Vegan Quiche Recipe:
Ingredients:
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 (for color)
- Salt and pepper to taste
- Optional: fresh herbs (thyme, oregano, or basil)
Instructions:
- Prepare the Crust:
- In a mixing bowl, combine whole wheat flour and salt. Add melted coconut oil (or vegan butter) and mix until crumbly.
- Gradually add cold water, one tablespoon at a time, until the dough comes together. Do not overmix.
- Press the dough into a 9-inch pie pan, covering the bottom and sides evenly. Prick the bottom with a fork to prevent bubbling.
- Preheat the oven to 375°F (190°C) and bake the crust for 10-12 minutes until lightly golden. Set aside.
- Prepare the Filling:
- In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
- Add sliced mushrooms and cook until they release their moisture and become golden (about 5-7 minutes).
- Stir in the fresh spinach and cook until wilted. Remove from heat and let cool slightly.
- Make the Quiche Filling:
- In a food processor, combine the drained tofu, nutritional yeast, cornstarch, Dijon mustard, garlic powder, turmeric, salt, and pepper. Blend until smooth and creamy.
- Add the sautéed vegetable mixture to the tofu blend and pulse a few times to combine.
- Assemble and Bake:
- Pour the filling into the pre-baked crust, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, until the quiche is firm and slightly golden on top.
- Allow to cool for a few minutes before slicing. Serve warm or at room temperature.
