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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

  1. 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.
  2. Preheat oven to 180°C.
  3. 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.
  4. Combine tofu, yeast, cornstarch, lemon juice, turmeric and salt in a food processor or blender and process until smooth and creamy.
  5. Add tofu mixture to sautéed vegetables, stir to combine and spoon mixture into the pie crust.
  6. Using a spatula, spread the mixture around so it’s even on top.
  7. Bake for 30 minutes, or until the top is golden and the center is firm.

Good points

  • Very low in cholesterol
  • High in vitamin A
  • Very high in vitamin B6

Preparation time: 50 min
Portions: 6
Difficulty: easy
Cuisine: French
General (in 1 portion)
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