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Close up of vegan spinach mushroom sundried tomato quiche garnished with sliced mushrooms

Vegan Spinach, Mushroom, Sun-dried Tomato Quiche

Elevate your culinary adventures with our Vegan Spinach Mushroom Sun-Dried Tomato Quiche, a versatile masterpiece that shines across every meal. Imagine the allure of a flaky, golden-brown crust embracing a tantalizing fusion of sautéed mushrooms, vibrant spinach, and the sweet charm of sun-dried tomatoes. But that's not all – the pièce de résistance is the velvety, dairy-free tofu filling, expertly seasoned for a symphony of flavors.
Servings 6
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Ingredients
  

For the filling

  • 1 silken tofu, block firm or extra firm, drained
  • 1/2 cup unsweetened plant-based milk
  • 1/8 cup nutritional yeast
  • 1 1/2 tablespoons chickpea flour (can use arrow root or corn starch)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garlic granules
  • 1/2 teaspoon onion granules
  • 1/4 teaspoon salt

For the vegetable mixture

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 2 cups fresh baby spinach, chopped
  • 1/4 cup sundried tomatoes, chopped
  • salt and pepper to taste

For the crust

  • 1 prepared vegan pie crust (store-bought or homemade) - see notes for homemade recipe

Instructions
 

Prepare the filling

  • Preheat your oven to 375°F (190°C).
  • In a blender or food processor, blend the crumbled tofu, plant-based milk, nutritional yeast, turmeric powder, garlic powder, onion powder, salt, and black pepper until smooth. Set aside.

Sauté the vegetables

  • In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened.
  • Add the minced garlic and sliced mushrooms. Sauté until the mushrooms are browned and any liquid has evaporated.
  • Add the chopped spinach and cook until wilted. Season with salt and black pepper. Remove from heat and set aside.

Assemble and cook the quiche

  • Place the prepared vegan pie crust in a 9-inch pie dish.
  • Spread the sautéed vegetable mixture evenly over the crust.
  • Sprinkle the chopped sundried tomatoes over the vegetables.
  • Pour the tofu mixture over the vegetables and tomatoes, spreading it evenly.
  • Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden.
  • Allow the quiche to cool for a few minutes before slicing and serving. Serve warm or at room temperature.

Notes

QUICHE CRUST: If you have a bit more time and you'd like to make your own crust. Here is a recipe for the Quiche Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup vegan butter, cold and cubed
3-4 tablespoons ice water
Instructions:
  1. In a mixing bowl, whisk together the flour and salt.
  2. Add the cold vegan butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together.
  4. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  5. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim any excess.