Asparagus and Mushroom Quiche
A quiche of asparagus, mushrooms, olives and peppers in a tofu custard, on a crisp puff pastry base
INGREDIENTS
For the Tofu Custard:
- 300 g Tofu
- 150 g Soya cream
- 100 g Plant milk
- 1 tbsp Black salt (kala namak)
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Smoked paprika
- 1 tbsp Turmeric
- Salt, to taste
For the Base and the Rest of the Filling:
- 1 Pack of vegan puff pastry
- 250 g Asparagus
- 0.5 Pepper
- 300 g Chestnut mushrooms
- 0.5 tin Sliced black olives
- Garlic powder, to taste
- Onion powder, to taste
- Smoked paprika, to taste
- Salt, to taste
- Black pepper, to taste
INSTRUCTIONS
For the Tofu Custard:
- 1 Put the tofu, soya cream, plant milk, seasonings and salt in a tall beaker. Blend with a hand blender until smooth. Set aside.
For the Base and the Rest of the Filling:
- 1 In a frying pan, sauté the asparagus, pepper and mushrooms in a drizzle of olive oil. Add the seasonings and stir well until the vegetables are tender.
- 2 Line a tart tin with the puff pastry. Spread the sautéed vegetables and the black olives over it (mix some in and keep some for the top).
- 3 Pour the tofu custard over the vegetables, spreading it out well.
- 4 Bake at 250°C for about 15-20 minutes, until golden on top.
- 5 Leave to cool slightly before slicing.
