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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Kevin Blevenstein
[email protected]This quiche was a bit too salty for my taste. I think I would have preferred it with less salt.
Christian Marfo
[email protected]I'm not a vegan, but I really enjoyed this quiche. It was flavorful and satisfying.
Nancie Kay
[email protected]This quiche was delicious! I will definitely be making it again.
Monique Dajaap
[email protected]I'm not sure what went wrong, but my quiche didn't turn out very well. The crust was soggy and the filling was bland.
Malik Hamid
[email protected]This quiche was a bit too dry for my taste. I think I would have liked it better with a wetter filling.
Luke Edler
[email protected]I'm a big fan of quiche, and this vegan version is one of my favorites. It's so easy to make and always turns out perfectly.
Eden Eden
[email protected]I made this quiche for a brunch party and it was a huge hit! Everyone loved it.
Snaps populars
[email protected]This quiche was a little too rich for my taste. I think I would have preferred it with a lighter filling.
chuky harmony
[email protected]I'm not vegan, but I'm always looking for new and interesting recipes. This quiche was a great way to use up some leftover spinach and mushrooms.
Charles Fox
[email protected]Overall, I thought this quiche was just okay. It wasn't bad, but it wasn't amazing either.
Janice Gillespie
[email protected]I had some trouble getting the quiche to set properly. I think I may have overcooked it.
Md READ
[email protected]This quiche was a bit bland for my taste. I think I would have liked it better with more seasoning.
Muhindo Lydia
[email protected]I wasn't sure how this quiche would turn out, but I was pleasantly surprised. It was flavorful and satisfying, and I didn't miss the eggs or dairy at all.
Iklas Iklas
[email protected]This quiche was delicious! The spinach and mushrooms were cooked perfectly, and the vegan cheese was a great substitute for dairy.
Pan Htoi Lung
[email protected]I've made this quiche several times now, and it's always a crowd-pleaser. It's easy to make and always turns out great.
Courtney Jackson
[email protected]This quiche was a hit with my family! The flavors were rich and complex, and the texture was perfect. I will definitely be making this again.