Vegan Spinach And Mushroom Quiche
This Vegan Spinach and Mushroom Quiche is a delicious and nutritious dish that is perfect for breakfast, brunch, or any time of the day. It's packed with protein, vitamins, and minerals, and it's completely plant-based!
Ingredients
- 1 pre-made vegan pie crust
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups fresh spinach
- 1 cup firm tofu, crumbled
- 1/4 cup nutritional yeast
- 1/2 teaspoon turmeric
- 1/2 teaspoon black salt (kala namak)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pie crust in a pie dish and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
- Add the mushrooms and cook until they release their liquid and start to brown.
- Add the spinach and cook until wilted. Remove from heat.
- In a blender or food processor, combine the crumbled tofu, nutritional yeast, turmeric, black salt, salt, and pepper. Blend until smooth.
- Transfer the tofu mixture to a large bowl and fold in the cooked vegetables.
- Pour the mixture into the prepared pie crust and spread it out evenly.
- Bake for 35-40 minutes, or until the quiche is set and the crust is golden brown.
- Let the quiche cool for a few minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 12g
- Carbohydrates
- 20g
- Fat
- 14g
Supplies
Pie dish Skillet Blender or food processor
Tools
Oven
Serving suggestions
Serve the quiche with a side salad or fresh fruit for a complete meal.
Tips & tricks
Make sure to press any excess liquid out of the tofu to prevent the quiche from becoming too watery.
Cost
$15