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Vegan Mushroom and Spinach Quiche

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Vegan Mushroom and Spinach Quiche

Vegan Mushroom and Spinach Quiche

This Vegan Mushroom and Spinach Quiche is a perfect breakfast or brunch dish that is wholesome, tasty, and easy to prepare.

4

Servings

15 min

Prep Time

45 min

Cook Time

60 min

Total Time

Courses

Cuisines


Ingredients

Crust

Filling

Steps

Crust
  1. In a food processor, pulse the flour, butter, and salt until the mixture resembles coarse crumbs.
  2. Add the ice water, 1 tablespoon (15ml) at a time, and pulse until the dough just comes together.
  3. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
  4. Preheat the oven to 375°F (190°C).
  5. On a lightly floured surface, roll out the dough to a 12-inch (30cm) circle.
  6. Transfer the dough to a 9-inch (23cm) pie dish and trim the edges.
  7. Prick the bottom of the crust with a fork and bake for 15 minutes, or until lightly golden. Set aside.
Filling
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and garlic and sauté for 2-3 minutes, or until softened.
  3. Add the mushrooms and sauté for 5-7 minutes, or until they release their moisture and start to brown.
  4. Add the spinach and salt and sauté for another 2-3 minutes, or until the spinach is wilted.
  5. Transfer the mixture to a food processor and add the tofu, nutritional yeast, turmeric, and black pepper. Puree until smooth.
  6. Pour the mixture into the prepared crust and smooth the top.
  7. Bake for 25-30 minutes, or until the filling is set and lightly golden.
  8. Let the quiche cool for 10 minutes before slicing and serving.

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