Spinach and mushroom quiche

Difficulty: 2/5

Preparation and cooking time: 1 hour and 15 minutes

Servings: 6

Cost per serving: $1.03 (total cost: $6.20)

Cost per 2000 kcal: $6.46

Nutrition facts per serving
CALORIES PER SERVING (kcal): 337         (calories in whole recipe: 2022)
Proteins	33%	18.9g	Protein: lysine	34%	0.7g
			Protein: methionine	24%	0.2g
			Protein: isoleucine	37%	0.7g
Carbohydrates	26%	34.2g	Fibers	26%	10.2g
			Net carbs	n/a	24.0g
			Sugars	n/a	3.4g
Fats	26%	17.2g	Omega-3	19%	0.3g
			Omega-6	25%	4.4g
			Saturated fats	n/a	1.7g
Vitamin B1	158%	1.9mg	Vitamin B2	166%	2.2mg
Vitamin B3	88%	14.2mg	Vitamin B5	32%	1.6mg
Vitamin B6	147%	1.9mg	Folate	37%	148.3μg
Vitamin A	34%	308.0μg	Vitamin C	4%	3.9mg
Vitamin E	56%	8.5mg	Vitamin K	230%	276.2μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	27%	272.8mg	Copper	93%	0.8mg
Iron	63%	5.1mg	Magnesium	45%	182.0mg
Manganese	109%	2.5mg	Phosphorus	56%	393.2mg
Potassium	16%	777.5mg	Selenium	65%	62.0μg
Zinc	29%	3.2mg	Sodium to taste

Ingredients:

FOR THE PIE CRUST

• Vegan pie crust

FOR THE VEGETABLE FILLING

• 1/2 thinly sliced big-sized leek
• 300g sliced mushrooms
• 300g frozen spinach

FOR THE TOFU FILLING

• 250g rinsed and drained tofu
• 2 tbsp nutritional yeast
• 1 tbsp whole-wheat flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/8 tsp turmeric (for color)

Instructions:

• Pre-heat oven to 200°C.
• In a medium-sized pot, put the leeks with a little bit of water to steam until softened. Once soft, cook stir in the mushrooms and spinach until they start softening. Sprinkle a little bit of salt and pepper, and drain any excess liquid in a small bowl. Turn off the heat and set aside.
• In a blender, put all of the ingredients of the tofu filling and blend until smooth. If the mixture is not creamy enough (similar to how cream cheese would be), add a little bit of the cooking water of the vegetables until the right consistency is achieved.
• Stir the tofu filling into the vegetable filling until evenly distributed.
• In a 9-inch pie plate, press the vegan pie crust and trim off any excess (as shown here).
• Put the filling into the pie crust, giving it an even flat surface (preferably spreading it evenly with a silicone spatula) and making sure the filling stays below the level of the edge of the pie crust, as the picture below shows.

• Bake for 10 minutes, then reduce the temperature to 180°C and bake for another 40 minutes or until the top is starting to brown. Take out of the oven and let cool a little bit before serving.

Serving:

Cut a slice of the quiche and place on a plate. Serve with a side salad or a fresh whole-wheat bun.