If you are a fan of quiche the way that I am then you will absolutely love the robust flavor of this vegan quiche recipe by Silvia Nagy Ryan at TheTinyAvocado.com. Silvia nailed it with the texture making this vegan quiche even more delicious than egg-based quiche. Yet, the best surprise is how simple and easy this recipe is to follow.
Ingredients
- 1 cup flour
- 1/4 cup oil
- 1/4 cup cold water
- pinch of salt
- 12 oz firm tofu
- 1/4 cup chopped onion
- 1 cup chopped mushrooms
- 3 cups fresh spinach
- 3 tbsp chopped dill
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 1 tomato, sliced thinly
Instructions
Preheat oven to 375°F.
Mix flour, oil, cold water and pinch of salt in a bowl until combined. Roll out the dough and press into a 9″ pie crust or pie pan. Bake for 10 minutes in the oven.
Meanwhile, sauté onions and mushrooms for 5 minutes. Add spinach and cook until wilted, for about a minute. Set aside.
Add tofu, dill, nutritional yeast and spices to a food processor, let run until smooth. In a large bowl, combine tofu mixture with onions, mushrooms and spinach. Add mixture to the pie crust/ pan. Smooth out the mixture. Top with sliced tomatoes and place it in the oven. Bake for about 40 minutes or until golden. Let cool for 5 minutes before serving. Enjoy!
