This vegan version of spinach and mushroom quiche is every bit as good as the conventional kind. Try it and see for yourself.
Are you a quiche person? If you are you’re going to love this vegan spinach and mushroom quiche. Even if you eat eggs, this is a great alternative if you’re trying to limit your dairy consumption. Quiche is one of my favorite brunch recipes, but it also makes a great dinner. Pair it with a healthy green salad and you’ve got a well-balanced and satisfying dinner.
I’m not going to lie, I was really nervous about trying to make a vegan quiche. Would I be able to get the texture right? Would it be firm like an egg filling? Would it taste like the quiche I used to make? The more I thought about it the more intimidating it seemed. All I can say is thank God for tofu y’all. It’s truly a magical ingredient. And I can’t say enough about flax seed as an egg replacer for savory dishes, it’s the best. Needless to say, all of my worrying was for nothing, because this vegan spinach and mushroom quiche is quite tasty.
Don’t be afraid of making this just because it has a fancy French name! It’s actually so easy. If you can find a readymade vegan pie crust that doesn’t have hydrogenated oil in it, then go ahead and cheat a little. If you can’t, then make my easy pie crust. The filling is a cinch. All you need to do is caramelize a red onion and then cook the mushrooms and the spinach with Italian spices. While the veggies are cooking puree the tofu, flax seed eggs made from Bob’s Red Mill Organic Whole Flaxseed Brown, 24-Ounce Packages (Pack of 4) , and Bob’s Red Mill Large Flake Yeast, 8 oz (affiliate links) until it’s light and fluffy. When the onion and mushroom mixture is done add it to a large bowl, add the tofu mix, and combine well. Finally, pour it into the pie tin and bake for 45 minutes. See, it really is easy.
Oh yeah, I added some Upton’s vegan bacon to this quiche. It’s totally optional, but I had some so why not?
After years of eating quiche I consider myself a quiche snob. I don’t like watery quiche, or dry quiche. I don’t like bland quiche or over spiced quiche. I like mine firm, and I like to taste the flavor of the caramelized onions, the mushrooms, and the spinach, with just a hint of Italian spices, such as oregano, basil, and sage. If you’re like me, then you will be just as happy with this recipe as I am.
Thankfully, it only took me one try to get this right, and I really did get it right. It’s firm, but light, not too dense, and the flavor is savory and cheesy, thanks to the nutritional yeast. But don’t take my word for it, my son is home from college and I gave him a piece for breakfast this morning. He put his nose up when I told him that it had tofu in it, but he tried it anyway. He asked for a second slice, so I’m going to go ahead and say that he liked it.
Quiche is a great Christmas morning dish because you make it the day before. Who wants to spend a ton of time in the kitchen when there is so much fun going on around the tree?
You can purchase Bob’s Red Mill flax seed and nutritional yeast at Amazon by clicking on the links below. And, how festive is this pretty red pie plate?! Protect your pie crust from burning with these silicone pie crust protectors.
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