Name: Easy Vegan Quiche
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 null vegan frozen pie crust ((GF if preferred), see package for thawing instructions); 2 tbsp olive oil; 1 small onion (, diced); 8 oz cremini (, sliced); 3 cloves garlic (, minced); 3 cups spinach; 1 14-oz block extra-firm tofu (, drained and pressed); 0.5 tsp turmeric; 0.75 tsp granulated garlic; 0.5 tsp granulated onion; 0.5 tsp salt (, more to taste); 0.5 tsp kala namak ((black salt) (*optional - see note)); 2 tbsp gluten free flour ((or all purpose)); 1 tbsp non-dairy milk (, unsweetened); 0.33 cup cherry tomatoes (, cut in half)

Instructions

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1

Preheat oven to 375 degrees F (190 C).
2

Heat olive oil (2 tbsp) in a large skillet over medium heat. Add onion (1 small) and sauté for [3-5 mins] until softened and lightly browned.
3

Add garlic (3 cloves) and sauté for [0.5-1 min] until lightly golden and fragrant.
4

Add cremini (8 oz) and sauté for [5-7 mins] until softened and browned.
5

Add fresh spinach (3 cups) and cook until just wilted, about [1-3 mins]. Season with salt and pepper if desired. Remove from heat and set aside.
6

Break up the block extra-firm tofu (1 14-oz) and add it to a food processor along with turmeric (0.5 tsp), granulated garlic (0.75 tsp), granulated onion (0.5 tsp), salt (0.5 tsp), kala namak (0.5 tsp) (if using), and gluten free flour (2 tbsp). Process until the mixture is smooth, about mins (2). If it's too thick and won't smooth out, you can add 1 more non-dairy milk (1 tbsp) (totaling 2 tbsp). Just enough to get it moving.
7

Using a spatula, scrape the mixture out of the container into a medium mixing bowl. Fold in the sautéed mushroom and spinach mixture and combine well.
8

Place the mixture in the vegan frozen pie crust (1 9-inch) and spread evenly. Add the cherry tomatoes (0.33 cup) on top and gently press down so they are slightly in the mixture. Bake in the oven for [30-40 mins] until the quiche firms up and is golden on top. Remove from oven and let cool for mins (10) before cutting.