Preparation Time: 60 – 90 min Cooking Time: 30 min Serves: 4 – 6
42g fresh yeast
1 tsp brown sugar
150ml warm water
½ tsp salt
4 tbsp oil for dough
2 tbsp oil for the onion mixture
500g onion, peeled and chopped in rings
200g mushrooms, finely chopped
½ tsp dried parsley
2 tbsp caraway seeds
Salt and pepper
- In a large bowl with lid dissolve the yeast and sugar in half of the water, add around 100g flour and mix all well to make a dough.
- Place the bowl with the lid in a warm place for about 15 minutes to allow the yeast to rise.
- Now add the remaining flour, salt, oil and water and mix all ingredients well. If the dough seems too dry, add some more warm water or alternatively if seems wet, add some more flour.
- Leave the dough in a warm place for about 30 – 45 minutes, so that the dough can rise and it had doubled in size.
- Meanwhile heat the oil in a large saucepan and fry the onion over a low heat until they are translucent. Make sure to constantly stir the onion as they can easily burn. Now add the mushrooms and stir the mixture for a few more minutes.
- Preheat the oven to 220C.
- Put the tofu and the parsley into the blender and blend it until they are mixed and creamy. Add some water if necessary. Season the mixture with salt and pepper.
- Roll out the dough on a baking sheet and place in a baking tin. Cover the dough with the tofu mixture and top with the onion and mushroom mixture.
- Sprinkle over the caraway seeds.
- Bake the quiche in the oven for about 30 minutes until the surface is nicely browned.