Vegan Spinach Mushroom Quiche
Indulge in the comforting and savory flavors of this Vegan Spinach Mushroom Quiche, a plant-based twist on a classic brunch favorite. Featuring a flaky vegan pie crust, creamy tofu-based filling, and a medley of fresh spinach and earthy mushrooms, this recipe is a delicious and protein-packed alternative to traditional quiche. Nutritional yeast and Dijon mustard add a pop of umami, while a golden touch of ground turmeric enhances both flavor and color. Quick to prepare and baked to perfection in just under an hour, this dish is perfect for breakfast, brunch, or even a light dinner. Serve it warm or at room temperature with a sprinkle of fresh parsley or chives for an elegant finishing touch. Whether you're catering to vegan guests or simply exploring plant-based options, this quiche is sure to impress!
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Recipe Information
Ingredients
- 1 piece Vegan pie crust
- 14 ounces Firm tofu
- 1 cup Unsweetened plant-based milk (e.g., almond, soy, oat)
- 3 tablespoons Nutritional yeast
- 2 tablespoons Chickpea flour
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 4 cups Fresh spinach
- 8 ounces Cremini or button mushrooms, sliced
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh parsley or chives, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Place the vegan pie crust into a 9-inch pie dish if not already prepared. Set aside.
Drain the tofu and press it between paper towels or a clean kitchen towel to remove excess moisture.
In a blender or food processor, combine the tofu, plant-based milk, nutritional yeast, chickpea flour, turmeric, garlic powder, onion powder, salt, black pepper, and Dijon mustard. Blend until smooth and creamy. Set aside.
Heat olive oil in a medium skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring often, until they release their moisture and begin to brown.
Add the spinach to the skillet with the mushrooms. Cook for another 2-3 minutes until the spinach wilts. Remove from heat and set aside.
Spread the cooked mushroom and spinach mixture evenly over the bottom of the prepared pie crust.
Pour the tofu mixture on top of the vegetables and spread it out with a spatula to ensure an even layer.
Place the quiche in the preheated oven and bake for 45-50 minutes, or until the top is firm and lightly golden.
Remove the quiche from the oven and let it cool for 10-15 minutes before slicing and serving.
Garnish with fresh parsley or chives if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2831 mg | 123% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 11.0 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1060 mg | 82% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1984 mg | 42% | |
*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.
