Make this quiche at least 4 hours in advance. This is due to the long cooling time. The cooling time is essential for the springy consistency of quiche.
**All of the measurements are approximate due to my 'throw-it-in-and-see' approach to cooking. So if something seems too much or too little, then alter it to what YOU think is best**
The ingredient list is malfunctioning. So you need:
*1 Block Tofu - only use 3/4
*5 mushrooms, diced
*1 mushroom, sliced
*1/2 red onion, diced
*2 tbsp soy milk (add more if needed)
*250g Shortcrust Pastry (approx)
*Salt & Pepper, to taste
*1tsp Curry Powder
*Flour for rolling pastry
Preheat oven to 180Â°c
Roll out pastry on floured surface and line chosen dish.
Make it quite thick to mimic thick crust of quiches.
Cover with cling-film and chill in fridge while you prepare filling.
**DO NOT TRIM EDGES OF PASTRY YET**
(I used the lid of a casserole dish as I don't have a flan tin or anything)
While oil is heating, dice onion and 5 mushrooms.
Cook until soft and starting to brown.
Add peas and spinach to pan and cook for 5 minutes.
**I use frozen peas and spinach, so the recipe may alter a little with fresh spinach**
While the vegetables are cooking- drain the tofu and pat dry with paper towels.
Dice and place in blender with soy milk, curry powder and salt & pepper.
Blend until smooth.
When vegetables are cooked- add 4/5 of the vegetables to the tofu in the blender.
Pulse a few times until fully combined. You may have to manually mix together while in blender, then pulse again.
Spoon mixture into a mixing bowl and add the rest of the fried vegetables.
Combine and add salt, pepper and curry powder to taste.
Remove pastry-lined dish from fridge and add filling until level with the pastry.
Now trim edges of pastry so tidy.
Slice 1 mushroom thinly and press slices into top of quiche for decoration.
Place quiche into preheated oven for 45-60 minutes.
Take out and leave to cool for 90 mins then cover and chill in fridge for at least 2 hours.