Vegan Leek and Mushroom Quiche

Ingredients

For 6 portions

• 🌾 200g flour
• 🧈 100g plant-based spread
• 🧂 4g salt
• 🥤 35ml tap water
• 🏺 15ml olive oil
• 🧅 400g leek
• 🍄 250g mushrooms
• 🧄 6g garlic
• 🧈 300g silken tofu
• 🧈 200g firm tofu
• 🍞 20g nutritional yeast
• 🌾 15g corn starch
• 🥣 10g mustard
• 🍋 15ml lemon juice
• 🪴 1g turmeric
• 🌿 1g nutmeg
• 🌿 1g thyme
• 🌿 1g black pepper

Method

1. For the pastry, rub the cold plant-based spread into the flour and half the salt until it looks like breadcrumbs. Add the cold water and bring together into a dough. Flatten into a disc, wrap and chill for 30 minutes.
2. Heat the oven to 200°C (180°C fan). Roll out the pastry and line a 23 cm loose-bottomed tart tin. Prick the base with a fork and chill for 10 minutes.
3. Line the pastry with baking paper and baking beans. Bake for 15 minutes, remove the paper and beans and bake for 5 to 8 more minutes, until the base is dry and lightly golden.
4. Lower the oven to 180°C (160°C fan).
5. Slice the leeks and mushrooms. Heat the oil in a large pan and fry the mushrooms over a high heat for 5 minutes, until golden. Add the leeks and a pinch of salt, lower the heat and cook for 8 minutes, until soft. Stir in the garlic and thyme for 1 minute. Leave to cool a little.
6. In a blender, blend both tofus with the nutritional yeast, corn starch, mustard, lemon juice, turmeric, nutmeg, pepper and the rest of the salt until completely smooth.
7. Fold the leeks and mushrooms into the tofu mixture, spoon into the pastry case and smooth the top.
8. Bake for 35 to 40 minutes, until set and golden at the edges.
9. Leave to cool for at least 20 minutes, as the filling firms up as it cools. Serve warm or cold with a green salad.