Vegan Spinach and Mushroom Quiche
Savory vegan spinach and mushroom quiche
Quiche is a dish served for breakfast, brunch or if you are like me, breakfast for dinner. At least once a week, I make breakfast for dinner. We will have pancakes, waffles, eggs, crepes, breakfast tacos; the list is endless. And it got me thinking about how I could make a vegan quiche. I tried many different recipes but until at last I found tofu. And with tofu, you do not have to miss out on your favorite egg dishes. Tofu is prepared by coagulating soy milk and then pressing it into a block which we then buy from the store. It can take on the flavors of whatever you cook with it and bakes up firm enough to cut like a pie. Here are the nutritional stats on tofu:
- a good source of protein and calcium
- magnesium, copper, zinc and vitamin b1
I also added nutritional yeast for a wonderful cheesy flavor which is also high in protein, B12 and fiber but low carb and gluten free. The dijon mustard is also a great compliment and a great punch of flavor. You can add whichever veggies are your favorite or whatever you have on hand but I really enjoy spinach and mushrooms in this. By cooking them on the stove first, you can season them well and they cook down nicely, so you can add a healthy amount.
Let’s talk about this crust
When I was experimenting with this quiche, the one constantly perfect part was this crust. Thanks to Nina’s recipe, this crust is light, flaky and a great compliment to any filling. The ingredients are simple and process could not be easier. I love how the solid coconut oil and white flour come together easily and the color of this crust is spot on. All these ingredients are pantry staples so be sure to keep this crust recipe in your back pocket the next time you make a pie.
A great way to serve this quiche is for brunch and here I have assembled a great variety of Hobbies So Fancy recipes for your next brunch party. So invite some friends over, have a lazy weekend brunch and make some delicious food for your loved ones!
Vegan Spinach and Mushroom Quiche
and to drink….
Homemade Strawberry Lemonade (maybe with some Prosecco)
|Cook Time:||45 min|
|Prep Time:||30 min|
|Total Time:||75 min|
* 2 1/4 cup all purpose Flour
* 1/2 cup solid Coconut Oil
* 1 tsp Salt
* 1 tsp Sugar
* 1/3 cup Water
* 2 tbsp Olive oil
* 4 oz Fresh Baby Spinach
* 4 oz. Mushrooms (any kind you prefer)
* 1 tsp Minced Garlic
* 1 lb. firm Tofu
* 2 tbsp Dijon Mustard
* 2 tbsp Nutritional Yeast
* 1 tsp Onion powder
* 1/2 tsp Tumeric
* 1 tsp Dried Basil
* 1/2 tsp Salt
* 1/4 tsp Pepper
2. Preheat oven 350 degrees
3. Using a food processor with an S-blade, add all the ingredients.
4. Pulse until the dough starts to come together, adding any extra water if needed (1 tbsp at a time).
5. Drop dough into a pie plate and pat down and up the sides using fingers or the bottom of a cup.
6. Using a fork, poke holes on the bottom of the crust.
9. Using a non-stick skillet on medium heat, add olive oil, mushrooms and spinach to the pan.
10. Cook the veggies down for about 5-10 minutes
11. Add minced garlic and season with salt and pepper to taste at the very end.
12. In a blender, add tofu, nutritional yeast, dijon mustard, onion powder, turmeric, dried basil, salt and pepper.
13. Pulse to combine.
14. Add cooked veggies to the blender and pulse a few times more to combine.
15. Pour quiche batter into the crust.
16. Bake 350 degrees for 40-45 minutes until the center is firm.
17. Let rest for 10-15 minutes and serve. Best eaten that day.