Vegan Mushroom Quiche

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 5mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    329
based on 6 ratings

This tasty vegan quiche is easy to prepare and is full of flavour. Serve as a starter, side dish or main course.

recipe updated 6 Feb 2024

Ingredients

  • Vegan butter icon
    Vegan butter
    110 g
  • Onion icon
    Onion
    600 g
  • Garlic clove icon
    Garlic clove
    4
  • Chestnut mushrooms icon
    Chestnut mushrooms
    400 g
  • Fresh thyme icon
    Fresh thyme
    1 teaspoon
  • Fresh thyme icon
    Fresh thyme
    as needed
  • Wholemeal flour icon
    Wholemeal flour
    110 g
  • Plain flour icon
    Plain flour
    110 g
  • Salt icon
    Salt
    1 teaspoon
  • Water icon
    Water
    2 tablespoons
  • Gram flour icon
    Gram flour
    50 g
  • Unsweetened almond milk icon
    Unsweetened almond milk
    200 ml
  • Olive oil icon
    Olive oil
    4 tablespoons
  • White wine icon
    White wine
    50 ml
  • Soy sauce icon
    Soy sauce
    2 tablespoons
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Kenwood Chef
  • kCook icon Tart tin - round 23cm (9")
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Lightly floured surface
  • kCook icon Food processor attachment
  • kCook icon Jug
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Frying pan - large
  • kCook icon Colander
  • kCook icon Lightly floured surface

Step preview

  1. Attach K Beater
  2. Add wholemeal flour, plain flour, vegan butter and salt to the Kenwood Bowl
  3. Mix with splashguard fitted until crumbs form - 2 min, Speed 2
  4. Add water to the Kenwood Bowl gradually while machine is running
  5. Mix with splashguard fitted until mixture comes together - 30 sec, Speed Min
  6. Transfer pastry to lightly floured surface
  7. Shape into a circle
  8. Wrap with plastic wrap
  9. Refrigerate - 30 min
  10. Assemble the Food Processor attachment to the machine
  11. Fit the Knife blade to the machine
  12. Add gram flour, unsweetened almond milk and salt to the Food processor attachment
  13. Attach the lid and ensure it is locked into place
  14. Mix until combined
  15. Transfer mixture to jug
  16. Set aside - 30 min
  17. Retrieve and clean the Food Processor bowl
  18. Assemble the Food Processor attachment to the machine
  19. Fit the Thin slicing disc, attach the lid and ensure it is locked into place
  20. Slice onion and garlic clove into the Food processor attachment
  21. Transfer content of Food processor attachment to medium bowl then set aside
  22. Remove the Thin slicing disc, fit the Thick slicing disc
  23. Attach the lid and ensure it is locked into place
  24. Slice chestnut mushrooms into the Food processor attachment
  25. Transfer mushrooms to medium bowl then set aside
  26. Add olive oil to a clean frying pan
  27. Heat until hot - medium-high heat
  28. Transfer onion mixture to frying pan
  29. Sauté until softened - 8 min, medium-high heat
  30. Transfer mushrooms to frying pan
  31. Sauté until softened - 5 min, medium-high heat
  32. Add white wine, soy sauce, fresh thyme, salt and black pepper to the frying pan
  33. Cook until liquid has evaporated - high heat
  34. Remove from the heat and let cool slightly
  35. Drain content of frying pan into colander then set aside
  36. Retrieve the chilled dough from the fridge
  37. Transfer dough to lightly floured surface
  38. Roll out until 1/8" (5mm) thick
  39. Transfer pastry to tart tin
  40. Prick the bottom of the pastry all over with a fork
  41. Chill in freezer - 15 min
  42. Pre-heat oven - 200°C
  43. Remove the chilled pastry from the freezer
  44. Line with parchment paper
  45. Fill the pastry with baking beans
  46. Bake - 10 min, 200°C
  47. Remove from oven
  48. Remove the parchment paper and baking beans
  49. Return the pastry into the oven
  50. Bake until golden brown then reduce heat - 15 min, 200°C
  51. Remove from oven and let cool
  52. Transfer content of colander to tart tin
  53. Pour content of jug into pastry
  54. Use a fork to roughly combine the mixture
  55. Bake until just set - 20 min, 180°C
  56. Remove from oven and let cool
  57. Garnish with fresh thyme
  58. Serve
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