Description

Savory Vegan Spinach and Mushroom Quiche

This delightful quiche is a plant-based twist on the classic French dish, offering a creamy tofu-based filling packed with spinach, mushrooms, and aromatic spices. Perfect for brunch, lunch, or a light dinner, this recipe pairs wholesome ingredients with a crispy homemade crust for a satisfying and nutritious meal.

For the Crust:
1 1/2 cups whole wheat flour
1/4 cup coconut oil (melted) or vegan butter
1/4 tsp salt
4-5 tbsp cold water
For the Filling:
1 tbsp olive oil
1 small onion, chopped
2 cups mushrooms, sliced
2 cups fresh spinach (or 1 cup frozen, thawed and drained)
1 block firm tofu (14 oz, drained)
1/4 cup nutritional yeast
2 tbsp cornstarch
1 tbsp Dijon mustard
1 tsp garlic powder
1 tsp turmeric powder
Salt and pepper to taste
Optional: fresh herbs (thyme, oregano, or basil)

Directions:
1. Preheat the oven to 375°F (190°C). Prepare and bake the crust for 10-12 minutes.
2. Sauté onion, mushrooms, and spinach until tender.
3. Blend tofu, spices, and cornstarch until smooth. Combine with veggies.
4. Pour filling into crust. Bake for 30-35 minutes. Cool before serving.

Prep Time: 20 mins
Kcal: 220 per slice