Description
Savory Vegan Spinach and Mushroom Quiche
This delightful quiche is a plant-based twist on the classic French dish, offering a creamy tofu-based filling packed with spinach, mushrooms, and aromatic spices. Perfect for brunch, lunch, or a light dinner, this recipe pairs wholesome ingredients with a crispy homemade crust for a satisfying and nutritious meal.
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
Salt and pepper to taste
Optional: fresh herbs (thyme, oregano, or basil)
Directions:
1. Preheat the oven to 375°F (190°C). Prepare and bake the crust for 10-12 minutes.
2. Sauté onion, mushrooms, and spinach until tender.
3. Blend tofu, spices, and cornstarch until smooth. Combine with veggies.
4. Pour filling into crust. Bake for 30-35 minutes. Cool before serving.
Prep Time: 20 mins
Kcal: 220 per slice
Step-by-Step Guide
1. Make the Crust: In a bowl, mix whole wheat flour and salt. Add melted coconut oil and mix until crumbly. Add cold water one tablespoon at a time until the dough comes together. Press firmly into a greased 9-inch pie dish. Prick the base with a fork, then blind bake at 375°F (190°C) for 10-12 minutes.
2. Prepare the Filling: While the crust bakes, heat olive oil in a pan. Sauté chopped onion for 3 minutes, then add sliced mushrooms. Cook until mushrooms release their moisture. Add fresh spinach and cook until wilted. Set aside to cool slightly.
3. Blend the Tofu Mixture: In a food processor, combine drained tofu, nutritional yeast, cornstarch, Dijon mustard, garlic powder, turmeric, salt, and pepper. Blend until completely smooth and creamy.
4. Combine & Bake: In a large bowl, fold the blended tofu mixture into the sautéed vegetables until fully incorporated. Pour the filling into the pre-baked crust, spreading it evenly. Bake at 375°F (190°C) for 30-35 minutes, or until the top is firm and lightly golden.
5. Cool & Serve: Let the quiche cool in the pan for at least 15-20 minutes. This allows the filling to set properly, making it easier to slice.
Serving Suggestions
This versatile quiche is excellent warm or at room temperature. For a complete brunch, serve with a fresh mixed greens salad with a tangy vinaigrette, roasted potatoes, or fresh fruit. It also makes a fantastic packed lunch and pairs wonderfully with a cup of tomato soup for a cozy dinner.
How-to Summary
Blind bake a simple whole wheat crust. Sauté onions, mushrooms, and spinach. Blend firm tofu with nutritional yeast, cornstarch, and spices to create an egg-like filling. Combine the filling with the veggies, pour into the crust, and bake until set. Cool before slicing.
Frequently Asked Questions
Can I use a store-bought crust? Absolutely. A pre-made vegan pie crust works perfectly to save time. Simply thaw if frozen and proceed with the filling.
How do I store and reheat leftovers? Store cooled quiche slices in an airtight container in the fridge for up to 4 days. Reheat gently in a toaster oven or conventional oven at 350°F until warm to preserve texture.
Can I freeze this quiche? Yes, it freezes well. Bake and cool completely, then wrap individual slices or the whole quiche tightly. Thaw in the refrigerator overnight before reheating.
What can I substitute for cornstarch? Arrowroot powder or tapioca starch are excellent 1:1 substitutes to help bind and set the filling.
My filling was too wet. What happened? This is often due to excess moisture in the tofu or vegetables. Press the tofu block for 15 minutes before using, and ensure sautéed spinach and mushrooms are thoroughly drained.
Common Mistakes to Avoid
- Skipping the Crust Pre-bake (Blind Baking): This prevents a soggy bottom.
- Not Draining Vegetables Enough: Excess water from mushrooms or spinach will make the filling runny.
- Underseasoning the Tofu Blend: Taste the blended mixture before combining with veggies and adjust salt, pepper, or nutritional yeast as needed.
- Slicing While Hot: The quiche needs time to firm up as it cools.
Conclusion
This savory vegan quiche proves that plant-based eating can be indulgent and satisfying. With its creamy, flavorful filling and crispy crust, it’s a crowd-pleasing dish perfect for any meal. Mastering the simple techniques of draining ingredients and allowing it to set will ensure perfect results every time. Enjoy this delicious, wholesome twist on a classic.