Vegan mushroom and truffle quiche
5.0
(1)
Earthy, rich and deeply savoury, this quiche leans into the full spectrum of umami. A medley of mushrooms – whatever is freshest or most fragrant in the market – are sautéed until golden, then tossed with truffle paste for added depth. If you’re feeling generous, a few shavings of truffle on top take it one quiet step further.
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Recipe information
Yield
Makes 1 x 23 cm (9 in) quiche or 5 x 10 cm (4 in) individual quiches
Ingredients
Preparation
Step 1
Clean and slice the mushrooms into roughly 1 cm (½ in) thick slices. Finely chop the garlic.
Step 2
Heat the oil in a large frying pan over a medium heat. Add the garlic and sauté for 1–2 minutes until fragrant – make sure to stir so it doesn’t burn. Add the mushrooms and cook for 5–7 minutes until they release their moisture and start to brown.
Step 3
Stir in the thyme, salt and pepper. Cook for a further 2 minutes.
Step 4
Remove the pan from the heat and stir in the truffle paste. Set the mushroom mixture aside to cool slightly.
Step 5
Preheat the oven to 160°C fan (350°F).
Step 6
Pour the custard into the tart case (shell) to fill it two-thirds full. Add the roasted mushrooms, then top with spoonfuls of custard to fill the tart.
Step 7
Bake in the oven for 20–25 minutes (12–15 minutes for individual quiches), or until the custard is just set if you wobble the tart case. Another way to test it is with a gentle and quick prod of the custard – it should feel just set and not liquid underneath.
Step 8
Remove from the oven and leave to cool in the tin for 30 minutes before slicing. This resting time helps the filling firm up and makes for cleaner slices.
Step 9
The quiche will keep well in the refrigerator for up to 3 days. Reheat in the oven at 160°C fan (350°F) for 10–15 minutes, or until warmed through. It can also be frozen in individual slices – reheat from frozen at the same temperature for 20–25 minutes.
