Mushroom and leek quiche??!!
Creamy mushroom and leek filling with a crispy and flaky crust.
Try this easy and delicious quiche at home, use any vegetables you like and play with different kinds of fillings.
A. For Pie crust-
1. 2 cups all purpose flour
2. 1 tsp salt
3. 2 tsp mushroom powder (optional)
4. Dairy-free butter (25% of flour)
5. 4-5 tbsp chilled water
1. 400gms mushrooms(2 packets)
2. 1 leek/ 4 onions (chopped)
3. 10-12 garlic cloves minced
4. Salt tt
5. Silken tofu (350 gms/1 pack)
6. 1 tbsp corn starch
7. 1 tbsp garlic powder
8. 2 tsp onion powder
9. 2 tsp sugar
1. Mix all the dry ingredients for the pie and add in small pieces of butter and. Mix properly.
2. Add water just enough so it forms a dough, it should not be very soft.
3. Wrap up the dough and rest in fridge for at least 30 mins.
4. Chop up the mushrooms, leek/onions and saute on a pan for 10-15 mins, add in garlic and saute for 5 more mins. Season with salt and black pepper.
5. In a blender, add the silken tofu and all the dry ingredients and blend until smooth.
6. Add to the mushroom mix and cook for 5 minutes on low heat.
7. Pre heat the oven at 200 degrees. Take out the dough and roll into a ½inch thick sheet between two parchment papers. Place on the tart pan and press onto the sides with hand. Wrap up the leftover for decoration and transfer to fridge.
8. Prick the pastry with fork so that it doesn’t puffs up and bake for 10 mins at 200 degrees.
9. Take out, and pour the filling onto the tart and bake again for 25-30 mins.
■Use a 9 inch tart pan
■Cut stripes of leftover dough and place on top of the filling before baking
■If not using tofu, use soaked cashews and enough water to make a thick sauce.
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