Vegan Quiche

Instructions

1. Add the flour, sugar, and salt to a medium mixing bowl and stir together. Then, add pieces of cold vegan butter and cut in with a fork until the mixture is crumbly with small lumps, as shown in the photo.
2. Add cold water to the flour and butter mixture one tablespoon at a time, mixing with a fork until a dough begins to form. Only add as much water as you need to bring the dough together. Once it starts to come together, use your hands to continue pressing it until a dough is formed, but don't over-mix. Then, shape the dough into a ball and flatten the ball into a disc. Wrap it with plastic wrap and refrigerate it for 30 minutes.
3. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough out until it's about 1/8 inch (3 mm) thick. Try to keep the shape of the dough as circular as possible and ensure it's evenly thick throughout.
4. Lift up an edge of the rolled crust and slide a 9-inch (23-cm) tart pan or pie pan underneath. Gently press the crust into the corners and edges of the pan, then use your fingers or a knife to trim anything that's hanging over the edges. Use a fork to poke holes in the bottom of the crust, then place the pan and crust back in the refrigerator for another 30 minutes.
5. About 10 minutes before you remove the crust from the refrigerator, preheat the oven to 350°F (180°C). When the dough has chilled, remove the pan and cut a piece of aluminum foil large enough to cover the entire crust. Spray or brush one side of the foil with oil and place the foil over the crust oiled side down, pushing the foil down into the corners and folding it over the edges of the pan to secure it. Then add pie weights, dry rice, or dry beans on top of the foil to hold it in place as the crust bakes.
6. Place the tart pan on a baking sheet and put everything in the oven to bake the crust for 25 minutes. Then remove the foil and weights and bake for another 5 to 7 minutes, until the crust begins to turn golden brown. Leave the crust in the pan to cool (and make sure you leave the oven on).
7. While your crust cools, add all your filling ingredients (tofu, milk, mung beans, nutritional yeast, onion powder, nutmeg, turmeric, black salt, salt, and pepper) to a blender and blend until smooth. The exact time will depend on your blender, but it shouldn't take more than 2 to 3 minutes.
8. Add oil to a large skillet and sauté the onions over medium heat until they're just softened (about 5 to 8 minutes).
9. Add the garlic and mushrooms to the skillet and continue cooking until the moisture from the mushrooms has been released and evaporated (about 5 to 8 minutes longer).
10. Add your blended filling to a medium mixing bowl, then fold in your cooked veggies (onions, garlic, and mushrooms) and your vegan cheese.
11. Carefully pour your mixed filling into the baked pie crust. Top with sliced cherry tomatoes and chopped basil. Then, bake in the oven for 45 minutes at 350°F (180°C).

If you're measuring your flour with cups instead of grams, make sure you spoon the flour into the cup, then level it. Avoid scooping the cup into the flour, which will pack the flour into the cup.

Soak mung beans for at least 3 hours or overnight, then drain. Be sure to add plenty of water because the mung beans will absorb a lot of it.