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