Quiche With Zucchini And Mushrooms - A Step By Step Recipe With A Photo
Table of contents:
Video: Quiche With Zucchini And Mushrooms - A Step By Step Recipe With A Photo
2023 Author: Kimberly Farrell | [email protected]. Last modified: 2023-05-24 11:15
I share a proven recipe for an open quiche pie stuffed with mushrooms and zucchini. The pie turns out to be not only vegetable, but also completely vegetable in ingredients.
More details on how to cook a quiche with zucchini and mushrooms, I will describe below. Any mushrooms can be used, for example, oyster mushrooms, champignons. Zucchini is better to take zucchini varieties, it keeps its shape better and is not so watery. When roasting vegetables, you can add thyme and rosemary if you like. For filling it is better to take soft tofu, you can even use silk. Pastries are perfect for lean menus and vegan meals. Such a quiche turns out to be hearty and tasty, but at the same time it does not cause a feeling of heaviness.
Purpose: For dinner
Main ingredient: Vegetables / Zucchini / Mushrooms
Dish: Baking / Kish
Cuisine geography: French / European
Diet: Lenten dishes / Vegan dishes
- Wheat flour - 100 grams
- Whole wheat flour - 100 Grams
- Water - 75 Grams (ice cold)
- Vegetable oil - 75 Grams
- Salt - To taste
- Champignons - 150-200 Grams
- Zucchini - 150-200 Grams
- Tofu - 250 Grams
- Lean mayonnaise - 2-3 tbsp. spoons
- Nutritional yeast - 1-2 tbsp spoons
- Ground black pepper - To taste
- Vegan cheese - 50-80 Gram
How to cook "Quiche with zucchini and mushrooms"
Prepare all ingredients. For the dough, beat ice water with vegetable oil and a pinch of salt until a white emulsion is made. Combine water with two types of flour. Knead to a homogeneous dough. At this stage, you can add another 1-2 tablespoons. water if required. Roll out the dough and place in a baking dish. Form the sides, prick the bottom with a fork. Bake the cake in the oven for 10 minutes at 200 degrees. Cut the zucchini into small cubes, cut the mushrooms into plates. Fry them in a little oil in a skillet until all the liquid has evaporated and they are browned. Season with salt and pepper to taste. To pour, grind the tofu and lean mayonnaise with the nutritional yeast, salt to taste with a blender. Then gradually start pouring in water until the consistency resembles thick sour cream. Water can go to about 160-200 ml.