Name: Easy Vegan Quiche
Prep time: 15 min
Cook time: 40 min
Ingredients: 1 vegan pie base; 400 g firm tofu; 2 Tbsp olive oil; 1 small onion (diced); 225 g mushroom (sliced); 3 garlic cloves (minced); 90 g fresh spinach (washed and chopped); ½ tsp turmeric; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp salt (more to taste); ½ tsp black salt (Kala namak) (**Optional**); 2 Tbsp flour (Gluten-free or all purpose); 1 Tbsp non-dairy milk (unsweetened); 45 g cherry tomatoes (halved)

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Easy Vegan Quiche

A lovely, filling, and flavourful Quiche

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Prep Time 15

Cook Time 40

Servings 4

Equipment

Food processor
Rolling Pin for the pie base
Knife
Garlic press
Measuring spoons Tablespoon, and ½ teaspoon
Scale to weigh produce and tofu
Pie dish
Large frying pan
Utensils
Cooling rack

Ingredients

1 vegan pie base
400 g firm tofu
2 Tbsp olive oil
1 small onion diced
225 g mushroom sliced
3 garlic cloves minced
90 g fresh spinach washed and chopped
½ tsp turmeric
½ tsp garlic powder
½ tsp onion powder
½ tsp salt more to taste
½ tsp black salt (Kala namak) **Optional**
2 Tbsp flour Gluten-free or all purpose
1 Tbsp non-dairy milk unsweetened
45 g cherry tomatoes halved

Instructions

Pre-heat the oven to 190℃
Roll out pie base and place into pie dish
Heat the oil in a large pan over medium heat
Sauté the onions for 3-5 minutes (until sof and lightly browned)
Add the garlic and sauté until fragrant, and lightly browned (± 1 minute)
Now add the mushrooms and sauté for 5-7 minutes, they should turn soft and brown
Then add the spinach and cook until it is wilted (± 3 minutes)
Finally add salt and pepper (optional)
Remove from heat and set aside
Break up the tofu into a food processor bowl, add the herbs and spices, milk, and flour. Process until smooth (± 2 minutes). If the texture is too thick to smooth out you can add another Tbsp of milk, just enough to get it moving
Scrape the tofu mixture into a mixing bowl, fold in the mushroom/spinach mixture and combine well
Place the mixture in the pie base and spread evenly. Add the cut tomatoes on top and gently press them down to sink down into the mixture
Bake for 30-40 minutes, until the quiche is firm and golden
Remove from the oven and let it cool for ± 10 minutes before cutting (this is to let the tofu set)
Enjoy

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