Vickys Onion & Mushroom Quiche, Gluten, Dairy, Egg & Soy-Free

• 225 grams gf plain flour
• 100 grams dairy free spread/butter
• 25 grams grated cheese substitute such as cheesly brand
• 1 pinch cayenne pepper
• 1 some cold water
• 1 tbsp olive oil
• 1 large finely chopped onion
• 200 grams chopped mushrooms
• 2 tbsp egg replacer powder
• 2 tsp gf plain flour
• 300 ml coconut cream
• 4 tbsp rice milk
• 85 grams grated vegan cheese substitute such as Cheesly brand

1. Combine the pastry ingredients with enough water to make a dough and knead gently until smooth
2. Roll out and line a loose bottom 23cm tart tin, cover with cling film and refridgerate for 30 minutes
3. Preheat oven to gas 6 / 200C / 400F, remove cling film, line the pastry case with baking paper and baking beans and bake for 15 minutes
4. Remove beans and paper and bake for a further 10 minutes
5. Heat the oil in a pan and fry off the onion and mushrooms until tender
6. Discard fat and liquid and sprinkle into the pastry case with half of the cheese
7. Whisk together the egg substitute, flour, cream and milk and pour over, sprinkling the remaining cheese on top
8. Lower oven to gas 2 / 160C / 325F and bake for 35-40 minutes or until filling is set and top is golden brown
9. Stand for 10 minutes before removing from tin
10. Serve hot or cold with boiled potato or salad.
11. Change up the veg, I've used broccoli, leek, tomato, peppers, sweetcorn - whatever you like!

flour, butter, grated cheese substitute, cayenne pepper, water, olive oil, onion, mushrooms, egg, flour, coconut cream, rice milk, vegan cheese

Taken from cookpad.com/us/recipes/333511-vickys-onion-mushroom-quiche-gluten-dairy-egg-soy-free (may not work)