Endive mushrooms quiche

Ingredients

• 3/4 pcs Homemade vegan pie crust
• 2 1/4 head Endive, trimmed
• 300 g Tofu
• 70 g Brown mushrooms, cleaned, sliced
• 3/4 pcs Onion, diced
• 3/8 tbsp Rosemary, fresh
• 140 ml Coconut milk, unsweetened
• 3/4 tbsp Olive oil
• 3/8 tsp White peeper, ground

Method

1. Heat oven to 180°C.
2. Grease quiche dish with some oil.
3. Roll the crust over quiche dish and make sure to cover the bottom and sides.
4. Rinse the chicory, cut in half, and blanch in boiling water for 1 minutes.
5. Run immediately under cold water.
6. Slice thinly.
7. Set aside in a colander to drain.
8. Heat olive oil in skillet.
9. Add onions, rosemary, and cook until tender.
10. Add mushrooms, some white pepper, and cook for 7-8 minutes.
11. Toss in endive and give it a good stir.
12. Remove from a heat.
13. Blend the tofu, coconut milk, and white pepper in a food blender until smooth.
14. Transfer the endive to a quiche dish and pour over tofu mixture.
15. Stir the filling gently and bake the quiche fo 35 minutes.
16. Cool before slicing and serving.