Portobello quiche with thyme gravy

Portobello quiche with thyme gravy


(For 4 persons)

  • 190 g vegetable margarine
  • 315 g wheat flour
  • ½ tsp salt
  • 60 ml cold water
  • 1 medium onion
  • 15 g fresh thyme
  • 200 g finely chopped leek
  • ½ vegetable stock tablet
  • 150 ml hot water
  • 6 portobellos
  • 2 tbsp mild olive oil
  • 25g panko
  • 100 ml vegan smooth red wine

Preparation method

  1. Cut 130 g plant margarine into cubes. Place 270 g flour with the salt in a bowl. Rub the margarine cubes into the flour with your fingertips until the mixture resembles breadcrumbs. Add the cold water and form the dough into a ball. Wrap in cling film and place in the refrigerator for 30 minutes. Allow to sit at room temperature for 5-10 minutes before rolling out.
  2. In the meantime, preheat the oven to 200°C. Chop the onion. Strip the leaves from the thyme sprigs. Heat 15 g margarine in a frying pan and fry the onion and leek for 7-8 minutes over medium heat, until the onion is translucent and the leek softens. Season with salt and pepper and scoop the vegetable mixture out of the pan.
  3. Heat 25g of the butter alternative in the pan over medium heat. Stir in 25 g flour and fry for 2 minutes, stirring, until the flour is brown and smells nice. Dissolve half the stock cube in the hot water. While whisking with a whisk, pour the stock into the pan in parts until a thick sauce is formed. Add the thyme leaves and stir well. Season with pepper and stir in the onion-leek mixture.
  4. Cut the stems from the portobellos. Heat the oil in a frying pan over medium heat and fry the whole portobello mushrooms in batches for 2 minutes per side. Remove them from the pan and let cool, but do not rinse the pan.
  5. Lightly dust the work surface with the rest of the flour. Halve the dough and roll out each piece into a rectangle about 3 mm thick. Line the cake tin with one of the slices. Seal any holes with the remaining dough. Trim away excess dough. Poke holes in the bottom, place a piece of baking paper on the bottom and divide the baking beans over it. Bake the pie blind for 15 minutes. Remove from the oven and remove the baking beans with the baking paper. The dough will shrink a little, but that's okay.
  6. Sprinkle the panko on the bottom of the cake tin. Place 3 portobello mushrooms next to each other on the bottom. Divide the onion-leek mixture over it. Repeat with a layer of portobello mushrooms. Cover with the second slice of dough. Make a small indentation in the center of the dough and brush the top with water. Bake the pie in the center of the oven for about 40 minutes, until golden yellow and crispy. Let rest for 15 minutes. Cut the pie into slices.
  7. In the meantime, add the rest of the butter alternative and the wine to the frying pan in which you fried the portobello mushrooms. Stir the browned bits and bring to the boil. Let it simmer for 5 minutes. Serve the gravy with the pie slices.

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