Easy, Delicious Vegan Quiche! Packed With Flavor and Goodness.
This dish will impress everyone! Try it for breakfast or lunch, and be sure to bring this tasty dish to the next potluck!
Make it in advance! You can fully bake the quiche and refrigerate after it has cooled (keep it covered). Then you can reheat in the oven at 350 degrees F for 30-40 minutes.
Ingredients
- 1 9 inch vegan frozen pie shell GF if preferred, see package for thawing instructions
- 1 14 0z block extra-firm tofu drained and pressed
- 1 TBL olive oil
- 1 small onion diced
- 8 ounces cremini mushroom sliced
- 3 cloves garlic minced
- 3 cups fresh spinach
- 1/2 tsp turmeric
- 3/4 tsp granulated garlic
- 1/2 tsp granulated onion
- 1/2 tsp salt more to taste
- 1/2 tsp kala namak black salt (*optional - gives eggy flavor)
- 2 TBL gluten-free flour or all purpose
- 1-2 TBL non-dairy milk unsweetened
- 1/3 cup cherry tomatoes cut in half
Instructions
- Preheat oven to 375 degrees F (190 C)
- Heat oil in a large skillet over medium heat. Add onions and sauté for 3-5 minutes until softened and lightly browned.
- Add garlic and sauté for 30-60 seconds until lightly golden and fragrant.
- Now add mushrooms and sauté until softened and browned. About 5-7 minutes.
- Add spinach and cook until just wilted, about 1-3 minutes. Sprinkle with salt & pepper if desired. Remove from heat and set aside.
- Break up the tofu and add it to a food processor along with the seasonings, 1 tablespoon of plant-based milk, and flour. Process until the mixture is smooth, about 2 minutes. It will be very thick, but if it's too thick and won't smooth out, you can add 1 more tablespoon of non-dairy milk. Just enough to get it moving.
- Using a spatula, scrape the mixture out of the container into a medium mixing bowl. Fold in the mushrooms/spinach mixture and combine well.
- Place the mixture in the pie crust and spread evenly. Add the cut tomatoes on top and gently press down so they are slightly in the mixture. Bake in the oven for 30-40 minutes until the quiche firms up and is golden on top. Remove from oven and let cool for 10 minutes before cutting.
Notes
I suggest pressing the tofu for at least 20 minutes. You can press it while you're prepping and sautéing the vegetables to save time.
To drain and press the tofu - wrap a block of tofu in a few paper towels and place it on a rimmed plate. Add a cast-iron skillet on top (or something equally heavy) and let it drain for 20-30 minutes.
Tried this recipe?Let us know how it was!