After you try this wonderful quiche, you will discover how difficult it is to decide which is tastier – the crust or the filling.
Because the crust, ladies and gentlemen, does not only play the role of a carrier for the filling on top – on the contrary – it takes an equal part in the plot: it’s crunchy and insanely delicious.
The dough is the same crust as the raspberry tart and chocolate chestnut tart with raspberry coating. Still, this recipe is seasoned with shiitake mushroom powder, which adds a deep taste and an intoxicating aroma; When you bake the crust, a wonderful smell spreads in the kitchen, which activates the salivary glands in anticipation.
For the filling, fry onions, leeks, garlic, and thyme, add a selection of mushrooms, season, and sauté until the mushrooms shrink and the liquid evaporates; Transfer to the pan and spread it over the baked dough.
Prepare Royal Sauce from oat milk, add olive oil, nutritional yeast, baking powder, and spices, pour over the mushroom mixture, and bake until set and browned.
Let it cool before serving, sprinkle with chopped chives, and serve with a fresh salad and wine (red or white)
You can accompany the quiche with vegan yogurt dressing, which you can make quickly – and you are set.
Enjoy, share, and let me know how it turned out 🍄🌰🌸😋❣
Chestnut Almond Crust
- 200 gram chestnuts, roasted and peeled
- 150 gram almond flour about 1.5 cups
- 4 Tablespoon potato starch
- 1 Tablespoon dried shitake mushroom* instructions – in the notes below
- ½ tsp salt
- pinch black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- chili flakes optional
- pinch ground mace optional
- 4 Tablespoon olive oil
- 3 Tablespoon water
- 2 Tablespoon olive oil
- 1 Leek – washed well, and chopped
- 1 onion, chopped
- 4 cloves minced garlic
- 1 tsp dried thyme
- salt, black pepper
- 200 gram champignon mushroom
- 170 gram oyster mushroom
- 100 gram king oyster mushroom
- 2 Tablespoon shitake mushroom powder see notes
- 3-4 Tablespoon chopped chives, vegan yogurt dressing
- Heat the oven to 180 degrees Celsius 356 Fahrenheit; Grease a 10-Inch Tart pan (26cm), bottom and sides.
Chestnut Almond Crust
- Mix all the dough ingredients, line a pan, and bake for 20-23 minutes, until it sets and the edges are golden. Let cool on a wire rack.
- Chop the king oyster mushrooms into small cubes of about half a cm (0.2 inches); Slice the champignon mushrooms, tear or cut the oyster mushrooms into 2-3 parts – chop the hard part of the mushroom.
- Heat the oil in a large pan or wok, add leek, onion, garlic, and thyme, and fry on medium-high heat for about five minutes, until the onion softens. Reduce to medium heat, add mushrooms and shitake powder, and sauté for about ten minutes until the mushrooms shrink and the liquid evaporates.
- Spread the filling over the baked dough.
- Put the dry ingredients in a medium bowl, add olive oil, and gradually add oat milk, constantly whisking until you get a smooth mixture without lumps. Taste and adjust seasoning if necessary. Pour the sauce over the Mushroom mixture, and tilt the pan slightly for even distribution.
- Put in the oven and bake for 45-55 minutes until the filling is set and nicely browned. Let cool for about fifteen minutes before serving to allow the quiche to set.
- Sprinkle some chopped chives and serve warm or at room temperature. Accompany with fresh vegetable salad.
- Dried shiitake mushroom powder has a fantastic taste and aroma. One or two tablespoons will do wonders for many dishes. Just grind dried shiitake mushrooms in a strong blender until you get a powder; store in an airtight container.
- You can quickly make vegan yogurt sauce to serve with the quiche: mix a cup of vegan yogurt with lemon juice to taste, and add a drop of apple cider vinegar, olive oil, minced garlic, chopped herbs (chives, mint, or dill), and season with salt and pepper, mix well, if If necessary – dilute with a bit of water and serve.