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): 320         (calories in whole recipe: 1920)
Proteins	30%	16.9g	Protein: lysine	28%	0.6g
			Protein: methionine	21%	0.2g
			Protein: isoleucine	34%	0.6g
Carbohydrates	24%	31.8g	Fibers	21%	8.3g
			Net carbs	n/a	23.5g
			Sugars	n/a	3.1g
Fats	25%	16.8g	Omega-3	7%	0.1g
			Omega-6	25%	4.4g
			Saturated fats	n/a	1.6g
Vitamin B1	155%	1.9mg	Vitamin B2	159%	2.1mg
Vitamin B3	87%	14.0mg	Vitamin B5	31%	1.6mg
Vitamin B6	142%	1.9mg	Folate	21%	87.8μg
Vitamin A	0%	6.5μg	Vitamin C	3%	2.8mg
Vitamin E	44%	6.7mg	Vitamin K	4%	5.8μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	19%	196.3mg	Copper	85%	0.8mg
Iron	50%	4.1mg	Magnesium	35%	141.0mg
Manganese	93%	2.2mg	Phosphorus	52%	368.2mg
Potassium	13%	626.5mg	Selenium	60%	33.5μg
Zinc	26%	3.0mg	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.