Difference between revisions of "Spinach and mushroom quiche"

Revision as of 06:09, 30 November 2020

Difficulty: 1/5

Time: 1 hour and 15 minutes

Servings: 6

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 colour)

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 head 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, 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. Put the filling into the pie crust. 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.