Best 2 Vegan Sun Dried Tomato Mushroom And Spinach Tofu Quiche Recipes

Indulge in a culinary journey with our enticing vegan sun-dried tomato, mushroom, and spinach tofu quiche. This delectable dish is a symphony of flavors and textures, featuring a crispy golden crust, creamy savory filling, and vibrant sun-dried tomatoes, earthy mushrooms, and tender spinach. Each bite offers a delightful interplay of flavors, leaving you satisfied and nourished.

The sun-dried tomatoes impart a tangy sweetness, while the mushrooms add an umami depth and the spinach provides a refreshing contrast. The tofu, a plant-based protein powerhouse, lends a creamy texture and a subtle nutty flavor. This quiche is not only a feast for the taste buds but is also a nourishing and wholesome meal, packed with essential vitamins, minerals, and antioxidants.

In addition to the main recipe, we also offer variations to suit different dietary preferences and tastes. For those who prefer a gluten-free option, we have a dedicated recipe using a buckwheat crust. And for those with nut allergies, we provide an alternative crust made with oats.

Whether you're a seasoned vegan cook or a curious culinary explorer, this sun-dried tomato, mushroom, and spinach tofu quiche is sure to impress. Its vibrant colors, delectable flavors, and versatility make it a perfect dish for any occasion. So grab your apron, gather your ingredients, and let's embark on a delicious vegan quiche-making adventure!

Let's cook with our recipes!

SIMPLE TOFU QUICHE

Simple Tofu Quiche image

The simplest tofu quiche on the block with just 10 basic ingredients and no fancy methods required. A hash brown crust keeps this dish gluten-free as well as vegan! Perfect for lunch, brunch, and even brinner.

Provided by Minimalist Baker

Categories Breakfast

Time 1h45m

Number Of Ingredients 12

Ingredients

~3 medium-large potatoes ((grated // 3 potatoes yield ~3 cups grated))
2 Tbsp melted vegan butter ((or sub olive oil with varied results))
1/4 tsp each sea salt and black pepper
2 cups thinly sliced leeks ((thoroughly cleaned and dried // 2 small or 1 large leek yield ~2 cups // or sub 1 medium diced onion))
3/4 cup cherry tomatoes ((halved))
1 cup chopped broccoli
3 cloves garlic ((chopped))
1/4 tsp each sea salt and black pepper
12.3 ounces extra-firm silken tofu ((patted dry))
2 Tbsp nutritional yeast
3 Tbsp hummus
1/4 tsp each sea salt and black pepper

Steps:

CRUST: Preheat oven to 450 degrees F (232 C) and lightly spritz a 9.5-inch pie pan (as original recipe is written // adjust if altering batch size) with non-stick spray.
Grate potatoes and measure out 3 cups (amount as original recipe is written // adjust if altering batch size). Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and sprinkle with salt and pepper. Toss to coat, then use fingers to press into the pan and up the sides to form an even layer.
Bake for 25-30 minutes or until golden brown all over. Set aside. When you take out the crust, lower oven heat to 400 degrees F (209 C).
VEGETABLES: Prep veggies and garlic and add to a baking sheet. Drizzle with 2 Tbsp olive oil, sprinkle with salt and pepper, and toss to coat. Place in the oven and bake until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat to 375 degrees F (190 C).
FILLING: To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, salt and pepper. Run the food processor on high until the filling is silky smooth. Set aside.
Remove veggies from oven, add to a mixing bowl, and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.
Bake quiche at 375 degrees F (190 C) for a total of 30-40 minutes or until the top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
Let cool briefly, and then serve with fresh herbs or green onion.
Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350-degree F (176 C) oven.

Nutrition Facts : ServingSize 1 slice, Calories 178 kcal, Carbohydrate 20.1 g, Protein 7 g, Fat 8.7 g, SaturatedFat 1.3 g, Sodium 180 mg, Fiber 3.8 g, Sugar 2.8 g

VEGAN - SUN-DRIED TOMATO, MUSHROOM, AND SPINACH TOFU QUICHE RECIPE - (4.4/5)

Vegan - Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche Recipe - (4.4/5) image

Provided by BlueSchmoo

Number Of Ingredients 24

Ingredients

For the crust:
1 tablespoon ground flax + 3 tablespoons water, mixed together
1 cup whole almonds, ground into flour
1 cup gluten-free rolled oats or buckwheat groats, ground into flour
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 tsp kosher salt
1 tbsp coconut oil or olive oil
1-1.5 tbsp water, as needed
For the quiche:
1 block (14-oz) firm tofu
1 tablespoon coconut oil or olive oil
1 leek or yellow onion, thinly sliced
3 large garlic cloves, minced
3 cups (8-oz) sliced cremini mushrooms
1/2 cup fresh chives, finely chopped
1/2 cup fresh basil leaves, finely chopped
1/3 cup oil-packed sun-dried tomatoes, finely chopped
1 cup baby spinach
2 tbsp nutritional yeast
1 teaspoon dried oregano
3/4-1 teaspoon fine grain sea salt
Black pepper, to taste
Red pepper flakes, to taste

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.

Tips:

To make a flavorful and crispy quiche crust, use a combination of all-purpose flour, oat flour, and ground flaxseed. This blend provides a sturdy base for the quiche and adds a nutty flavor.
For the filling, choose a variety of vegetables that cook evenly, such as sun-dried tomatoes, mushrooms, and spinach. These ingredients add vibrant colors, textures, and flavors to the quiche.
To achieve a creamy and flavorful eggless custard, use a combination of silken tofu, almond milk, nutritional yeast, and seasonings. Silken tofu provides a rich and smooth texture, while almond milk adds creaminess and nutritional yeast adds a cheesy flavor.
To prevent the quiche from becoming too watery, pre-cook the vegetables before adding them to the custard mixture. This helps remove excess moisture and ensures that the quiche sets properly.
For a golden brown and crispy top, brush the quiche with a mixture of olive oil and plant-based milk before baking. This creates a beautiful crust and adds a touch of richness.

Conclusion:

This vegan sun-dried tomato, mushroom, and spinach tofu quiche is a delicious and nutritious dish that is perfect for breakfast, lunch, or dinner. With its flavorful crust, creamy filling, and colorful vegetables, this quiche is sure to be a hit with vegans and non-vegans alike. The combination of sun-dried tomatoes, mushrooms, and spinach provides a medley of flavors and textures, while the tofu-based custard adds a rich and satisfying creaminess. This quiche is also a great way to sneak in some extra vegetables into your diet. Whether you're looking for a hearty and savory meal or a satisfying snack, this vegan quiche is sure to deliver.