Description
Vegan Mushroom Quiche with Ricotta and Spinach
Transforming a classic quiche into a vegan delight might seem challenging, but with the right substitutions, it becomes an irresistible dish! This Vegan Mushroom Quiche combines creamy tofu, flavorful vegan ricotta, and vibrant spinach, delivering the comfort of a traditional quiche without the dairy or eggs. Perfect for brunch, lunch, or a light dinner, it’s a savory treat sure to impress everyone at the table!
For the Crust:
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup vegan butter, chilled and cubed
3-4 tbsp ice water
For the Filling:
14 oz firm tofu
1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
4 cups fresh spinach, chopped
1 cup vegan ricotta cheese
1 cup mushrooms, sliced
¼ cup nutritional yeast
1 tsp turmeric
½ tsp nutmeg
Salt and pepper to taste
Optional: ½ cup sun-dried tomatoes, ¼ cup black olives
Directions:
1. Prepare crust by combining flour and salt, cut in butter, add water, form dough, chill for 30 min, roll, and blind bake.
2. Press tofu, blend with cooked onion, garlic, spinach, ricotta, nutritional yeast, and spices.
3. Pour filling into crust and bake at 350°F for 35-40 minutes.
Prep Time: 30 mins
Kcal: 250 per serving
