Soy Free Vegan Quiche
7 ounces wholemeal flour
3 1/2 ounces vegan margarine
6 Tablespoons water
Place the flour into a bowl and add the margarine. Rub the margarine into the flour until it resembles fine breadcrumbs. Add the water and gather together to form a dough. If the dough is too sticky just add some more flour until it all comes together nicely.Roll out and use to line a 9 inch round pie plate.
Filling1 Tablespoon Olive Oil1 medium onion, chopped2 cloves garlic, minced1 leek, trimmed, sliced and washed1/2 cup diced mushrooms1/2 cup diced red pepperhandful spinach1/2 cup vegetable broth (or water)1 Tablespoon fresh thyme8 scrapes nutmeg1 teaspoon black pepper3 cups mashed potatoes (made with salt and vegan margarine)2 Tablespoons nutritional yeast2 teaspoons black salt1/4 teaspoon turmericGood pinch of saffron threads, steeped in 1 tablespoon warm water
MethodHeat oven to 200º, 400F.Heat olive oil in a saucepan, add onion, garlic, leeks, peppers and mushrooms and cook on medium for 8-9 minutes stirring regularly. Add the spinach and half cup of vegetable broth (or water).Stir well then add the thyme, nutmeg and black pepper. Cook through for another 5 minutes then take off the heat. In another pan reheat the mashed potato if you need to. Add the nutritional yeast, black salt, turmeric and saffron (water and threads) and give everything a really good stir.Add the vegetables to the mashed potato and stir really really well.Place the filling inside the pastry case and smooth the top down with a spautula. If you want to decorate the top go ahead, I use thinly sliced tomato for mine.Bake for 30 minutes.Eat hot or cold.