From the French Cuisine: puff pastry crust, sauteed leek and mushroom, cream sauce with vegan cheese flakes, and chopped chives. Serve with fresh vegetables and wine, and rejoice!
3-4Tablespoonchopped chives or spring onionby taste
4Tablespoonvegan grated parmesan or goudaboth, or any other grateable vegan cheese
Instructions
Preheat oven to 180 degrees Celsius 356 Fahrenheit
Crust
Open the dough and fold it in half, removing the plastic sheet. Line the pan with the folded puff pastry - base and sides. Stab with a fork - you may have excess dough left over.
Cover the base and sides with baking paper, and fill the pan with baking weights (or dry white beans / coarse salt (so that the dough does not swell).
Bake for about 15 minutes until slightly golden and almost ready; remove from the oven and set aside.
Leek and Mushroom
Melt the butter in a large skillet or wok, add the leek, garlic, and thyme, and sauté while stirring for about five minutes. Add the mushroom and mushroom powder, and sauté for another five minutes.
Spread the filling over the baked dough.
Cream Sauce
In a medium bowl, whisk the sauce ingredients well until the mixture is smooth without lumps. Taste and adjust seasoning if necessary. Pour the sauce over the leek and mushroom in the pan and tilt the pan slightly to spread evenly.
Topping
Sprinkle over the grated cheese and the chopped chives.
Place in the oven and bake for 40-50 minutes until golden brown and set. If it browns too quickly, then cover the quiche with aluminium foil.
Serve warm or lukewarm with a fresh vegetable salad.
Notes
Dried shiitake mushroom powder has a delicious taste and aroma. One or two tablespoons will miraculously upgrade many dishes. Just place dried shitake in the blender and process to a powder. Store in an airtight container.