Description
Vegan Mushroom Quiche with Ricotta and Spinach
Transforming a classic quiche into a vegan delight might seem challenging, but with the right substitutions, it becomes an irresistible dish! This Vegan Mushroom Quiche combines creamy tofu, flavorful vegan ricotta, and vibrant spinach, delivering the comfort of a traditional quiche without the dairy or eggs. Perfect for brunch, lunch, or a light dinner, it’s a savory treat sure to impress everyone at the table!
For the Crust:
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup vegan butter, chilled and cubed
3-4 tbsp ice water
For the Filling:
14 oz firm tofu
1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
4 cups fresh spinach, chopped
1 cup vegan ricotta cheese
1 cup mushrooms, sliced
¼ cup nutritional yeast
1 tsp turmeric
½ tsp nutmeg
Salt and pepper to taste
Optional: ½ cup sun-dried tomatoes, ¼ cup black olives
Directions:
1. Prepare crust by combining flour and salt, cut in butter, add water, form dough, chill for 30 min, roll, and blind bake.
2. Press tofu, blend with cooked onion, garlic, spinach, ricotta, nutritional yeast, and spices.
3. Pour filling into crust and bake at 350°F for 35-40 minutes.
Prep Time: 30 mins
Kcal: 250 per serving
Step-by-Step Guide
1. Make the Crust: In a large bowl, whisk flour and salt. Using a pastry cutter or fork, cut in the chilled vegan butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until the dough just comes together. Flatten into a disc, wrap, and chill for 30 minutes.
2. Blind Bake: On a floured surface, roll the dough to fit a 9-inch pie dish. Trim edges, prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment.
3. Prepare Filling: Press tofu for 15 minutes to remove excess water. Sauté onion and garlic in olive oil until soft. Add mushrooms and cook until browned, then stir in spinach until wilted. Let cool slightly.
4. Combine: In a food processor, blend the pressed tofu, cooked vegetable mixture, vegan ricotta, nutritional yeast, turmeric, nutmeg, salt, and pepper until smooth and creamy.
5. Assemble & Bake: Spread the filling evenly into the pre-baked crust. Bake at 350°F (175°C) for 35-40 minutes, or until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing.
Serving Suggestions
This quiche is versatile. Serve a warm slice with a fresh arugula salad tossed in a lemon vinaigrette for a light lunch. For a hearty brunch, pair it with roasted potatoes and vegan sausage. Garnish individual slices with a dollop of vegan sour cream, fresh chives, or a sprinkle of black pepper. It also travels well for picnics and potlucks.
How-to Summary
Create a flaky vegan pie crust and blind bake it. Sauté onions, garlic, mushrooms, and spinach. Blend this mixture with pressed tofu, vegan ricotta, nutritional yeast, and spices to create a rich, egg-like filling. Pour into the crust and bake until set. The result is a savory, protein-packed vegan quiche perfect for any meal.
Frequently Asked Questions
Can I use a store-bought crust? Absolutely. A pre-made vegan pie crust works perfectly to save time. Just ensure it’s thawed if frozen.
What can I substitute for vegan ricotta? You can use an equal amount of blended silken tofu or a store-bought vegan cream cheese for a similar creamy texture.
How do I store and reheat leftovers? Store cooled quiche covered in the refrigerator for up to 4 days. Reheat slices in a 300°F oven for 10-15 minutes or microwave until warm.
Can I make this gluten-free? Yes. Use a certified gluten-free all-purpose flour blend for the crust or purchase a gluten-free pie shell.
Why is my filling too wet? This is usually due to insufficiently pressed tofu or not cooking the spinach mixture long enough to evaporate moisture. Press tofu firmly and sauté vegetables until no liquid remains.
Common Mistakes to Avoid
- Not chilling the dough: This leads to a tough crust. Always chill for at least 30 minutes.
- Skipping the blind bake: Without this step, the crust can become soggy.
- Over-processing the filling: Blend just until smooth. Over-processing can make it gummy.
- Using warm vegetable mix: Adding hot veggies to the tofu can make the filling watery. Let them cool first.
- Under-seasoning: Tofu needs generous seasoning. Taste the filling before baking and adjust.
Conclusion
This Vegan Mushroom Quiche proves that plant-based cooking can be both indulgent and simple. With its creamy, flavorful filling and flaky crust, it’s a crowd-pleasing dish that celebrates wholesome ingredients. Whether you’re hosting a special brunch or preparing meals for the week, this quiche is a reliable and delicious choice that everyone can enjoy.