Brunch is a time-honored tradition for friends to come together and enjoy a meal, a few drinks, and some good times over a leisurely morning meal. Quiche is a staple of many diets, so when it’s your time in the kitchen, you should go all out. Anyone on a diet plan will be pleased with this vegan mushroom and tomato quiche and typical quiche fans will appreciate it just as much.
VEGAN MUSHROOM AND TOMATO QUICHE SUGGESTIONS
The protein-rich tofu may be used to make a scrambled egg substitute without sacrificing the familiar flavour or texture. Mushrooms provide the desired meaty texture and dietary fibre content. The cherry tomatoes and greens not only offer colour and flavour, but also more of those beneficial components. The crust is simple to create and provides a welcome crunch; it goes especially well with a side salad and a variety of excellent cocktails.
This vegan mushroom and tomato quiche is perfect for a delicious and healthful weekend brunch with friends.
VEGAN MUSHROOM AND TOMATO QUICHE RECIPE
Course: Main, Breakfast
Cuisine: South African
Difficulty: Easy
Servings: 6 servings
Prep time: 20 minutes
Cooking time: 15 minutes
Baking Time: 60 minutes
INGREDIENTS
- For the crust
-
190 g flour
-
1 pinch sea salt
-
115 g plant-based/vegan *butter, fridge cold
-
60-90 ml ice cold water
- For the filling
-
500 g portabellini mushrooms, sliced
-
½ white onion, finely diced
-
2 cloves garlic, minced
-
100 g cherry tomatoes, sliced in half
-
2 tbsp. fresh chives, chopped
-
500 g firm block tofu, lightly pressed between clean dishcloths to dry well
-
125 ml 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
- Extras
-
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.
- Baking
- 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.
NOTES
- 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.
»VEGAN MUSHROOM AND TOMATO QUICHE RECIPE«