I came across this recipe for vegan quiche during my recent visit to Whole Foods. I love a good quiche and just had to share with all my Meatless Mondays readers. This is a great addition to your summer brunch menu, and you can always freeze leftovers for Monday’s lunch or supper.
Share your pics of this recipe with us on Twitter by using hashtag #MeatlesswithNUBIA. I would love to know if you try other ingredients or variations to make it great!
2 tablespoons extra virgin olive oil
1 medium onion, chopped
8 ounces chopped mushrooms
2 cups chopped baby spinach leaves, packed
1 clove garlic, finely chopped
1 (14-ounce) package firm or extra firm tofu, pressed to remove as much liquid as possible
1/3 cup unsweetened soy or almond milk
2 tablespoons sesame tahini
Sea salt and freshly ground black pepper
2 teaspoons curry powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Tamari and/or cayenne pepper, to taste
1 pre-packaged vegan whole wheat pie crust
4 thin slices orange or red bell pepper
Preheat oven to 375°F. Heat oil in a large skillet. Add onions and mushrooms along with a pinch of salt. Cook over medium heat for 10 minutes, stirring often, until mushrooms have released most of their liquid. Add spinach and garlic and cook 3 minutes longer. Set aside.
Mash tofu and place it in the bowl of a food processor along with soy or almond milk and tahini. Puree until smooth. Add salt, pepper, curry powder, onion powder and garlic powder, and add tamari to taste. Add tofu mixture to sautéed vegetables, stirring to combine well.
Adjust seasonings to taste and spoon into pie shell. Arrange bell pepper slices decoratively on top and bake for 40 to 50 minutes, or until pastry and the top of the pie are golden brown. Let quiche cool several minutes before slicing.