Description
This Vegan Quiche features a flaky homemade crust filled with a savory blend of tofu, mushrooms, and spinach, offering a delicious plant-based alternative perfect for any meal.
Ingredients
Units
Scale
Crust
- 1 cup + 2 tbsp All Purpose Flour ((145g))
- 1/2 tsp Salt
- 1 Tbsp White Granulated Sugar
- 1/4 cup Coconut Oil ((55g) Solid)
- 4 Tbsp Ice Water
Filling
- 14 ounces Firm Tofu ((400g))
- 1 Tbsp Cornstarch
- 2 Tbsp Nutritional Yeast
- 1/4 tsp Turmeric
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 3/4 tsp Salt
- 1/2 tsp Black Salt (Kala Namak)
- 2 Tbsp Soy Milk
- 1 Tbsp Olive Oil
- 1 Medium Onion (White, Yellow or Brown, Chopped)
- 1 tsp Crushed Garlic
- 2 1/2 cups Cremini Mushrooms ((240g) Sliced*)
- 3 cups Baby Spinach ((90g) Chopped)
Instructions
- Prepare your pie crust: Add the all purpose flour, salt and sugar to a food processor and mix together. Add the coconut oil and process until crumbly. Add the ice water and process into a dough.
- Roll out the dough: Place the ball of dough onto a flour dusted surface and roll it out into a giant round that can fit over your 9-inch pie dish.
- Fit crust to pie dish: Carefully lift it and place it over the pie dish and tuck it in along the sides. Cut off any excess dough hanging over the sides of the dish with a scissors.
- Chill the crust: Place the pie crust into the fridge while you work on your filling.
- Preheat oven: Preheat the oven to 350°F (180°C).
- Prepare tofu filling: Add the tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (aka kala namak) into your food processor. Process until well mixed. Add the soy milk and process again until it reaches a smooth consistency. Set aside.
- Sauté aromatics: Add the olive oil to a pot along with the chopped onion and crushed garlic and sauté until the onions are softened.
- Sauté mushrooms: Add the sliced mushrooms and sauté with the onions until the mushrooms are softened.
- Sauté spinach: Add the chopped baby spinach and sauté until just wilted.
- Combine filling: Now add in your tofu mix from the food processor and fold it in with the mushrooms and spinach.
- Fill the crust: Add the filling to your pie crust and smooth it down evenly.
- Bake the quiche: Place it into the oven and bake uncovered for 40 minutes until firm and golden on top.
- Cool: Allow to cool for 10 minutes before slicing and serving.
- Serve: Quiche can be served either warm or cold.
Notes
- The pie crust should be chilled before adding the filling to help maintain its shape during baking.
- Quiche can be served warm or cold depending on preference.
