Baked Mushroom & Spinach Vegan Quiche
For the Pastry:
½ cup whole almonds
1 cup rolled oats
1 cup whole wheat flour
½ tsp salt
½ cup water
For the Filling:
500g firm tofu
½ cup whole wheat flour
½ cup of soy milk
½ tsp nutmeg powder
1 tbsp maple syrup
zest of ½ lemon
1 onion, finely sliced
2 garlic cloves, finely chopped
10 medium size mushrooms, roughly sliced
1 zucchini, grated
1 carrot, grated
2 handful spinach, shredded
1 tbsp soy sauce
1 tsp dried oregano
salt and pepper to taste
Preheat oven to 180°C.
For the crust:
To make the crust, place almonds, oats, flour and salt into a food processor or blender. Pulse to a flour-like consistency, then place in a large bowl.
Add water and mix with your hands until the mixture forms a moist, but firm dough (keep adding a little water if necessary).
Push the dough with your fingers evenly over the base and sides of a 25cm loose bottom flan tin. Starting from the centre of the tin, press the mixture evenly into the tin, working your way outward and up the sides. Poke a few fork holes in the dough so air can escape. Place into the oven and bake for 10 minutes or until lightly golden and firm to touch. Set aside to cool. Increase oven temperature to 200°C.
For the Filing:
Place the tofu, soy milk, nutmeg, lemon zest and maple syrup into a food processor or blender and blend to a ricotta cheese consistency. Then place in a large bowl.
Heat a frying pan on a high heat. Add ½ cup water. Add the onion and garlic and saute until all the water evaporates. Add the mushrooms and saute until soft. Add the grated zucchini, grated carrot and spinach. Add the soy sauce and saute for a couple of minutes until all the vegetables are soft. Add the oregano, the flour and add salt and pepper to taste. Using hands mix ingredients well.
Place the tofu vegetable mixture into the cooked flan crust. Press down so it’s even and firm. Place the flan into the oven and bake for 30 minutes.
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