Vegan Quiche With Mushrooms And Shallots And A Herb Crust Recipes

Steps:

• Preheat your oven to 350 degrees F. Start by preparing a cake tin by greasing with oil or Earth Balance type spread, dust with flour well.
• Combine all the crust ingredients in a large bowl. You'll likely need to add quite a bit extra flour to get a soft, kneadable dough. Roll it out on a floured surface to about 12" round. Drag the bottom of it through corn meal then position in the cake pan (I usually place the tin upside down on the dough, on a chopping board, and then flip the entire thing over). The dough is quite sturdy and elastic if you work with it right away.
• Fix your edges and then brush the crust lightly with oil. Poke a few holes in the bottom and then blind bake for 10 minutes. You'll want to protect the edges with some strips of parchment or foil, otherwise it will burn.
• Next start on the filling by sauteing the shallots, mushrooms and bell pepper in the olive oil over medium heat. Let them get nice and caramelized, but watch not to burn. Add in the cumin, red pepper flakes, parsley and lemon juice and set aside off the heat.
• Using a blender or food processor whiz together until smooth the silken tofu, arrowroot powder, S&P, soy milk and nutritional yeast, nuts and agave nectar. It should be a thick milky white mixture with no lumps. Fold into the sauteed veg and check seasoning. You may wish to add extra fresh parsley here. Fold in the grated vegan mozza the pour the entire mixture into the crust.
• Mix the topping ingredients of oil, vinegar and agave together and then pour over top, getting it as even as you can without mixing it inches Sprinkle with the last 2 tbsp of vegan mozza (or more if you like). You can also add a few lemon slices to the top before baking.
• Bake at 375 for 45 minutes or until top is brown and edges are firm. Keep those strips of parchment or foil handy and use again once the edges are browning up.
• If the centre still seems soft that's probably OK, it will firm up as it cools - you should let it cool for one hour.

Steps:

• For crust: Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.
• Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
• Preheat oven to 400°F Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.
• For filling:.
• Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
• Preheat oven to 350°F Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.
• Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.