This one is great for the holidays, Christmas or to serve to your family and friends anytime of year. Making your own crust from scratch is so easy and I only use 3 ingredients for me. It's delicious and a great take on a classic recipe. To make this I use a local cheese brand called Sprout and Kernel, it's a cashew cheese and is super creamy so if you're wondering how to recreate this with what's available to you, go for a vegan cheese that's creamy.
RECIPE:
For the crust:
1 cup plain flour 100g vegan butter or margarine 1/2 tsp salt
3 tbsp cold water
For the filling:
1 pack Sprout & Kernel cheese in Herb
1/2 cup mushrooms, diced 1 cup cherry tomatoes, halved 1 small brown onion
2 cloves garlic
100g baby spinach
1 tsp salt and pepper
1/2 cup soy milk
1 tsp dried oregano and basil
Combine margarine, flour, salt and water. Mix with hands to form a soft dough. Wrap in cling wrap and refrigerate for 30mins to 1 hour or you can prepare overnight.
Preheat oven to 175 and on a floured surface roll out the dough into a thin large round shape big enough to cover your quiche pan. Gently roll back over rolling pin and then over the top of the quiche pan. Spray the pan with oil so it doesn’t stick. Press the edges in and cut off any excess crust. Bake for 20 mins.
While it’s baking heat the oil in a pan and cook the garlic & onion for 1-2 mins, then add the mushroom and cherry tomato, cooking for a further couple of mins. Add the spinach, salt & pepper and cook until wilted. Remove from heat.
In a small bowl soften the sprout and kernel with a fork and mix together with the milk and dried herbs until very creamy.
Squeeze any excess water out of the spinach mix. Remove the quiche pan from the oven and pour the spinach tomato mix inside. Spread it out evenly. Pour the cheese mix on top. Bake for a further 25 to 30 mins at the same heat. Remove and let it rest for 5-10 mins before transferring to a serving dish. Serve warm.
Store any leftovers in the fridge. If you have any leftover crust dough, roll into a ball and wrap in cling wrap. Store it in the fridge for 3 to 4 days (or in the freezer for longer) I use this mixture in sweet tarts too, I find it works really nicely and has a nice sweet and salty flavour.