Vegan Quiche

Instructions

1. Step 1

   Heat the oven to 190°C and place a baking sheet inside to preheat.

   Cookware: baking sheet

2. Step 2

   Fit the crust into the pie dish. Line it with parchment paper and fill it with baking weights.

   Ingredients used: 1.0 piece Pie Crust

   Cookware: baking weights, parchment paper, pie dish

3. Step 3

   Set the pie dish on the hot baking sheet and bake for 15 minutes. Remove the parchment and weights, then bake for 5 minutes more.

   Timer: 20 min (fixed)

   Cookware: baking sheet, baking weights, parchment paper, pie dish

4. Step 4

   Heat the olive oil in the skillet over medium heat. Add the onion and mushrooms and cook until tender and their released moisture has evaporated.

   Timer: 8 min (fixed)

   Ingredients used: 200.0 gr Cremini Mushroom, 15.0 ml Olive Oil, 120.0 gr Yellow Onion

   Cookware: skillet

5. Step 5

   Add the garlic and spinach to the skillet. Cook over medium heat until the spinach is wilted and excess moisture has evaporated, then remove from the heat.

   Timer: 2 min (fixed)

   Ingredients used: 6.0 gr Garlic, 100.0 gr Spinach

   Cookware: skillet

6. Step 6

   Blend the tofu, plant milk, nutritional yeast, cornstarch, Dijon mustard, lemon juice, salt, black pepper, and turmeric until smooth.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 16.0 gr Cornstarch, 10.0 gr Dijon Mustard, 1.0 gr Ground Turmeric, 15.0 ml Lemon Juice, 30.0 gr Nutritional Yeast, 120.0 ml Plant Milk, 5.0 gr Salt, 400.0 gr Tofu

   Cookware: blender, spatula

7. Step 7

   Spread the cooked vegetables evenly in the crust. Pour the tofu filling over them and smooth the top.

   Cookware: blender, pie dish, skillet, spatula

8. Step 8

   Bake at 190°C until the edges are firm and the center has only a slight wobble.

   Timer: 40 min (fixed)

   Cookware: baking sheet, pie dish

9. Step 9

   Transfer the quiche to a wire rack and let it rest for 15 minutes before slicing.

   Timer: 15 min (fixed)

   Cookware: pie dish, wire rack