How To Make Vegan Easter Spinach and Mushroom Quiche Recipe
A savory vegan quiche filled with spinach, mushrooms, and a creamy tofu filling. Perfect for a plant-based Easter brunch!
Serves:
Ingredients
- 1 pre-made vegan pie crust
- 1 tbsp olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 cups spinach
- 1 cup sliced mushrooms
- 1 block firm tofu, drained and crumbled
- 1/2 cup unsweetened non-dairy milk
- 1 tbsp nutritional yeast
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
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Preheat oven to 375°F.
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In a skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions are translucent.
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Add spinach and mushrooms and cook until spinach is wilted and mushrooms are tender.
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In a blender or food processor, blend tofu, non-dairy milk, nutritional yeast, black pepper, and salt until smooth.
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Stir in spinach and mushroom mixture.
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Pour mixture into pie crust and smooth out the top.
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Bake for 35 minutes, or until set and lightly golden brown.
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Let cool for 10 minutes before slicing and serving.
Nutrition
- Calories : 329kcal
- Total Fat : 20g
- Saturated Fat : 3g
- Cholesterol : 0mg
- Sodium : 538mg
- Total Carbohydrates : 26g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 12g
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