tofu, oat milk, nutritional yeast, salt, pepper, turmeric, baking powder and vegan cheese.
- Blend on high until completely smooth.
- Add the cooked mushroom filling to the pre-baked pie crust.
- Reserve some mushrooms for the top.
- Add the cherry tomatoes and chives.
- Pour the tofu mixture over and lightly stir to combine.
- Scatter the remaining mushrooms and a few cherry tomatoes on top.
- Bake the filling at 180˚C for ± 40 minutes until the top is golden brown and the quiche is cooked through and set. Cover with tinfoil if browning too much.
- Allow to cool for about 15 minutes, then slice into portions and serve.