Zucchini and Mushroom Quiche
Description
More details, can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
For the dough, whisk the ice‑cold water with vegetable oil and a pinch of salt until it becomes a white emulsion.
- 3
Step 3
Combine the water with the two types of flour. Knead a homogeneous dough. At this stage you can add another 1‑2 tbsp of water if needed.
- 4
Step 4
Roll out the dough and place it in a baking dish. Form the edges, prick the bottom with a fork. Bake the crust in the oven for 10 minutes at 200 degrees.
- 5
Step 5
Cut the zucchini into small cubes, slice the mushrooms. Sauté them in a small amount of oil in a pan until all the liquid evaporates and they become browned. Season with salt and pepper to taste.
- 6
Step 6
For the glaze, blend tofu and vegan mayonnaise together with nutritional yeast and salt to taste using a blender. Then gradually add water until the consistency resembles thick sour cream. You may need about 160–200 ml of water.
- 7
Step 7
Combine the tofu glaze and the filling, stir. Transfer to a baking dish.
- 8
Step 8
Sprinkle grated vegan cheese on top. Bake the quiche in the oven for 30 minutes at 190 °C.
- 9
Step 9
The zucchini and mushroom quiche is ready—enjoy your meal!