Leek, Mushroom and Blue 'Cheese' Quiche - Vegan Recipe Club

Ingredients

• Pastry For a quick version, use a 500g block of ready-to-roll shortcrust pastry. See this recipe for gluten free pastry option.
• 250g/1½ cups plus 1 tbsp plain flour (you can use half plain, half wholemeal flour for a healthier version)
• ½ tsp salt
• 115g/4 oz butter, chilled and cut into pieces
• 1 tbsp ground flaxseed mixed in a bowl with 3 tbsp water and set aside for 5 minutes
• Vegetables
• 2 medium leeks, trimmed and thinly sliced
• 300g/10.5 oz mushrooms, sliced (around 0.5cm thick)
• Pinch of salt and pepper
• 3 cloves garlic, finely chopped
• 1 tbsp fresh parsley, finely chopped or use dried parsley
• Filling
• 400g/1¾ cups firm tofu
• 225g/1 cup vegan cream cheese
• 125ml/½ cup unsweetened plant milk
• 3 tbsp nutritional yeast
• ½ tsp turmeric
• 1 tbsp lemon juice
• 2 tsp syrup (eg agave or maple etc)
• 1 tbsp Dijon mustard
• 1½ salt (ideally black salt/Kala Namak as this has an eggy taste but any salt is fine)
• ¼ tsp black salt
• Cheese layer
• 150g vegan cheddar cheese, grated (optional)
• Tip: for a crispier result, try blind baking your pastry first