Tofu Mushroom & Spinach Quiche
This Tofu Mushroom & Spinach Quiche is a delicious and nutrient-packed twist on the classic dish, made completely plant-based with a creamy silken tofu filling and a hearty chickpea flour crust. Bursting with umami-rich mushrooms, tender spinach, and aromatic garlic, this quiche is perfect for brunch, meal prep, or a light yet satisfying dinner. The no-roll chickpea flour crust adds a subtly nutty flavor while keeping things gluten-free and protein-rich. Serve warm or at room temperature, and enjoy a wholesome, flavorful bite in every slice!
Prep Time: 15 minutes Cook Time: 40 minutes
Yield: 8 servings Serving Size: 1 slice
Ingredients:
Tofu Quiche Filling
- 1 14-oz. block silken tofu, pressed
- 1/4 cup oat milk
- 1/4 tsp. turmeric
- 1 tbsp. olive oil
- 1 yellow onion, thinly sliced
- 3 large garlic cloves, minced
- 3 cups or 8 oz. sliced cremini mushrooms
- 2 cups baby spinach
- 1/4 cup nutritional yeast
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
No-Roll Chickpea Flour Crust
- 2 cups chickpea flour
- 3 tbsp. coconut oil
- 3 tbsp. olive oil
- 1/2 tsp. salt
- 1 tsp. maple syrup
Directions:
- Preheat the oven to 350°F and lightly grease a 9-inch round quiche dish with olive oil.
- In a food processor, blend the pressed tofu with the turmeric, nutritional yeast and oat milk until smooth. Add another 1/2 cup water if needed to achieve the desired consistency of hummus-like texture.
- Heat a pan over medium heat and add oil, onion, and garlic, and sauté until translucent. Add mushrooms, season with salt, and cook on medium-high for about 10 minutes, or until most of the moisture evaporates.
- Stir in the spinach, salt, and pepper. Cook for 1-2 minutes until the spinach wilts.
- Remove the pan from heat and mix in the blended tofu until fully combined. Adjust seasoning to taste.
- To prepare the crust, in a medium bowl whisk together the chickpea flour and salt.
- Next add the coconut and olive oil, water and maple syrup and with your fingers work the flour mixture until completely combined but still crumbly.
- Sprinkle the mixture into the pie dish and work into the bottom and sides until even, freeze for 20 minutes or refrigerate for at least one hour before baking.
- Prick the bottom of the crust 6 times with a fork. Bake partially in the preheated for 10 minutes until brown and then remove to cool before adding the filling.
- Once cooled, add the tofu filing and bake for a further 25-30 minutes.
- Allow the quiche to cool for 15 minutes before slicing to prevent the crust from crumbling.
- Store leftovers in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F on a baking sheet for about 15 minutes.
Tips and Tricks:
- Chilling the coconut and olive oil before mixing creates a more cohesive, flaky crust.
- Refrigerating the crust for at least an hour (or freezing for 20 minutes) helps it firm up, making it easier to handle and preventing it from becoming too crumbly.
- If you prefer a firmer crust, bake it for an extra 3-5 minutes before adding the filling.
Nutrition Facts:
Call Us Today: 919-990-1130