-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Brunch
- Allergens:soy,wheat
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Vegan Mushroom and Spinach Quiche is a delightful, plant-based twist on the classic French dish. Made with a flaky, golden crust and a creamy, egg-free filling, it’s both savory and satisfying. Fresh mushrooms and spinach are sautéed to perfection, enhancing their natural flavors and creating a rich, umami experience. The mixture is blended with silken tofu and nutritional yeast, creating a smooth and creamy texture without the need for dairy. This quiche is perfect for any meal, whether you’re serving it as a main course for brunch or a light dinner. It’s also a great option for potlucks and gatherings, delighting both vegans and non-vegans alike with its compelling flavors and textures.
Ingredients
- 1 pre-made vegan pie crust
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 3 cups fresh spinach
- 14 ounces silken tofu
- 1/4 cup nutritional yeast
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Steps:
- Preheat oven to 375°F (190°C).
- Roll out the pie crust into a 9-inch pie dish. Set aside.
- In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add mushrooms and cook until browned. Stir in spinach until wilted.
- In a blender, combine silken tofu, nutritional yeast, cornstarch, salt, pepper, and nutmeg. Blend until smooth.
- Pour the mixture into the prepared pie crust.
- Bake for 40 minutes or until the quiche is set and the top is golden.
- Allow to cool slightly before slicing and serving.
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American, Brunch, French, Mediterranean, Savory | No Comments » on Vegan Mushroom and Spinach Quiche