Spinach and Mushroom Tofu Quiche

Discover the ultimate plant-based brunch centerpiece with this Spinach and Mushroom Tofu Quiche! Packed with protein-rich firm tofu and vibrant vegetables like sautéed spinach, earthy mushrooms, and caramelized onions, this vegan quiche delivers bold flavors and creamy goodness without the eggs or dairy. Infused with nutritional yeast for a cheesy undertone and seasoned with thyme, paprika, and turmeric for a savory depth, every bite is irresistibly satisfying. The easy-to-make tofu custard, combined with a pre-made vegan pie crust, ensures this recipe is both approachable and delicious. Perfect for breakfast, lunch, or as a show-stopping dish for any gathering, this quiche pairs wonderfully with a crisp side salad or roasted potatoes. Healthy, hearty, and entirely plant-based, this dairy-free and gluten-free option will delight vegans and non-vegans alike!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 14 oz Firm tofu
• 3 cups Spinach
• 8 oz Mushrooms
• 1 small Onion
• 2 cloves Garlic
• 3 tablespoons Nutritional yeast
• 2 tablespoons Unsweetened almond milk
• 2 tablespoons Cornstarch
• 1 tablespoon Lemon juice
• 2 tablespoons Olive oil
• 1 teaspoon Dried thyme
• 0.5 teaspoon Paprika
• 0.25 teaspoon Turmeric
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 Premade vegan pie crust

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Press the tofu to remove excess liquid by wrapping it in a clean kitchen towel and placing a heavy object on top for 10 minutes.

Step 3

While the tofu is pressing, dice the onion, mince the garlic, and slice the mushrooms.

Step 4

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, and sauté for 2 minutes until the onion is translucent.

Step 5

Add the mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and shrink. Add the spinach and cook until wilted, about 2 more minutes. Remove from heat and set aside.

Step 6

In a food processor, crumble the pressed tofu and add nutritional yeast, almond milk, cornstarch, lemon juice, dried thyme, paprika, turmeric, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.

Step 7

Fold the sautéed spinach, mushroom, and onion mixture into the tofu mixture using a spatula.

Step 8

Place your premade vegan pie crust in a 9-inch pie dish. Pour the filling evenly into the crust and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 40 minutes until the filling is set and the top is lightly golden.

Step 10

Remove from the oven and let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(955.5g)

Amount per serving	% Daily Value*
Calories	1088.1

Total Fat 64.8g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 6.6g
Cholesterol 0mg	0%
Sodium 1830.8mg	0%
Total Carbohydrate 74.3g	0%
Dietary Fiber 15.2g	0%
Total Sugars 17.7g
Protein 65.1g	0%

Vitamin D 11.0IU	0%
Calcium 780.7mg	0%
Iron 10.6mg	0%
Potassium 2629.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 22.8%

Carbs: 26.1%