Spinach and mushroom quiche
- 2 tbsp olive oil
- 1 pcs onion
- 220 g mushrooms
- 2 cup spinach
- 2 pcs garlic, clove, chopped
- 200 g tofu
- 1/2 tbsp dry yeast
- 1/4 cup corn starch
- 1 tbsp lemon juice
- 1/2 tbsp turmeric, ground
- 1 tbsp salt
- 1 pcs vegan pie crust
- Thaw your vegan pie crust for about 10 minutes. Pierce the bottom and the sides of the pie crust so that air pockets don’t form.
- Preheat oven to 180°C.
- Heat oil in a large skillet. Add onions and mushrooms. Cook over medium heat until mushrooms have release most of their liquid, about 10 minutes. Add spinach and garlic and cook for another 3 minutes. Set aside.
- Combine tofu, yeast, cornstarch, lemon juice, turmeric and salt in a food processor or blender and process until smooth and creamy.
- Add tofu mixture to sautéed vegetables, stir to combine and spoon mixture into the pie crust.
- Using a spatula, spread the mixture around so it’s even on top.
- Bake for 30 minutes, or until the top is golden and the center is firm.
- Very low in cholesterol
- High in vitamin A
- Very high in vitamin B6
| Preparation time: | 50 min |
| Portions: | 6 |
| Difficulty: | easy |
| Cuisine: | French |
| Calories: | 423.32 kcal |
| Carbohydrates: | 45.56 g |
| Cholesterol: | 0 mg |
| Sugar: | 4.23 g |
| Protein: | 12.31 g |
| Fat: | 23.02 g |
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com