Quiche with mushrooms and spinach
4 servings
90 minutes
The recipe is taken from the book "About tasty vegan food". The vegan version of quiche is not too high in calories, so even if you eat it often, it will not affect your waistline. In addition, this version has a lot of tofu, which means easily digestible protein.
1
Mix flour, vegetable oil, ice water, and a pinch of salt. It should form a firm dough. Place it in a tart pan, spreading the dough across the bottom and sides. Top with a sheet of parchment paper and add raw rice or beans. This is to prevent the dough from rising during baking.
- Whole grain (wholemeal) flour: 300 g
- Vegetable oil: 120 ml
- Water: 120 ml
- Salt: to taste
2
Place the dough in an oven preheated to 180 degrees for 30 minutes.
3
While the dough is preparing, make the filling. Place spinach in a pan with a little water. When it is completely thawed, add tofu, mix and cook without a lid to evaporate as much liquid as possible. Season the filling to taste.
- Frozen spinach: 100 g
- Soft (silken) tofu: 300 g
- Salt: to taste
4
Slice the small champignons into thin slices.
- Button mushrooms: 70 g
5
Remove the dough from the oven, take off the rice paper, and place the filling inside. Sink in slices of mushrooms. Bake for another 20-30 minutes at 180 degrees until the mushrooms are browned.