Vegan Mushroom Quiche
Delight your taste buds with this Vegan Mushroom Quiche, a plant-based twist on the classic savory tart, perfect for brunch, lunch, or a light dinner. Featuring a flaky, homemade coconut oil crust and a creamy chickpea flour and tofu filling, this quiche is packed with umami-rich sautéed mushrooms, aromatic garlic, sweet yellow onion, and vibrant baby spinach. Seasoned with thyme, turmeric, smoked paprika, and a hint of soy sauce, every bite is bursting with flavor. Easy to make and completely dairy- and egg-free, this recipe is ideal for vegans and anyone looking for a wholesome, delicious meal. Serve it warm or at room temperature for an impressive and satisfying dish that’s as healthy as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup coconut oil (solid, not melted)
- 4 tablespoons cold water
- 1 cup chickpea flour
- 3 tablespoons nutritional yeast
- 1.5 cups unsweetened almond milk
- 8 ounces extra-firm tofu
- 2 tablespoons olive oil
- 8 ounces white or cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 2 tablespoons soy sauce
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon smoked paprika
- 2 cups baby spinach
Instructions
Preheat your oven to 375°F (190°C).
To make the crust, in a large mixing bowl, combine the all-purpose flour and a pinch of salt.
Add solid coconut oil and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing gently until the dough comes together.
Press the dough into a 9-inch pie or tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.
Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
In a blender or food processor, combine chickpea flour, nutritional yeast, almond milk, tofu, salt, turmeric, smoked paprika, and black pepper. Blend until smooth and creamy.
In a large skillet over medium heat, heat olive oil.
Add onions and sauté for 5 minutes until they begin to soften.
Add garlic and cook for another minute.
Add mushrooms and soy sauce. Cook until mushrooms are tender and most of the liquid is absorbed, about 5-7 minutes.
Stir in fresh thyme leaves and spinach, cooking until the spinach wilts.
Combine the mushroom-spinach mixture with the chickpea flour mixture and stir well.
Pour the combined mixture into the partially baked crust and smooth the top.
Bake in the preheated oven for 25-30 minutes or until the top sets and is golden.
Remove from oven and allow to cool for at least 10 minutes before slicing.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 591 mg | 26% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 3.9 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 282 mg | 22% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 484 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
