Cost: $8.00 if you make your own crust!
I love how this browned on the edges and the top-level mushrooms crisped up! I used more spinach then any normal person would, so my recipe below calls for a lot less. (I added an entire bag because I wanted a powerhouse dinner.) This would definitely work, doubled, as a casserole in an oiled dish with a breadcrumb bottom or just no crust at all. A fantastic brunch with a side of fruit and soy yogurt or perhaps dinner with a green salad and crisp glass of white wine! Let it cool completely, or make a day ahead, chill in fridge and reheat next day.
Makes 1 Quiche
- One 9 inch pie crust, normal depth (not deep dish) Make your own! Cheap!
- one small box of sliced baby bellas
- half a small bag of baby spinach, chopped
- 1 handful of basil, stems removed and chopped finely
- 1 small onion, finely chopped
- 3 cloves garlic
- 14 ounces of super-firm water-packed tofu, drained well
- 1/2 tsp hot sauce (I used sriracha)
- 1.5 tsp vegan broth powder
- dash or two of turmeric
- 1/4 tsp. red pepper flakes
- 1 Tbsp. DRIED parsley, chopped
- salt and black pepper to taste
- Preheat oven to 375° F.
- Lightly brown your pie crust about 10 minutes in the oven, then take out and set aside.
- Heat oil in large skillet over low-medium heat.
- Sauté mushrooms and spinach together in pan alone with a little olive oil for about 10 minutes. Mushrooms and spinach will shrink down tremendously and release lots of liquid.
- While waiting for this to happen, blend your tofu, hot sauce, broth powder, turmeric, pepper flakes, parsley and pepper in a food processor until well-mixed. Salt to taste.
- Drain mushrooms and spinach WELL in a strainer, press down and squeeze the spinach to get it as dry as possible. Remove all liquid from pan. Set mushroom/spinach aside.
- Starting again with the dry pan on medium, add more olive oil, then saute the onion and garlic with the chopped basil until the onion is softened.
- Combine mushroom/spinach mixture in pan with the onion mixture, stir and cook for about 5 minutes, then turn heat off.
- Spread half tofu mixture in pie crust.
- Arrange half veggie mixture evenly over the tofu layer
- Spread remaining tofu mixture on top, then add last layer of veggies, pressing down lightly so the veggies are partially tucked-into the tofu.
- Bake for 40 minutes, checking the crust often so it doesn’t burn. Let it cook longer if the quiche is still too wet after 40 minutes.
- Let cool and serve at room temperature so it will set.