Vegan Mushroom & Spinach Quiche With SOFIT

Instructions

Crust:

• Pre-heat the oven to 200 C.
• In a mixing bowl, stir the flour and salt till combined.
• Make a well in the centre of the dry ingredients and pout in the olive oil and Sofit Soy Milk.
• Mix gently to combine, do no overwork the dough. Use your hands to pat the dough into a loose-bottomed tart tin so it covers the bottom, pushing it up along the sides to cover the edges. The dough should be about 1/8 inch thick.
• Trim and discard the excess dough (or save it to make another tart later!)
• Poke the bottom of the pan with the tines of a fork to create small holes – this keeps your dough from cracking!
• Blind bake the tart crust for 40 mins (Placing raw rajma or chana in the centre to prevent the dough from puffing up.)
• Remove from the oven, take out the beans.  

Filling:

• In a saucepan on medium heat, pour in the olive oil.
• Add the chopped garlic and sauté till soft.
• Add the flour and combine well to make a roux.
• Pour in the Sofit Soy Milk and mix till smooth.
• Add the mushrooms, chopped spinach and half the quantity of sun-dried tomatoes and sauté.
• Add the cashew paste and stir.
• Add the cornstarch slurry and allow the mixture to thicken on a low flame.
• Remove from heat, add salt and pepper to taste.

To Assemble The Quiche:

• Pour the quiche filling into the quiche crust and spread evenly.
• Garnish with the chopped chives and chopped sun-dried tomatoes.
• Place the quiche back in the oven and bake for another 10 minutes at 200 C.
• Let the quiche cool, unmould and serve!   

It is 100% vegan and lactose-free made using Sofit Soy Milk, which is fortified with Protein, Omega-3, Fibre. Sofit Soya Milk is also cholesterol free and has no added preservatives, meaning guilt-free indulgence that your body would love you for!

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