Mushroom, spinach and smoked tofu quiche

It is not always necessary to add cream to quiches to make them creamy. Here I share with you a good example: the creamy sauce of this pie is made essentially with smoked tofu and oat milk. Another good news of this recipe is that it makes a very generous pie, so you can always freeze what's left to eat on days when you can't spend time cooking. :)

Ingredients for the dough:

175 gr of wheat flour

140 gr of rye flour

1 Tbsp of ground flaxseed

1/2 tsp of salt

125 ml of water

125 ml of olive oil

Ingredients for the filling:

2 Tbsp of extra virgin olive oil

1 onion

1 clove of garlic

300 gr Portobello mushrooms

2 tomatoes

350 gr of courgette

salt and black pepper to taste

1 tsp of parsley

1 tsp of coriander

1/2 tsp of sugar

170 gr of fresh spinach

2 Tbsp of coarsely chopped walnuts

12 cherry tomatoes to decorate

Ingredients for the sauce:

125 gr of smoked tofu

250 ml of oat milk

salt and black pepper to taste

1/2 tsp of lemon juice

1 tsp of sweet chili

Instructions for the dough:

- In a large bowl, place the flours, flaxseeds and salt. Mix the water and olive oil in another cup. Pour them liquids over the flours and mix everything very well, first with the help of a spoon and then knead well with your hands. Form a ball and place it in the refrigerator for 10 minutes.

- Remove the dough ball from the refrigerator. On a flat surface sprinkled with flour, roll out the dough with a rolling pin(also sprinkled with flour).

- Carefully transfer the dough to a pie tin lined with parchment paper. Trim excess dough around the edges and add it to the base of the pie. Prick the base of the pie with a fork and put it in a preheated oven at 180ºC (356ºF) for 10 minutes. Then remove the base of the pie from the oven, but do not unmold the quiche.

Filling instructions:

- In a non-stick pan, put the olive oil. When the oil is hot, add the chopped onion and garlic. Wash the tomatoes and mushrooms well. When the onion is translucent, add the tomatoes and mushrooms, cut into small cubes.

- Let it cook for a few minutes, until the water released by the mushrooms evaporates almost completely. After washing the courgette well, cut it into small cubes and add it to the pan. If necessary. add a tablespoon of olive oil or a bit of water, so that the vegetables do not get to the bottom of the pan.

- Season with salt, pepper, parsley, coriander and sugar and let it cook for another two minutes. Then add the washed spinach. Cook the filling a little more, until the spinach has shrunk. Finally, add the walnuts and mix everything very well.

Instructions for the sauce:

- Cut the smoked tofu into cubes and add them to a tall cup. Add the remaining ingredients to the cup and mash everything for a few minutes until you get a creamy sauce.

Final instructions:

- Add the sauce to the pan (with the heat off) containing the filling, mix everything very well and gently. Then, pour everything over the base of the quiche.

- Cut the chucha tomatoes in half and arrange them over the filling.

- Take it to a preheated oven at 180º (356ºF) for 30 minutes, or until the quiche is golden.

Enjoy! :)