Sweet-Potatoe-Mushroom-Quiche

I'm singing and dancing in the rain.

Well more by words than in reality. Today I have been freezing the whole day - no matter what I did. I really had a bad night hardly no sleep and strange dreams... 

To give this whole-day-freezing and end I get myself up and went for preparing Quiche for an early dinner. With the stove and oven on the kitchen filled with warm. 

As I knew the quiche would be a little much for one person I invited a friend short-time. 

I did not have realized how hungry I was, we almost ate the whole quiche. Soo good!

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Sweet-Potatoe-Mushroom-Quiche

Time: 30 min 
1 hr 10 min Baking 

14 Pieces

Ingredients:
For the crust: 
250 g of flour, 
1/2 teaspoon salt 
150 g cold vegan margarine 
1 tablespoon soy flour 
vegan margarine and flour for the mold 

For the filling: 
650 g sweet potatoes 
200 g shiitake mushrooms, 
(substitute brown mushrooms) 
200 g smoked tofu 
2 cloves of garlic 
1 leek 
2 tbsp oil 
250 ml dry white wine 
350 ml vegetable stock 
3 tbsp almond butter, 
salt 
pepper 
2 stalks tarragon 

TIME 
30 min 
1 hr 10 min Baking 

Preparation:
Quickly knead flour, salt, cold margarine, soy flour and 3 tablespoons cold water into a dough.  
Sprinkl a quiche dish (26 cm ∅) thoroughly with flour. Roll the dough slightly larger than the form, place it in the shape and form an edge. With a fork prick the dough several times and place it in the cold, covered, about 30 minutes. 

Preheat the oven up to 200 °C. 
Peel the sweet potatoes  and cut into thick slices about 3 mm. Clean mushrooms and cut into  5 - 6 mm thick slices. Cut the Tofu first crosswise into  4 mm thick slices then cut into thin strips.
Peel garlic and dice. Clean, wash and cut the leeks into thin rings. 

In a frying pan heat oil and fry tofu strips over high heat about 1 minute until crisp. Add the mushroom slices and cook fry for about 1 minute over medium heat. Add garlic and leek and fry another 1 minute.. Deglaze with wine and bring to a boil. 
Drain the liquid in a pot and add broth and almond paste. Boil everything  while stirring, until the liquid is slightly thick. Season with salt and pepper. 
Wash and shake dry tarragon, chop leaves and stir into the almond cream. 

Take the dought out of the cold and spread half of the tofu-mushroom mixture onto the floor, a third of the almond cream, then place sweet potatoes like a fan. Repeat the layers once, thereby completing with a layer of sweet potatoes. Pour over the last third of almond cream and cover with a aluminum foil. 

Bake the quiche on the middle rack for about 55 min. After the time remove the foil and bake another 15 min.