Zucchini and mushroom quiche
served with a salad of tomato, carrot and lettuce
This recipe calls on making your homemade seed dough and fill it with a cream of tofu, mushrooms, leek and zucchini.
You can do it!
tree nut, wheat, soya, gluten, sesame
Mix of seeds
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
For the quiche dough: mix the flour, the mix of seeds, 70ml of water and 70ml of olive oil in a bowl until the flour is nicely integrated. Optionally add salt to taste. It's better not to knead the dough, but to crush it with the palm of your hands to unify everything. Let the dough rest for about 5 minutes.
Wash the vegetables. Chop the leek and garlic. Cut the mushroom into slices. Cut the zucchini into quarters lengthwise and then into cubes of 1cm. Heat 3 tablespoons of oil in a pan and sauté all the vegetables for 3 minutes. Optionally season and set aside.
Cut the tofu into cubes and place it in a mixing jar with the nutritional yeast and almond milk. Blend it to a a smooth paste. Add it to the sautéed vegetables, add the juice of half a lemon and mix it together.
Take the dough and place in in the centre of a cake mould. Stretch it with your fingertips until it covers all the edges of the mould. Prick the entire dough with a fork. Bake the dough without filling for 10 minutes in the oven. When removing it from the oven, the dough might be inflated, but you can easily puncture it with a fork to let the air out.
Add the filling and put it back in the oven for 12 minutes until the dough starts to turn brown.