Name: Easy Vegan Quiche
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 8 servings
Ingredients: 1 null gluten free pie crust (homemade or store-bought); 2 tbsp oil (any oil); 0.5 large red onion (sliced, then chopped in half (or diced)); 1 cup cherry tomatoes (halved); 4 cloves garlic (minced); 0.75 cup mushrooms (chopped or thinly sliced (272g), I used a mix of shiitake and baby Bella mushrooms); null null salt pepper (to taste); 2 cups spinach (chopped or whole); 1 lb firm tofu (lightly pressed*); 1 cup vegan milk (unsweetened); 3 tbsp nutritional yeast; 0.75 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp turmeric (for color); 2 tsp dried chives (or 1.5 tbsp freshly chopped chives); 0.5 tsp baking powder; 1 tbsp vegan parmesan cheese (optional); 0.25 tsp black salt (kala namak - optional)

Instructions

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1

Preheat oven to 375°F/190°C. Lightly press your firm tofu (1 lb) and set aside. Lightly dust your 9 inch pie dish.
2

Pre-bake the free pie crust (1 gluten) for 10 minutes. Set aside to cool completely.
3

In a large pan over medium high heat, heat oil (1 tbsp). Add the red onion (0.5 large) and stir. Lower heat to medium and stir the [red onion] for 15 minutes (or up to 30 minutes for deeper caramelization).
4

Add the remaining oil (1 tbsp), cherry tomatoes (1 cup), garlic (4 cloves), and mushrooms (0.75 cup). Bring heat back to medium high and sauté for 15 minutes until the [cherry tomatoes] are slightly broken down. Season with [salt pepper] to taste. Add spinach (2 cups) and sauté for another 2 minutes until wilted. Remove from heat and set aside.
5

In a high-powered blender, combine the firm tofu (1 lb), vegan milk (1 cup), nutritional yeast (3 tbsp), sea salt (0.75 tsp), black pepper (0.25 tsp), turmeric (0.25 tsp), dried chives (2 tsp), baking powder (0.5 tsp), and vegan parmesan cheese (1 tbsp). If using, add black salt (0.25 tsp). Blend on high until completely smooth, about 40 seconds to 2 minutes.
6

Add the sautéed vegetables to the pre-baked free pie crust (1 gluten). Pour the tofu mixture over the vegetables and lightly stir to combine.
7

Bake for 35 to 40 minutes until the top is golden brown and the quiche is cooked through.
8

Allow to cool for about 10 minutes, then slice and serve. Enjoy!