Recipe: Perfect Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free

Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free.

Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free You can have Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free using 15 ingredients and 10 steps. Here is how you cook it.

Ingredients of Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free

  1. Prepare of Pastry.
  2. You need 225 grams of gf plain flour.
  3. Prepare 100 grams of dairy free spread/butter.
  4. It’s 25 grams of grated cheese substitute such as cheesly brand.
  5. You need 1 pinch of cayenne pepper.
  6. You need 1 of some cold water.
  7. It’s of Filling.
  8. It’s 1 tbsp of olive oil.
  9. You need 1 large of finely chopped onion.
  10. It’s 200 grams of chopped mushrooms.
  11. You need 2 tbsp of egg replacer powder.
  12. You need 2 tsp of gf plain flour.
  13. Prepare 300 ml of coconut cream.
  14. It’s 4 tbsp of rice milk.
  15. Prepare 85 grams of grated vegan cheese substitute such as Cheesly brand.

Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free instructions

  1. Combine the pastry ingredients with enough water to make a dough and knead gently until smooth.
  2. Roll out and line a loose bottom 23cm tart tin, cover with cling film and refridgerate for 30 minutes.
  3. Preheat oven to gas 6 / 200C / 400F, remove cling film, line the pastry case with baking paper and baking beans and bake for 15 minutes.
  4. Remove beans and paper and bake for a further 10 minutes.
  5. Heat the oil in a pan and fry off the onion and mushrooms until tender.
  6. Discard fat and liquid and sprinkle into the pastry case with half of the cheese.
  7. Whisk together the egg substitute, flour, cream and milk and pour over, sprinkling the remaining cheese on top.
  8. Lower oven to gas 2 / 160C / 325°F and bake for 35-40 minutes or until filling is set and top is golden brown.
  9. Stand for 10 minutes before removing from tin.
  10. Serve hot or cold with boiled potato or salad. Change up the veg, I've used broccoli, leek, tomato, peppers, sweetcorn – whatever you like!.

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