Quiche à la mushroom spinach
very easy
30 mins
30 mins
Ingredients
- 300 g Flour
- 200 g vegan margarine
- 7-10 Tbsp Salt
- 4 TABLESPOONS + 125 ml soya drink
- 250 g young leaf spinach
- 5 Shallots
- 2 Garlic cloves
- 400 g Mushrooms
- 100 g dried soft tomatoes
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 400 g Silken Tofu
- 2 TEASPOONS Tahin (sesame paste)
- 3 TSP Cornstarch
- 7-10 Tbsp Turmeric
- 150 g cherry tomatoes
- 7-10 Tbsp Flour
- 7-10 Tbsp vegan margarine
Directions
- 1
For the dough put flour, margarine in pieces, 1⁄2 teaspoon salt and 4 tablespoons soy drink in a bowl and knead first with the dough hooks of the mixer, then with your hands to a smooth dough.
- 2
Wrap dough in foil and chill for about 1 hour.
- 3
For the filling, clean and wash the spinach. Peel and finely chop the shallots and garlic. Clean and halve the mushrooms. Cut soft tomatoes into pieces.
- 4
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Heat olive oil in a large pan. Sauté the mushrooms in it for approx. 6 minutes and take them out. Steam spinach, shallots and garlic in the pan for 2-3 minutes until the spinach collapses.
- 5
Mix in soft tomatoes and season to taste with salt, pepper and nutmeg. Puree the tofu, 125 ml soy drink and tahini with a hand blender. Stir in the starch. Season to taste with salt, pepper and approx. 1⁄2 TL turmeric.
- 6
Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Pour into a greased tart mould with a lifting base (28 cm Ø) and pull up the rim. Spread the mushroom and spinach filling on top.
- 7
Pour tofu mixture over it. Wash and halve the tomatoes and spread them on the quiche. Bake in the preheated oven on the lowest rack for about 1 hour.
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