VEGAN - SUN-DRIED TOMATO, MUSHROOM, AND SPINACH TOFU QUICHE RECIPE - (4.4/5)
Provided by BlueSchmoo
Number Of Ingredients 24
Steps:
- 1. Preheat oven to 350F and lightly grease a round 10-inch tart pan. Alternatively, you can use a 9-inch glass pie dish if desired. 2. Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust. 3. For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up. 4. In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt. 5. Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers. 6. Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the centre of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape. 7. Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F. 8. For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of almond milk to help it along. 9. In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted. 10. Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even. 11. Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry. 12. Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F.
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Moja Dimu
[email protected]This quiche was a bit too oily for my taste. I think I would have preferred it if it had been baked instead of fried.
cutest person
[email protected]I'm not a big fan of tofu, but I thought this quiche was really good. The tofu was well-seasoned and the quiche was very flavorful.
Kaylee Estrada
[email protected]This quiche was delicious! I loved the combination of flavors and textures.
MDfuzle Rabbi
[email protected]I thought this quiche was just okay. It wasn't bad, but it wasn't anything special either.
Jesse Flores
[email protected]This quiche was a great way to use up some leftover vegetables. It was also a nice change from my usual breakfast routine.
Ahmed Adel
[email protected]I would make this quiche again, but I would make a few changes. I would use a different type of crust and I would add more vegetables to the filling.
Nathan Lavender
[email protected]Overall, I thought this quiche was pretty good. It was easy to make and the flavors were nice.
AZAN GAMING
[email protected]The quiche was good, but I found the crust to be a bit too thick.
talat bugti
[email protected]This quiche was easy to make and it turned out great! I'll definitely be making it again.
Dawn Heath
[email protected]I'm not a vegan, but I really enjoyed this quiche. It was flavorful and satisfying.
Shannon Owen
[email protected]This quiche is a great way to sneak some vegetables into your diet. My kids loved it!
Maurice Walker
[email protected]I made this quiche for a brunch party and it was a huge hit! Everyone loved the combination of flavors and the quiche was beautifully presented.
Brenden skeldon
[email protected]This quiche was a bit of a disappointment. The crust was too dry and the filling was too runny.
mosta fiz
[email protected]I thought this quiche was just okay. The filling was a little bland for my taste and the crust was a bit too soggy.
Sayaab Abbasi
[email protected]This quiche was delicious! The flavors of the sun-dried tomatoes, mushrooms, spinach, and tofu blended perfectly together. I would definitely make this again.
i am OZzY
[email protected]I've made this quiche several times now and it's always been a success. It's a great way to use up leftover vegetables and it's always a crowd-pleaser.
Shawntrell Vinson
[email protected]The quiche turned out great! The crust was flaky and the filling was creamy and flavorful. I especially liked the addition of sun-dried tomatoes, which gave the quiche a nice tanginess.
Karki Biwas
[email protected]This vegan quiche was a hit with my family! The combination of sun-dried tomatoes, mushrooms, spinach, and tofu was flavorful and satisfying. The quiche was also easy to make, and I appreciated that it didn't require any special ingredients or equipm