Eggplant and Mushroom Quiche

Ingredients

• 1 cup all-purpose flour
• 75 grams dairy-free butter, cubed
• pinch of salt
• 1/4 cup cold water
• 1 medium eggplant, cubed
• 2 cups sliced mushrooms
• 1/2 cup dairy-free cheese (optional)
• 100 grams tofu
• 1 teaspoon all-purpose flour
• 1/2 cup dairy-free cream cheese
• 1/2 cup oat milk
• 1 tablespoon dairy-free melted butter
• salt and pepper, to taste
• fresh basil, for garnishing

Method

1. Place flour into a bowl with pinch of salt. Add butter and rub into flour until the mixture resembles fine breadcrumbs. Add water and process until mixture comes together and pastry starts to form. Knead gently for about 5 minutes or until smooth.
2. Preheat oven to 200°C. On a lightly floured work surface roll out pastry until large enough to line a 23 cm tart tin with removable base. Line tin with pastry and trim the edges if needed. Line the pastry with baking paper and fill with uncooked rice for the weight. Bake for 10 minutes. Remove from the oven, do not turn the heat off.
3. On a frying pan heat oil and cook eggplant with mushrooms for 10 minutes over medium heat. Spread over pastry base with cheese, if using. In a bowl whisk together tofu, flour, cream-cheese and milk, stir in melted butter. Season to taste.
4. Lower the oven temperature to 180°C. Pour filling over eggplant and mushrooms and bake for 20–25 minutes or until the filling is set and the top is golden brown. Cut into slices and garnish with basil leaves. Enjoy!