Pumpkin and Mushroom Quiche

 This quiche has a crumbly pastry crust made from a blend of flour, buckwheat, and hemp seeds and a creamy pumpkin filling seasoned with rosemary and sage that's topped with sautéed Porcini mushrooms. Serve this with a seasonal salad on the side.

PUMPKIN AND MUSHROOM QUICHE [VEGAN]

INGREDIENTS

FOR THE FILLING:

• 11.2 ounces pumpkin, cubed
• 1 shallots
• 2 garlic cloves
• 1 sprig rosemary
• 1 sage leaf
• 1/4 cup, plus 1 tablespoon extra virgin olive oil
• 5.2 ounces Porcini mushrooms
• 1 tablespoon whole flax seeds
• 1 tablespoon chickpea flour
• 2 tablespoons non-dairy cream (optional)
• 2 teaspoons nutritional yeast
• 1 small fresh chili
• 1 tablespoon chopped fresh parsley
• Salt, as needed

FOR THE PASTRY:

• 1 1/3 cups all-purpose flour
• 1/3 cup, plus 1 3/4 tablespoons buckwheat flour
• .5 ounces hemp flour (grind hemp seeds in a coffee grinder or mini food processor)
• 1/3 cup extra virgin olive oil
• 1 tablespoon crushed flax seed
• 1 teaspoon salt
• Roughly 1 cup water
• 1 teaspoon sourdough

PREPARATION

TO MAKE THE CRUST:

1. Soak the whole flax seeds soaked in 3 tablespoons of water for 3 hours (or overnight). A gel should form. Using a metal sieve, strain the gel from the seeds and discard the seeds.
2. Sift flour with baking powder, salt, and the ground flax. Make a well in the center and add the oil and enough water to obtain a workable dough. Roll it into a ball, wrap with plastic wrap, and let rest in the refrigerator for an hour.

TO MAKE THE FILLING:

1. Cut the pumpkin into small pieces. In a pan heat oil and add the garlic, rosemary, sage, and 2 of red pepper slices. Add the pumpkin with a pinch of salt and cook until the vegetables soften.
2. Add everything to a blender and purée until smooth. Add the chickpeas flour, flax seed gel, soy cream, and 2 teaspoons of nutritional yeast.
3. Clean the mushrooms with a damp cloth and remove the gills. Cut into thin slices. In a pan, heat extra virgin olive oil, then add the chopped red pepper and a crushed garlic clove. Add the mushrooms and salt, then sauté for 3 minutes.
4. Add chopped parsley at the end.

TO MAKE THE QUICHE:

1. Preheat oven to 355°F.
   On a clean surface, roll out the dough and then press it into the bottom of a 9-inch springform cake pan. Prick the bottom of the crust with a fork.
2. Pour in the pumpkin cream, place the mushrooms on the surface, add a dribble of olive oil and bake for 45 minutes.
   During the last 15 minutes, cover the quiche with foil to keep the mushrooms from drying out.
3. Remove from the oven, let cool, and serve with a mixed salad.

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