This is a modern take on a classic combination. Making this quiche vegan is incredibly easy, you just need to get your hands on some tofu and use that as a binder for your ingredients. I have cooked this endless times for so many clients who were actually not sure about tofu, but this absolutely changed their mind! The trick is all in getting the right texture, and I will explain to you how to do just that. Enjoy fresh out of the oven or cold/room temperature for a summer buffet/picnic with your friends.
-Finely chop the onion and fry in a pan with the olive oil until golden brown
-Chop the garlic and add to the pan, fry on low heat for a few minutes
-Cut the chestnut mushrooms in quarters (or smaller pieces if you prefer) and add to the pan, make sure you coat them evenly
-Add the spinach to the pan once the mushrooms start "sweating" and make sure it wilts completely before turning the gas off
-In a blender, place your drained tofu, mustard powder, black pepper, nutritional yeast, flour and melted vegan butter, blend until smooth
-Incorporate the rest of the ingredients to your tofu mixture and mix until everything is evenly coated
-Now line a baking tray with your shortcrust pastry and Add the mixture
-Optional: melt a tablespoon of margarine and brush the quiche before it goes in to achieve a beautiful golden brown top
-Bake in the oven for 30 minutes at 180 and then check, at that point it will be almost ready but you might need to turn it around in your oven to achieve even colour on the top
-Bake for another 10 minutes or until golden brown and let it set for 25 minutes before serving
1 sheet of shortcrust pastry
1 medium brown onion
2 tbsp olive oil
1 garlic clove
250g chestnut mushrooms
300g baby spinach
300g firm tofu
1 tsp mustard powder
1/2 tsp black pepper
100g nutritional yeast
100g melted vegan butter
50g plain flour
1 pinch of salt