VEGAN SPINACH-MUSHROOM QUICHE
Categories Mushroom Appetizer Breakfast Side Bake Vegetarian Low/No Sugar Lunch Casserole/Gratin Tofu Fall Winter Healthy Vegan
Yield 6
Number Of Ingredients 24
Steps:
- Crust: 1. Toast oats and sesame seeds in an oven at 350°F for 8 minutes 2. Transfer to the bowl of a food processor. Add the flour, baking powder, salt and pepper, and process until finely ground 3. In a medium bowl, whisk together the soy milk and oil. Using a wooden spoon, mix in the dry ingredients to form dough 4. Lightly brush the tart pan with oil. Place plastic wrap on the dough and press down evenly, making sure to fill in the fluted sides of the pan. Trim excess dough and refrigerate Filling: 5. In a wide saute pan over medium heat, warm 2 tbsp oil. Add the onion and mushrooms, raise the heat to high, and saute for 10-12 minutes, stirring and shaking the pan until the vegetables are caramelized. Add wine or water and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with 1/4 tsp of salt and continue to cook until dry. Using a rubber spatula, scrape the vegetables into a mixing bowl and set aside 6. In a small saucepan over medium heat, warm 5 tbsp of oil. Add garlic, basil, thyme, and red pepper flakes. Simmer gently for 10 minutes or until the garlic is golden. Do not let the garlic brown. With a rubber spatula, scrape into a food processor 7. Rinse the tofu briefly under cold running water. Pat dry with a towel and crumble into the food processor. Add the lemon juice, vinegar, and tsp of salt and puree until smooth. With a rubber spatula, scrape the puree into the mushroom-onion mixture 8. Remove and discard the tough stems of the spinach. Wash the leaves with several changes of cold water. Cook spinach, in a covered pot over high heat for several minutes, just until wilted. Drain and rinse under cold water to arrest the cooking. Drain well and squeeze dry then chop fine. Add the spinach to the filling and stir well to combine 9. Fill the tart shell with the tofu and vegetable mixture and smooth top with a spoon. Dust with paprika and bake 45-50 minutes or until firm. Let cool 8-10 minutes before serving
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MST. Anowara Bilkis
[email protected]I can't wait to make this quiche again!
Alex Steinback
[email protected]This quiche is a must-try for any vegan or vegetarian.
charles amadi
[email protected]I would definitely recommend this recipe to others.
Zainab Abass
[email protected]This quiche is perfect for a brunch or lunch.
Rao Wasi
[email protected]I've never had a vegan quiche before, but this one was delicious.
Fahd Almalki
[email protected]This quiche is a great option for a meatless meal.
Bakhtiyar Ahmed
[email protected]I'm not a vegan, but I really enjoyed this quiche. It was light and flavorful.
Tuna Tuna
[email protected]This quiche is a great way to use up leftover spinach and mushrooms.
Jamil Khalil
[email protected]I made this quiche for a potluck and it was a huge success. Everyone loved it!
Pitah Weru
[email protected]This quiche is the perfect comfort food. It's warm, cheesy, and delicious.
Genelle Valdovinos
[email protected]Love this recipe! It's so easy to make and it's always a hit with my family.
sm zamal
[email protected]This quiche is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Cllaahi Yare
[email protected]I was a bit skeptical about how a vegan quiche would turn out, but I was pleasantly surprised. It was delicious and satisfying.
fani khan
[email protected]I've made this quiche several times now and it's always a winner. It's so easy to make and it's always a crowd-pleaser.
Alexandra Ramos
[email protected]I'm not vegan, but I'm always looking for new and delicious plant-based recipes. This quiche definitely didn't disappoint! The combination of spinach, mushrooms, and vegan cheese was perfect.
Hifza Malik
[email protected]This vegan spinach mushroom quiche was a hit at my last dinner party! The flavors were incredible and the texture was perfect. I'll definitely be making this again.