Leek, Mushroom and Blue 'Cheese' Quiche

Name: Leek, Mushroom and Blue 'Cheese' Quiche
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; 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

www.veganrecipeclub.org.uk

One of the Viva! staff described this as the best quiche they'd ever had and another said 'absolutely banging!' Either way, it's gone down pretty well and we hope you...

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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
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