Tofu, Mushroom and Zucchini Quiche

The black pepper in this quiche gives it a slightly spicy flavour.
It is suitable for vegans as it has no animal products in it.

Preparation time: 20 minutes (including making the pastry)
Cooking time: 30 minutes

Recipe

Ingredients

Pastry

• 1 1/2 cups (200 grams / 6 ounces) wholemeal flour
• 75 ml (5 tablespoons / 2 1/2 fluid ounces) virgin cold pressed olive oil
• 60 ml (2 fluid ounces) water or milk
• pinch of sea salt

Filling

• 1 cup (75 grams) mushrooms
• 2 cups (250 grams) zucchinis
• 450g (1 pound) firm tofu
• 2 onions
• 2 cloves garlic
• 2 tablespoons tamari (if unavailable, soy sauce can be substituted, though it lacks the subtlety of tamari)
• 2 teaspoons chopped fresh basil
• 4 tablespoons chopped fresh parsley
• 1 tablespoon soy flour (or cornflour if soy is not available)
• 1/4 teaspoon sea salt and 1/4 teaspoon freshly-ground black pepper

Method

First make the pastry:

• Put the flour and salt into a bowl and add the oil, stirring it evenly through the mixture.

• Add the water and mix to a firm consistency.

• Cover the bowl and leave aside while preparing the filling. Your pastry will be better if you can prepare it several hours in advance of cooking.

• When the filling is ready, roll out the pastry and line a shallow non-stick pie dish with it.

Then make the filling:

• Preheat the oven to 175�C (350�F).

• Blend half of the tofu to a paste with the tamari and put into a bowl.

• Mash the other half of the tofu with a fork, and stir into the blended mixture.

• Slice the mushrooms and zucchinis, chop the onions and crush the garlic.

• Put the onions and garlic into a pan with a tablespoon of water and cook on high heat for 2 or 3 minutes, until soft.

• Add the onions and garlic to the tofu and tamari mixture and stir.

• Add the mushrooms and zucchinis and stir.

• Add the flour, basil, parsley, salt and pepper and mix well.

• Put the mixture into the lined pie dish, place in the oven and cook for 30 minutes.

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