Jackie

Martin

Ingredients:

 

Pastry:

8 oz (200g) self-raising whole wheat flour

4 oz (100g) vegan margarine

about 2 tbsp of cold water

 

Filling:

1 small aubergine

1 red pepper

1 red onion

1 bulb of garlic

1 packet of forestière mushrooms

1 small pack of cherry tomatoes

½ pack of pine nuts

1 small pack of pitted black olives

½ small jar of vegan pesto sauce

Olive oil

 

Method:

 

Set oven at 180C and grease medium to large flan dish with a little olive oil.

Make pastry either in food processor or by hand, roll out into a rough circle and then fold into a half and then a quarter, and then carefully lift into the dish and open out.

Put flan case in oven to semi cook the pastry for 10 minutes.

Meanwhile chop into chunks onion, garlic, aubergine, pepper and mushrooms, and fry in plenty of olive oil over a gentle heat, being very careful not to overheat olive oil.

Stir in tomatoes, pine nuts, olives and pesto sauce and simmer gently until well mixed.

Pour into pastry case and return to oven for a further 20-30 minutes.

Eat either hot or cold.

Vegan quiche

 

 

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