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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys onion & mushroom quiche, gluten, dairy, egg & soy-free. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have vickys onion & mushroom quiche, gluten, dairy, egg & soy-free using 15 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free:

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

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Instructions to make Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free:

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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