Vegan mushroom and tomato quiche for brunch or brekkie

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.