WHOLESOME MUSHROOM & BROCCOLI QUICHE

Serves: 3-4

Ingredients

For the crust

• 1 sweet potato (to make 250ml or 1 cup mash)
• 250ml (1 cup) oats, ground into fine flour
• 5ml (1 teaspoon) dried mixed herbs
• salt, to taste
• 15ml (1 tablespoon) coconut oil, melted, plus extra
  for frying

For the filling

• 2 onions, finely chopped
• 15ml (1 tablespoon) minced garlic
• 500ml (2 cups) mushrooms, sliced
• pinch of salt
• 250ml (1 cup) cherry tomatoes, cut into 3 slices,plus extra to garnish
• 250ml (1 cup) broccoli, chopped
• 15ml (1 tablespoon) chickpea flour
• 125-250ml (½ -1 cup) unsweetened plant milk
• 30ml (2 tablespoons) nutritional yeast flakes
• 400g firm tofu (do not use silken tofu)
• 15ml (1 tablespoon) lemon juice
• 2,5ml (½ teaspoon) kala namak (black salt)
• 2.5ml (½ teaspoon) garlic powder
• 2.5ml (½ teaspoon) onion powder
• 1.25ml (¼ teaspoon) turmeric
• 4-5 chives, to garnish

Method

1. Make the crust: Preheat the oven to 180 °C. Prepare a 27-cm tart pan for the quiche with
   non-stick cooking spray or line with baking paper.
2. Steam the sweet potato until it is very soft. Let it cool slightly and remove the skin. Place in a food processor or blender and process until smooth, or mash with a fork or potato masher.
3. Place the oat flour in a mixing bowl. Add the sweet potato mash along with the mixed herbs, salt and coconut oil. Use your hands to work the flour into the sweet potato. Continue to knead until all the flour is incorporated and you have a smooth dough.
4. Roll out the dough thinly to fit the tart pan. Place it in the tart pan, press down gently and groove the edges with a fork. Bake for 15 minutes. Remove from the oven and set aside.
5. Make the filling: heat a bit of coconut oil in a pan over medium heat. Add the onions and fry till translucent. Add the garlic, mushrooms and salt and mix through. Add the cherry tomatoes to the pan and fry for 5-7 minutes.
6. Add the broccoli to the pan and fry for another 3 minutes until the broccoli softens slightly and becomes bright green. Remove the pan from the heat.
7. Mix the chickpea flour with the plant milk and pour into the jug of a blender or food processor, along with the nutritional yeast and other remaining ingredients. Blend to a very smooth batter, scraping down the sides of the jug from time to time.
8. Pour the batter into the pan of fried vegetables and stir through. Pour the filling into the pre-baked crust in the quiche dish. Place a few cherry tomato slices on top.
9. Bake at 180 °C for 45-50 minutes until the top is beautifully browned and the filling doesn’t jiggle when you shake the dish. Garnish with chives, cut into slices and serve with salad.