For the Vegan Mushroom Vegetable Quiche, peel and finely chop the onions. Wash the tomatoes and cut into small cubes. Butter a pie dish (about 30 cm in diameter) and line it with the puff pastry. Pull up the edge 1-2 cm so that the filling has good space in the pastry.
Heat the oil in a pan and fry the onions in it. After a short time, add the mushrooms and tomatoes and fry them. Season with salt, pepper and spices.
Spread the vegetables in the dish. Mix the soy flour with the pizza mix and salt and pepper and pour over the vegetables.
Bake the vegan mushroom-vegetable quiche in the oven for approx. 35 – 40 minutes on the bottom rack until crispy.
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