Mushroom quiche

For 8-10 people (2 pies)

400 g shortcrust pastry vegan
400 g of fresh ricotta with soy
800 g mushrooms
5 g dried porcini mushrooms
1 g of garlic powder
30 g ParVegano
q. b Himalayan pink salt
q. b parsley
q. b poppy seeds
q. b olive oil

Roll out the shortcrust pastry into molds and refrigerate to rest.
Clean and peel the mushrooms, cook them in a pan with extra virgin olive oil over high heat until it will be reabsorbed all their water, add salt, add the garlic powder and parsley.
Jump even 1 minute and let cool.
In a food processor put mushrooms and start chopping, add the soy ricotta and remaining ingredients except poppy seeds.
Chop until it becomes a smooth cream.
Resume the molds already lined with shortcrust pastry, prick well the bottom and fill with the stuffing, sprinkle with poppy seeds and bake in a preheated oven at 190° C for 25-30 minutes.
Serve warm or cold.