Mushroom and Red Pepper Quiche

SAMSUNG CSC

I love the smell of this baking in the oven. It is really delicious and equally good hot or cold.
This is only the second vegan quiche I have made and I was pleased with the progress I have made since the first one. Like last time, I used a packet mix for the pastry adding olive oil instead of margarine or butter. It works really well. I do not like vegan cheese much but it works well in this.

Serves 6
Preparation time 15-20 minutes cooking time 30 minutes

Ingredients
Enough vegan pastry to line a quiche dish
200ml of soya cream
A packet of firm tofu
125g of vegan cheddar cheese
5-6 chestnut mushrooms gently sauted
Half a red pepper roasted in the oven
A teaspoon of fresh thyme
Salt and pepper to taste

Line the dish with the pastry. Spoon over the mushrooms so they cover the base of the quiche. Add the cream, tofu and cheese to a blender and blend till smooth. Add the thyme. Season to taste. If it is too thick, you can let it down with a little soya milk. Pour the mixture over the mushrooms. Slice the roasted pepper into finger and use to decorate the top of the quiche. Cook the oven at 180 degrees until the pastry is golden round the edges and the filling has risen and firmed.

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