Leek, Mushroom & Parmesan Quiche

Ingredients

Base:
2 cups of baking flour (w/yeast)
½ cup of olive oil
½ cup of vegetal milk
1 pinch of saffron
Salt to taste

Filling:
3 tbs. olive oil
2 sliced onions
2 cups of sliced leeks
2 cups of canned sliced mushrooms
1 tbs. soy sauce
Salt and pepper to taste

Topping:
2 dl culinary soy cream
2 tbs. corn starch
2 tbs. spoons of grated Parmesan vegan cheese (I used Violife Prosociano)
1 pinch of saffron
Salt and pepper to taste

Directions:

Add all the base ingredients of a bowl, mixture them well and cover a pie pan with it.

In a wok fry the sliced onions and leeks in the olive oil until they are soft. Add the drained mushrooms and fry a bit more. Add the soy sauce and season with salt and pepper. Spread this mixture on all over the pie base.

Blend all the ingredients for the topping and spread the mixture on the pie filling.

Let the pie cook in the oven some minutes (25-30). Test if it is done with a toothpick, it must be dry.

Optional: powder the pie with some grated Parmesan vegan cheese before putting it in the oven.