Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free.
You can have Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free using 15 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free
- It's of Pastry.
- You need 225 grams of gf plain flour.
- It's 100 grams of dairy free spread/butter.
- You need 25 grams of grated cheese substitute such as cheesly brand.
- Prepare 1 pinch of cayenne pepper.
- Prepare 1 of some cold water.
- You need of Filling.
- It's 1 tbsp of olive oil.
- Prepare 1 large of finely chopped onion.
- You need 200 grams of chopped mushrooms.
- You need 2 tbsp of egg replacer powder.
- You need 2 tsp of gf plain flour.
- It's 300 ml of coconut cream.
- It's 4 tbsp of rice milk.
- Prepare 85 grams of grated vegan cheese substitute such as Cheesly brand.
Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free step by step
- Combine the pastry ingredients with enough water to make a dough and knead gently until smooth.
- Roll out and line a loose bottom 23cm tart tin, cover with cling film and refridgerate for 30 minutes.
- Preheat oven to gas 6 / 200C / 400F, remove cling film, line the pastry case with baking paper and baking beans and bake for 15 minutes.
- Remove beans and paper and bake for a further 10 minutes.
- Heat the oil in a pan and fry off the onion and mushrooms until tender.
- Discard fat and liquid and sprinkle into the pastry case with half of the cheese.
- Whisk together the egg substitute, flour, cream and milk and pour over, sprinkling the remaining cheese on top.
- Lower oven to gas 2 / 160C / 325°F and bake for 35-40 minutes or until filling is set and top is golden brown.
- Stand for 10 minutes before removing from tin.
- Serve hot or cold with boiled potato or salad. Change up the veg, I've used broccoli, leek, tomato, peppers, sweetcorn - whatever you like!.