Leek, mushroom and tofu quiche
Plain wholemeal flour
1 cup(s), (160g)
½ tsp, mixed variety
1 whole, thinly sliced
2 clove(s), crushed
400 g, mixed variety, large ones sliced
300 g, firm variety, drained
2 tbs, savoury variety, flakes
¼ cup(s), (65g)
2 x 3 second spray(s)
- Preheat oven to 200°C. Lightly spray a 23cm-round fluted tart tin (with removable base) with oil. Process flour, mixed herbs and ¼ teaspoon salt in a food processor until combined. Add oil and process until just combined. With motor running, add lemon juice and ¼ cup (60ml) chilled water until pastry just forms a ball.
- Place pastry between 2 sheets of baking paper and roll out until large enough to line prepared tart tin. Refrigerate for 10 minutes. Cover pastry base with baking paper and fill with rice, dried beans or baking weights. Bake for 10 minutes. Remove weights and paper. Bake for a further 10 minutes or until pastry is golden and cooked. Set aside to cool.
- Meanwhile, lightly spray a non-stick frying pan with oil and heat over medium-high heat. Cook leek and garlic, stirring, for 5 minutes. Add mushrooms and cook, for 5-7 minutes or until softened.
- Meanwhile, process tofu, yeast and hummus in clean food processor until smooth. Season with salt and pepper. Combine mushroom and leek mixture with tofu mixture and spread over pastry. Bake for 30 minutes or until firm. Cool for 5 minutes before serving.