Easy Tofu Vegan Spinach Mushroom Quiche Recipes

SPINACH AND MUSHROOM TOFU QUICHE

Steps:

• Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.
• Heat oil in a large skillet over medium-high heat. Saute spinach, onion, garlic, and mushrooms until golden.
• In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, and parsley; process until smooth. In a large bowl combine tofu mixture with broccoli mixture (THERE IS NO BROCCOLI IN THIS RECIPE!). Pour into pie crust.
• Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.

EASY VEGAN QUICHE

Steps:

• Preheat the oven to 350 degrees F and lightly grease a 9-inch Quiche Pan or a 9-inch pie pan.
• Combine the ground flaxseeds and water in a small bowl and set aside. This is your flax egg.
• In a food processor, add the dry ingredients (almond flour, gluten free flour and salt) and pulse to combine. With the food processor running, slowly drizzle in the olive oil and flax egg. Add 2-4 tablespoons water and pulse, as needed, until the dough sticks together when you press it between your fingers.
• Crumble the dough into the pan and press the mixture evenly on the bottom and up the sides of the pan. Press firmly and evenly. Poke a few holes in the bottom of the crust, and then bake for 12 minutes. Remove and set aside while you make the filling. Increase the oven temperature to 375 degrees F.
• In a medium skillet, saute the garlic and mushrooms over medium heat for 3-4 minutes, until the mushrooms soften. Now add the spinach and stir until it wilts. Remove from heat and set aside.
• In the food processor, add the drained tofu (no need to press it), almond milk, nutritional yeast, onion powder, turmeric and salt. Blend until very smooth, scraping down the sides as needed. Add the cooked vegetable mixture, and pulse a few times to combine, but don't blend - you want there to be a lot of texture left.
• Pour the filling into the crust and spread evenly using a spatula. Press the sun dried tomato pieces or fresh tomatoes into the top of the quiche. Bake for about 35 minutes, until the top is firm.
• Cool for 10-15 minutes before slicing. Serve and enjoy! Leftover quiche will save in the refrigerator for 3-4 days.

VEGAN SPINACH-MUSHROOM QUICHE

Steps:

• Preheat the over to 350°F.
• To make the crust, spread the oats and sesame seeds/nuts of your choice on a baking sheet and toast in the oven for ~10 minutes.
• Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade (I use my blender, but it is boss). Add the flour, baking powder, salt, and pepper, and process until the oats are finely ground.
• In a medium bowl, whisk together the soy milk and oil. Using a wooden spoon, mix in the dry ingredients to form a dough.
• Lightly brush a 9-inch or 10-inch pie with oil. Put the dough into pan, place a piece of plastic wrap on the dough and press down evenly, making sure to fill in the fluted sides of the pan. Trim the tart of any excess dough and refrigerate while you make the filling.
• To make the filling, in a wide saute pan over medium heat, warm 2 tablespoons of the oil. Add the onion and mushroom, raise the heat to high, and saute for 10 to 12 minutes, stirring and shaking, and depending on how much of the left over wine you have chosen to drink, flipping the pan until the vegetables are caramelized. Add the wine and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with 1/2 teaspoon of the salt and continue to cook until relatively dry (excess moisture gone). Using a rubber spatula, scrape the vegetables into a mixing bowl and set aside.
• In a small saucepan over medium heat, warm the remaining 5 tablespoons of oil. Add the garlic, basil, thyme, and red pepper flakes. Simmer gently for 3 to 4 minutes or until the garlic is golden. Do not let the garlic brown or it will become bitter (I mean that, I will find you)! With a rubber spatula, scrape the garlic oil into the bowl of a food processor or blender.
• Crumble the tofu into the bowl of the food processor. Add the lemon juice, vinegar, turmeric, and remaining 1 teaspoon of salt and puree until smooth. With a rubber spatula, scrape the puree into the mushroom-onion mixture.
• Remove and discard the tough stems of the spinach (not completely necessary but a fancy touch none the less). Wash the leaves in a large bowl with several changes of cold water. Transfer the spinach to a pot and cook covered, over high heat for several minutes, just until wilted. Drain in a colander and rinse under cold water to arrest the cooking. Drain well and squeeze dry. Transfer the spinach to a cutting board and chop fine (this is important, going for flakes here, not stands). Add the spinach to the rest of the filling and stir well to combine.
• Fill the tart shell with the tofu and vegetable mixture and smooth the top with the back of a spoon. Dust with Paprika and some vegan cheese if you would like. Bake for 45 to 50 minutes, until firm.
• Let the tart cool for 8 to 10 minutes before slicing and serving.