Description

A Vegan Spinach Mushroom Quiche that delivers a silky, savory custard, combining the deep umami of sautéed cremini mushrooms with the vibrant freshness of organic spinach, all while being healthy and delicious.

Ingredients

Scale

1 Homemade or Store-Bought Vegan Pie Crust
2 cups Cremini Mushrooms, sliced
5 cups Fresh Baby Spinach, washed and dried
1 block Extra-Firm Tofu, blended
1 cup Raw Cashews, soaked for 4 hours
1/4 cup Nutritional Yeast
2 Shallots, finely diced
2 cloves Garlic, minced
1/2 teaspoon Kala Namak (Black Salt)
2 tablespoons Extra Virgin Olive Oil
1/4 teaspoon Turmeric, pinch

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Instructions

Preheat oven to 375°F (190°C) and blind bake the vegan crust for 10 minutes
Heat olive oil in a skillet and sauté shallots until translucent, then add garlic and cook until fragrant
Add sliced mushrooms to skillet and cook until golden brow
Add spinach in batches, stirring until wilted, then remove from heat
Blend tofu, soaked cashews, nutritional yeast, kala namak, turmeric, and a splash of water until smooth
Fold the sautéed mushroom and spinach mixture into the tofu custard
Pour filling into the pre-baked crust, smooth the top, and bake for 35-40 minutes until set
Cool for 15-20 minutes before slicing

Notes

To avoid sogginess, ensure excess moisture from spinach is drained before mixing.

Prep Time: 20 mins
Cook Time: 40 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285 kcal
Sugar: 1 g
Sodium: 310 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 12 g
Cholesterol: 0 mg