VEGAN QUICHE LORRAINE
BY CHIHARU KANEKO

Level: medium

Total preparation time: 1h45

Necessary material:

A whip

Baking paper

A salad bowl

A spatula

A mold

 

PREPARATION INGREDIENTS
  • Eggplant                                      250 gr

  • Smoke liquid                               250 gr

  • Sunflower oil                                 50 gr

  • Soy sauce                                      50 gr

 

  • YUMGO Whole                            140 gr

  • Soy milk                                      182 gr

  • Flora Cream                                 182 gr

  • Plant-based grated cheese            50 gr

  • Onion                                                1/2

BREEZE DOUGH INGREDIENTS
  • Flour                                            300 gr

  • Plant-base butter                         150 gr

  • Salt                                              1/2  ts

  • Lukewarm plant-based milk (/water)8 cl

STEPS

  • Mix the flour and salt in a dish

  • Add the plant-based butter then incorporate it into the flour, kneading quickly and lightly with your fingertips. We must obtain a kind of coarse semolina in 2 or 3 minutes

  • Quickly stir in plant-based milk or water. It takes very little to allow the dough to bind together and roll up into a ball.

  • To spread without problem, spread the dough on baking paper and cook as is in the platter

  • Season the chopped eggplants then put in the oven at 180 ° C for 15min.

  • In a salad bowl, use a spatula to combine the YUMGO Whole, the soy milk, the Flora cream, the grated vegetable cheese, the chopped onion and the cooked eggplant.

ASSEMBLY

  • Spread the dough in a mold, taking care to prick it with a fork

  • Gently pour the appliance over the shortcrust pastry.

  • Bake at 160 ° C for 1 hour.