Vegan Spinach, Mushroom, and Red Pepper Quiche

Vegan Spinach, Mushroom, and Red Pepper Quiche cover

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Vegan Spinach, Mushroom, and Red Pepper Quiche

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Ingredients

Warning0 allergens identified

Vegan Spinach, Mushroom, and Red Pepper Quiche

1 frozen pie shell(vegan; or use a vegan refrigerated pie crust)

4 ounces cremini mushrooms

½ red bell pepper

4 ounces baby spinach

2 tablespoons extra-virgin olive oil

1 dash salt(for vegetables)

1 dash black pepper(for vegetables)

1 firm tofu(14 oz. per block, drained)

⅓ cup unsweetened cashew milk

¼ cup nutritional yeast

½ tsp turmeric

¼ tsp garlic powder

¾ tsp salt(for quiche base)

¼ tsp black pepper(for quiche base)

Instructions

Preheat the oven to 400°F. Move a rack to the lowest position in the oven.

Prick the bottom of the frozen pie shell several times with a fork, and transfer to a baking sheet. If using a refrigerated crust, arrange it in a 9-inch pie pan, then prick the bottom with a fork.

Bake the pie shell on bottom rack of oven until the bottom is slightly puffed, 12-14 minutes, or according to package directions. When done, remove from oven and set aside.

Reduce oven temperature to 350°F.

Slice the mushrooms, finely dice the red pepper, and roughly chop the spinach.

Set a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, add the red pepper and mushrooms. Cook, stirring frequently, for 1-2 minutes, then add the spinach. Season lightly with salt and pepper and continue to cook until the spinach is fully wilted and the mushrooms are browned, 1-2 minutes. Remove the skillet from the heat and set aside.

Place the tofu, cashew milk, nutritional yeast, turmeric, garlic powder, salt, and black pepper in a blender or food processor. Blend on high until completely smooth, about 1 minute. Transfer the mixture to a large mixing bowl.

Add the spinach, mushrooms, and peppers to the tofu mixture. Fold with a rubber spatula until the vegetables are evenly distributed.

Pour the tofu mixture into the pie shell. Cover the edges of the pie shell with pie guards or strips of aluminum foil to avoid burning or over-browning the crust.

Bake the quiche on bottom rack of oven until the top is firm and golden brown, 55-65 minutes.

Check to see that quiche is done. Remove from oven or add time as needed.

Allow to cool for at least 30 minutes at room temperature before slicing and serving. Leftover quiche may be stored covered in the refrigerator for up to 3 days.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Press Your Tofu Thoroughly 🧊
Wrap firm tofu in a clean kitchen towel and press for 15-20 minutes before blending to remove excess moisture, ensuring a firmer, less watery custard that sets properly in the oven.
Toast Your Mushrooms First 🍄
Sauté the cremini mushrooms alone in a hot pan for 5-7 minutes before adding other vegetables to evaporate their water content and concentrate their umami flavor for a richer quiche.
Blend the Tofu Mixture Silky Smooth 🥄
Use a high-powered blender and process the tofu, cashew milk, and seasonings for at least 2-3 minutes until completely silken and creamy—any graininess will affect the final texture.
Prebake Your Crust Lightly ⏱️
Bake the frozen pie shell at 375°F for 8-10 minutes until it's set but not fully cooked, preventing a soggy bottom crust when the wet filling is added.
Use the Jiggle Test for Doneness 👀
The quiche is done when the edges are set but the center still jiggles slightly when gently shaken—it will continue cooking as it cools, ensuring a creamy center rather than an overcooked, rubbery custard.