I just love making a quiche for any dinner party, it's so easy to make and so handy to have it prepared in advance, as it's far better when served at room temperature. As always, I cook everything from scratch, and I sometimes use small tart moulds rather then the big round baking tin - it depends if it's a buffet party or not really.
Ingredients:
For the pastry:
250gr plain flour
1/2 tsp Salt
95g vegetable oil or coconut oil
For the filling:
450g firm tofu
2 heaped Tbsp chickpea flour
3 Tbsp soy sauce
3 tsp turmeric
1 tsp freshly ground black pepper
2 tsp garlic powder
300gr soy cream
1 slug olive oil
1 medium brown onion
3 garlic cloves
250gr chestnut mushrooms
200gr frozen spinach
Method:
Make the pastry combining all the ingredients and kneading them until you get a soft, elastic dough
Roll the dough using a rolling pin over baking paper and using extra flour to prevent it from sticking to the rolling pin, until quite thin (but not paper thin) and ensuring to obtain a circle big enough to come up along all the sides of your tin
Transfer the baking paper with the sheet of dough onto your baking tin - it's good to use a tin with tall sides that spring open - do not trim the sides of the dough, you'll do it at the end
Put the prepared baking tin in the fridge until ready to use it
Slice the mushrooms
Chop the onion and the garlic, then stir fry them in a wide pan until golden
Add the frozen spinach, mix and cover the pan - cook on medium heat until defrosted
Add the mushrooms to the spinach, mixing well
Cover the pan and cook for a couple of minutes, then uncover the pan and finish cooking ensuring that there's no liquid remaining in the pan
Pre-heat your oven to 200 degrees C (fan)
Set the pan aside to reach room temperature
Add the tofu, chick pea flour, soy sauce, turmeric, black pepper, garlic powder, and the soy cream into your food processor
Process until well mixed
As soon as the spinach and mushroom mix reaches room temperature, pour the food processor content in the pan and mix well
Get the prepared tin out of the fridge, then pour over the mix from the pan, levelling it with the back of a spoon
Trim the excess dough alongside the edges
Reduce the temperature of the oven to 180 degrees C (fan) and bake it for 40 mins or until golden on top
Remove from the oven and let it reach room temperature
Remove the sides from your baking tin, then place a plate on top and flip the quiche over
Remove the baking paper, then place your serving dish on top and flip it over once more: now you are ready to serve