Vegan Spinach Mushrooms Mini Quiches Recipes

EASY TOFU VEGAN SPINACH & MUSHROOM QUICHE

Steps:

• Make the pie crust. Click here to get the recipe. see note
• Preheat oven to 350°F (176˚C)
• For the Filling
• Heat the 1 tbsp olive oil in a large skillet on medium heat. When the oil is hot add the onion and mushrooms, cook until the mushrooms are nicely browned, approximately 7 minutes.
• Add the minced garlic, 1 tsp of Italian seasoning, spinach, and salt and pepper to taste. Cook for approximately 1 to 2 minutes, or until the spinach is just wilted.
• Place the 14 oz of tofu, the flax egg, and the remaining 1/2 tsp of Italian seasoning, and salt to taste in the blender or food processor and process until it's smooth and creamy.
• In a large bowl combine the tofu mixture, 3 cups of vegan cheese, and the mushrooms and onions and stir to combine.
• Roll out the dough until it's approximately 1/8"thick and place in a pie plate. Trim the edges and pinch the dough around the top of the plate.
• Pour the filling into the plate and bake for 40 to 45 minutes or until you can insert a toothpick and it comes out clean. Cover the edges of the crust with aluminum foil or a pie crust protector if it begins to burn. Let cool for 10 minutes before slicing.

VEGAN SPINACH & MUSHROOMS MINI QUICHES

Steps:

• Preheat your oven to bake at 350°F. Gather all of your ingredients and supplies.

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.