Mushroom and Cauliflower Quiche

Ingredients
Pastry case
90g wholemeal flour
90g white flour
1 tsp baking powder
Pinch of salt
60g margarine
2 Tbsp oil
4-6 Tbsp cold water


Filling
1-2 Tbsp margarine
1 medium onion, finely chopped
175g mushrooms, chopped or sliced
200g cauliflower, cut into small florets


300g tofu
1 Tbsp tamari
1 Tbsp oil
2 tsp lemon juice


Yeast Cheese Sauce
½ cup savoury yeast
3 Tbsp plain white flour
1 tsp salt
Black pepper to taste
1 cup water
2 Tbsp margarine


Method
Sift the flour, baking powder and salt into a large bowl.  Rub in the margarine until a 
breadcrumb-like texture is obtained.  Add the oil and enough of the water to produce a soft, (but not sticky) dough.  Knead this lightly in the bowl, then cover and leave in the fridge for about 20 minutes.


Melt 1-2 Tbsp of margarine in a large saucepan over a low heat.  Add the onion and mushrooms, cover and cook gently for 10 minutes, stirring occasionally.  Add the cauliflower, cover and cook for a further 6-8 minutes, remove from the heat and allow to cool slightly.


Blend the tofu, tamari, oil and lemon juice in a food processor until smooth.


Place the savoury yeast, flour, salt and pepper in a small saucepan and mix together with a whisk.  Gradually mix in the water to a smooth paste.  Bring to the boil over a medium low heat, whisking continually, until the sauce thickens and bubbles.  Let it bubble for 30 
seconds, then remove from the heat and whisk in the margarine, leave to cool slightly.


Preheat the oven to 200C.  Lightly oil a 20cm quiche dish.  Roll out the pastry on a lightly floured surface to fit the quiche dish.  Trim the excess pastry off the sides, then prick the base with a fork to prevent bubbling.  Bake the pastry case for 6-8 minutes in the upper part of the oven, remove and leave to cool for 5 minutes.


Reduce the oven temperature to 180C.  Mix the blended tofu and yeast cheese sauce into the vegetable mixture.  Pile the filling into the pastry case and smooth the top.  Bake in the centre of the oven for 50 minutes.  Remove and allow to cool slightly before serving.