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Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 1 minutes
Serving : 8
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Prepare the ingredients before making Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free for your family or friends.

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

  • Pastry
  • 225 grams gf plain flour
  • 100 grams dairy free spread/butter
  • 25 grams grated cheese substitute such as cheesly brand
  • 1 pinch cayenne pepper
  • 1 some cold water
  • Filling
  • 1 tbsp olive oil
  • 1 large finely chopped onion
  • 200 grams chopped mushrooms
  • 2 tbsp egg replacer powder
  • 2 tsp gf plain flour
  • 300 ml coconut cream
  • 4 tbsp rice milk
  • 85 grams grated vegan cheese substitute such as Cheesly brand

How to Make Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Combine the pastry ingredients with enough water to make a dough and knead gently until smooth
  • Step 2
  • Roll out and line a loose bottom 23cm tart tin, cover with cling film and refridgerate for 30 minutes
  • Step 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
  • Step 4
  • Remove beans and paper and bake for a further 10 minutes
  • Step 5
  • Heat the oil in a pan and fry off the onion and mushrooms until tender
  • Step 6
  • Discard fat and liquid and sprinkle into the pastry case with half of the cheese
  • Step 7
  • Whisk together the egg substitute, flour, cream and milk and pour over, sprinkling the remaining cheese on top
  • Step 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
  • Step 9
  • Stand for 10 minutes before removing from tin
  • Step 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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