Mushroom, Courgette and Broccoli Quiche
This can be made with any filling you choose, such as smoked salmon or leek
approx. 10oz shortcrust pastry
4oz plain soya cream cheese
5 fl oz soya milk
2 eggs
1 tablespoon Dijon mustard
small amount grated nutmeg
salt and pepper
Filling:
mushrooms
1 clove garlic
a little olive oil
½ a courgette
few pieces broccoli
1 tomato
Grease a 25cm flan tin. Roll out the pastry and line the tin with it. Cover this with a layer of greaseproof paper, lightly greased on the bottom. Fill with baking beans if you have them, otherwise put something in that will not burn, like a few biscuits, to weigh the paper down. Cook at 180°C for 15 minutes, then remove paper and beans and cook for another 5 minutes. Allow to cool down a little before you continue.
Next, prepare the filling. Slice the mushrooms and courgette, and chop the garlic. Fry them together in the oil until nicely cooked. Cook the broccoli in boiling water for about 7 minutes, then drain and cut into small slices. Slice the tomato.
Slowly add the soya milk to the soya cream cheese and mix until smooth. Beat the eggs and add them to the mixture. Then add the mustard, nutmeg, salt and pepper.
Arrange the filling in the pastry base, making sure that nothing sticks out above the top of the pastry. Pour over the egg mixture, making sure that all the filling is covered. Bake at 180°C for 30 minutes until the egg mixture is set and golden brown on the top.
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