Vegan Spinach Mushroom Quiche
I’ve never actually had an eggy quiche, but I have had many vegan ones made with tofu, white beans, and even chickpea flour. It’s amazing how creative you can get with ingredients once you remove the animal products!
Spinach and mushroom are my favorite quiche fillings. If you’d prefer different fillings, feel free to use different greens such as kale or chard. Zucchini, peppers, and even carrots would work well, too.
This Vegan Spinach Mushroom Quiche is tofu based, and it’s a good dish with which to usher in spring. It’s also perfect to serve on Mother’s Day or at Easter brunch, as both vegans and omnivores enjoy it. I’ve made it for many potlucks, and it’s always been a hit.
If you know that you’re not going to have too much time to assemble this in the morning, you can make it ahead and bake it just before you’re ready to eat.
Vegan Spinach Mushroom Quiche
For the Crust
- 1/3 cup olive oil, plus one teaspoon, divided
- 3 tablespoons sesame seeds
- 1 cup whole wheat pastry flour
- ½ cup rolled oats
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1/3 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 1/3 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.
Mix 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 brown.
Let the quiche sit for 5 minutes before slicing and serving.
Other great brunch recipes include: