No butter, no eggs, no issue: vegan mushroom, spinach and shallot quiche from scratch – recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First, make the pastry. In a food processor fitted with a metal blade, pulse the flour and salt several times to combine. Add half of the shortening cubes, pulse five or six times, and process for seconds. Add remaining shortening and pulse until the shortening resembles small, pea-sized pieces. (If you don’t have a food processor, you can use a pastry blender tool to combine the flour, salt and shortening.)

Step 2

Transfer the flour mixture to a large bowl. Pour a few tablespoons of iced water over the flour mix, and quickly toss with a large kitchen fork to combine. Continue adding the water and tossing until the mixture just comes together and then use the heel of your hand to press the dough against the sides of the bowl to form a moist, cohesive ball.

Step 3

Separate the dough into two equal pieces, wrap in cling wrap and use your hands to flatten each piece into a 12-centimetre disc.

Step 4

Chill the dough for 30 minutes.

Step 5

Once made, roll out pie pastry to a 28cm circle and transfer to a deep 23cm pie dish or tin. (The rest of the pastry can be saved, and works equally well for both sweet and savoury recipes.) Fold the edges of dough inwards and crimp using your thumb and two fingers to pinch the dough all around. Refrigerate until ready to fill.

Step 6

For the filling, preheat the oven to 180C.

Step 7

Heat two tablespoons of the extra virgin olive oil in a large frying pan over a medium heat. Add the shallots and cook, stirring once, for four minutes or until they begin to brown.

Step 8

Add the button mushrooms and cook, stirring frequently, for about five minutes or until the mushrooms are golden.

Step 9

Add the spinach, half a teaspoon of salt and the pepper, and stir until wilted. Set aside.

Step 10

In a medium saucepan over a medium heat, bring the water and vegetable stock to the boil. Meanwhile, in a small bowl, whisk together the chickpea flour, nutritional yeast, turmeric and sweet paprika.

Step 11

Add the remaining extra virgin olive oil to the boiling stock mixture and pour in the chickpea flour a little at a time, whisking vigorously to eliminate any lumps. Continue whisking for two minutes, or until the mixture thickens, and whisk in the remaining salt along with the butter and chives. Next, stir in the mushroom mixture.

Step 12

Pour this mixture into the prepared pastry case and bake for 40 minutes or until the filling is set. Cool for 20 minutes before slicing. Serve warm or cold.