Ideal for parties and picnics, for lunchboxes, or simply to eat at home for an al fresco lunch, my vegan mushroom and leek quiche is so deliciously creamy, you’ll have a hard time telling it apart from its egg-based counterpart!
Place the flour and salt into a large mixing bowl, and add the margarine.
Rub the margarine into the flour until you have something that resembles breadcrumbs. Don't worry if there are any larger lumps, it will all even out in the baking.
Add the water, and use your hands to mix together to form a dough.
Tear off two sheets of parchment, large enough to fit the quiche dish with a bit of overlap. Form the dough into a ball, flatten, and place onto one sheet of parchment. Cover the dough with the other sheet.
Roll out the dough until it will fit the quiche dish, then slide the whole lot - parchment and dough - into the dish. Keeping the top piece of parchment intact, gently smooth the dough over the bottom of the dish, and into the flutes (the wibbly wobbly side of the dish!). Roll the pin across the top of the dish, then carefully peel back the parchment, and remove the excess pastry. Replace the parchment, and trim away any flappy bits around the edge.
Bake the pastry case toward the top of the oven for 15 minutes. It doesn't need to be fully cooked - just enough to stop the bottom going soggy. Once it's baked, remove from the oven, discard the top piece of parchment, and set aside to cool slightly. (Leave the oven on, as you'll need it again very soon.)
Cook the veggies
While the pastry case is baking, heat the oil in a large skillet or wok, and sauté the leeks over a medium-high heat for 5 mins, until they begin to turn translucent.
Add the sliced mushrooms and garlic, and continue to sauté for another 15 mins, until lightly browned and starting to caramelise. Set aside some of the mushrooms to use on top of the quiche.
Steam the leeks
While the veggies are sautéing, steam the baby leeks for 5 mins over a pan of boiling water. As soon as they have softened, remove from the steamer, and set aside.
Make the vegan egg
Blitz all of the 'egg' ingredients in a blender for 15 seconds or so, until you have a smooth batter. (I use my VAC2 on its highest setting for this.)
Reduce the heat under the veggies, and pour in roughly a third of the batter. Set the rest aside for now.
Stirring continually, cook the veggie and batter mix for a few minutes until the filling is thick.
Pour the rest of the batter into a saucepan over a medium low heat. Whisk occasionally to prevent any lumps forming. After a few minutes, the mixture will start to thicken - keep whisking until the whisk leaves thick trails on top. Remove from the heat, and set aside for a couple of minutes.
Put the quiche together
Tip the filling into the pastry case, and smooth so it's level.
Pour the rest of the batter over the top, again, smoothing to create a level surface. Decorate with the slices of fried mushrooms and the steamed baby leeks.
Sprinkle the olive oil over the top, then bake on the same shelf as before for 25 mins, until the top has started to turn golden.
Store wrapped or in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months.
Please note that the only commercial gluten-free flour blends I've used are Dove's Farm and Free From Fairy, which can be used as direct substitutes for wheat flour (i.e. 1:1), so I cannot guarantee that other blends will yield the same results.~~~
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