The Best Vegan Quiche Ever2020-04-26
- Servings: 4
- Prep Time: 30m
- Cook Time: 1:30 h
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This information is per serving.
- 5 Tbsp. olive oil, divided
- 1 medium sweet onion, finely diced
- 1 small zucchini, thinly sliced
- 5 medium cremini mushrooms, chopped
- 1/2 tsp. sea salt, divided
- 1/4 tsp. pepper
- 1 tsp. dried basil
- 1/4 tsp. red pepper flakes
- 1 Tbsp. sherry, optional (I use cooking sherry)
- 3 garlic cloves, minced or pressed
- 1 16 oz. package firm tofu, drained and pressed for at least 30 minutes
- 2 Tbsp. lemon juice
- 1 Tbsp. rice vinegar
- 1/4 cup unsweetened soymilk
- 1/4 cup nutritional yeast
- 4 to 5 oz. frozen chopped spinach
- 1/2 tube of Gimme Lean vegan sausage
- 1 pie shell (I use Marie Callender’s frozen pie crust or Wholly Wholesome frozen pie crust from Whole Foods)
Preheat oven to 350 degrees F.
Take the pie crust out of the freezer and put it on a baking sheet.
In a skillet, on medium heat, add 1 Tbsp. olive oil, onions, mushrooms, and zucchini.
Cook for 10 minutes, stirring frequently. Add 1/4 tsp. salt and the sherry to deglaze and cook for another minute, or so. Remove and place the onion mixture in a medium sized bowl. In the same pan, on medium heat, add 4 Tbsp. olive oil, garlic, basil, pepper, and red pepper flakes. Cook for 3 minutes, until garlic is golden, but do not brown. Pour garlic mixture into a food processor and crumble drained tofu on top. This is how we press and drain tofu in the Sweet household. I think a Tofu XPress is in my near future. Add the vinegar, lemon juice, 1/4 tsp. salt, soymilk, and nutritional yeast. Puree until smooth. If you don’t have a food processor, you can just add all of these ingredients to a large bowl and use a pastry cutter to break up the tofu and to mix all the ingredients together. If you don’t have a pastry cutter, you can use a hand mixer, but it’s gets pretty messy as all the tofu goes flying out of the bowl. Without a food processor, just get the mixture as smooth as possible. I used a hand mixer the first time and I’m still cleaning bits of tofu off the kitchen cabinets. I used a pastry cutter the second time.
Add the tofu mixture to the bowl with the onion mixture.
Saute the spinach until heated through. Once finished, put the spinach in a strainer and press with a spoon to squeeze out all the excess water. Add it to the tofu/onion mixture. Cook Gimme Lean according to package directions. In addition to the oil in the skillet, I add a little water to keep the sausage from sticking. Break it up into small pieces as it’s cooking.
Add the sausage to the tofu/onion/spinach mixture. Stir all ingredients together. Prick the pie crust a few times with a fork. Fill the pie crust with the filling. It will be very full. Just press filling down into the pie crust and smooth it out. Sprinkle with paprika. Cover the exposed crust with strips of tin foil. Bake at 350 degrees F for 40 minutes. Take the tin foil off the crust. Bake for an additional 20 minutes. You can eat it hot, or let it cool, cover, and refrigerate until the next morning. Cut into slices and microwave for 45 seconds to 1 minute. Onion, zucchini, mushroom, spinach (9 oz. spinach) Onion, zucchini, mushroom, spinach, Litelife Tempeh Fakin’ Bacon Onion, mushroom, steamed broccoli, Litelife Tempeh Fakin’ Bacon Onion, mushroom, Gimme Lean, Daiya Cheddar Style Shreds