Vegan Spinach Quiche

Name: Vegan Spinach Quiche
Ingredients: pastry; 8 ounces wholemeal flour; 1 pinch salt; 4 ounces vegan margarine very cold; 2 tablespoons cold water; 1 pound fresh spinach washed and shredded; 2 tablespoons vegetable oil; 1 onion large, chopped; 4 ounces mushrooms sliced; 12 ounces tofu pressed to remove excess water; 1/2 tablespoon dried dill or to taste; fresh parsley; seasoning to taste; 2 tablespoons sunflower seeds

14 ingredients

7 steps

Ingredients

pastry
8 ounces wholemeal flour
1 pinch salt
4 ounces vegan margarine very cold
2 tablespoons cold water
1 pound fresh spinach washed and shredded
2 tablespoons vegetable oil
1 onion large, chopped
4 ounces mushrooms sliced
12 ounces tofu pressed to remove excess water
1/2 tablespoon dried dill or to taste
fresh parsley
seasoning to taste
2 tablespoons sunflower seeds

Directions

1

Pre-heat oven to 190C/375F/gas mark 5.
2

Start with the pastry: sift together flour and salt. Use finger tips to rub in the margarine until the mixture resembles breadcrumbs. Add just enough cold water to bind it to a dough, then wrap in cling film and leave in the fridge for 30 minutes.
3

Meanwhile, cook the spinach gently in a saucepan in a minimum of water, or preferably steam it, until just soft.
4

Heat the oil and fry the onion until it begins to soften, then add the mushrooms and cook for a few minutes more.
5

Either mash the tofu, or blend it to make a thick puree. Add dill, plenty of finely chopped parsley and seasoning. Stir in the mushroom mixture and spinach.
6

On a floured board roll out the pastry, then use it to line a medium-sized flan dish (or ring standing on a baking sheet). Pour in the tofu, spinach and mushroom mixture, smooth the top and sprinkle with seeds.
7

Bake for about half an hour, or until the pastry is crisp. Serve hot.