Quiche with mushrooms

Ingredients for 2 servings:

• 1 pack of silken tofu, approx. 400 g, alternatively 400 g soy yogurt mixed with 5 tbsp starch
• 1 onion(s)
• 2 garlic cloves
• 150 g mushrooms
• 1 tbsp cornstarch
• 1 tbsp nutritional yeast
• ½ tsp nutmeg
• 2 tsp turmeric
• 2 tsp herbs de Provence
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp salt and pepper
• 150 g flour, gluten-free
• 50 g teff flour or buckwheat flour
• 1 tsp salt
• 1 tbsp psyllium husk flour
• 1 tbsp water
• 100 g margarine (Alsan), at room temperature

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

vegan and gluten-free, for a 16 cm or 20 cm quiche dish

This amount is enough for a 16 cm or 20 cm quiche dish. First, mix together all the dry ingredients for the base, then knead in the margarine and water. Leave the finished dough to cool in the refrigerator for 1 hour. Grease the base of the baking dish or line it with baking paper and spread 2/3 of the dough over the base. Roll the remaining dough into a long log, line the edge, and press it up until the edges are even. Use a fork to prick a few small holes in the quiche base. Bake the base in a preheated oven for 10 minutes at 180°C (fan oven). Chop the onion into small pieces and fry with the mushrooms for a few minutes. Remove the tofu from the package and drain the water. Crush the garlic. Place the tofu and herbs in a bowl and whisk until creamy. Add oil, nutritional yeast, vinegar, cornstarch, garlic, and sautéed onions and mushrooms, and season the filling well with the spices. Finally, pour the filling into the quiche dish and bake in a preheated oven at 180°C (convection oven) for 30 minutes.