From our friends at Dianne’s Vegan Kitchen
Made with tofu, this Vegan Spinach Mushroom
Quiche is the ultimate brunch dish. It’s great for those nights when you want
breakfast for dinner, too.
Yield: 8 servings
Prep time: 20 minutes
Cook time: 70 minutes
Total time: 90 minutes
For the Crust:
cup olive oil, plus one teaspoon, divided
3 tablespoons sesame seeds
1 cup whole wheat pastry flour
½ rolled oats
½ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon black pepper
cup almond plain almond milk
For the Filling:
1 teaspoon olive oil
1 leek, cleaned and chopped
3 cloves garlic, minced
10 ounces white button or crimini mushrooms
1 teaspoon sea salt, divided
½ teaspoon red pepper flakes
½ teaspoon dried basil
½ teaspoon dried thyme
1 pound baby spinach, chopped
14 ounce container firm or extra firm tofu,
pressed and drained
3 tablespoons lemon juice
3 tablespoons water or vegetable stock
3 tablespoons nutritional yeast
1 tablespoon cornstarch
½ teaspoons turmeric
Paprika, for dusting
Preheat your oven to 350° and lightly brush a
pie or tart pan with a teaspoon of oil.
Make the Crust: Toast the sesame seeds a small
pan over medium heat. This will take 5 to 10 minutes. Keep an eye on them,
because they can burn quickly.
Add the toasted sesame seeds, flour, oats baking
powder, salt, and pepper to a food processor fitted with an s-blade. Process
until the oats are finely ground.
Whisk together the almond milk and ⅓ cup olive oil in a medium
bowl. Mix in the dry ingredients until a dough forms.
Press the dough into the pie pan, spreading it
out evenly as you go. Make sure you press the dough into corners and fluted
sides of the pan, if you pan is fluted. Trim away any excess dough. Refrigerate
until ready to use.
Make the Filling: Heat the oil in a large pan
over medium-high heat. Add the leek and cook, stirring frequently, for about 5
to 10 minutes, until the pieces begin to brown.
Add the garlic, mushrooms, ½ teaspoon of salt,
red pepper flakes, thyme to the pan. The salt will help the mushrooms release
their liquid and brown. Cook for about 10 more minutes.
Add the spinach and cook for another minute or
two, until it wilts.
While the vegetables are cooking, crumble the
tofu into a food processor fitted with an s-blade. Add the lemon juice, water
or stock, nutritional yeast, lemon juice, nutritional yeast, cornstarch,
turmeric, and ½ teaspoon of salt. Process until the mixture is thick and looks
like ricotta cheese. Add a little more water or vegetable stock if the mixture
is too thick.
together the vegetables and tofu mixture. Fill the crust with the mixture and
smooth the top with the back of a rubber spatula or wooden spoon. Dust the top
with paprika. Bake for 45 to 50 minutes, until the filling is firm and golden
Let the quiche sit for 5 minutes before slicing