If you thought a life without eggs meant no more quiche, think again. This little number is surprisingly easy to prepare and tastes heavenly. Of course spring does appear to be the time of year for quiche so whip up a batch of this goodness and soot off to a brunch or baby/bridal shower with this in tow. I promise there won't be leftovers.
Spinach & Tomato Herbed Quiche
Ingredients (1 quiche)
- 9 inch vegan pie crust, uncooked {I used Savvy Vegetarian's pie crust recipe}
- 1 small box frozen spinach, thawed, drained and squeezed to remove excess liquid
- 2 cups sliced mushrooms
- 1/2 large onion
- 2 cloves of garlic, minced
- 1 block extra firm tofu, drained and gently pressed to remove excessed liquid
- 1/2 cup unsweetened almond milk (NOT vanilla flavored)
- 1 teaspoon stone ground mustard
- 3 Tablespoons nutritional yeast
- 1/2 teaspoon tumeric
- 1 teaspoon salt
- 1/8 teaspoon tarragon
- 1/8 teaspoon cumin
- 1/8 teaspoon paprika
- black pepper to taste
- 1 tomato sliced thinly for top of quiche, {optional but worth the effort}
Instructions
Preheat oven to 400F.
Pierce the pie crust in a few places using the tines of a fork.
Pre-bake the crust for 10 minutes, then remove from the oven and set aside.
Heat a skillet with a tablespoon of olive oil and sauté mushrooms, and onions until almost cooked.
Remove from heat and add garlic and spinach to the skillet. Toss to combine.
In a blender add the tofu, almond milk, mustard, nutritional yeast and seasonings. Blend until smooth.
Pour the tofu mixture into the skillet (or a large bowl if the skillet is not large enough) and stir the vegetable mixture until the veggies are evenly distributed and coated.
Pour the filling into the pie crust and place tomato slices on the top.
Return to the oven for about 45 minutes or until the center is set and the top begins to turn golden.
Allow to cool for about 10 minutes before cutting (read: Impatiently attempt to 'allow to cool for 10 minutes' but hastily cut it after only 5 minutes)
