I’ve got a great recipe for you. I don’t know if you have vegan friends, but I definitely do. Here’s the thing with vegans. A lot of them are really great cooks. They’ve got to be inventive, and hence, they’ve figured a thing or two out in the kitchen. However, when vegans go to other people’s houses (non-vegans I mean), they’re often left picking at sides and salads. It’s sad! There’s so much good vegan food out there for both vegans and non-vegans to enjoy. This quiche, or “Viche”, as my friend dubbed it (vegan quiche=viche, get it??) is delicious whether you’re vegan or not. My inspiration for this recipe came from 101 Cookbooks, where Heidi takes a very similar approach but puts it all in a tart pan. Very elegant, I admit, but I like my quiches to have a little bit more depth. I also changed up some of the seasoning. So give it a shot, it’s a real crowd pleaser.
Despite the long-looking recipe, it’s acutally really easy to put together. I’ve to a few how-to photos for you below.
You’ll start with the crust. The whole thing comes together in a food processor, and then you press it into the pan. It’ll be a bit crumbly. Guess what? It doesn’t really matter if it’s neat or not.
To make the filling, you start with the onions. You guys know the easiest way to chop an onion, right? Well, if not, here’s how! Cut the onion in half, and then make vertical cuts that go almost all the way to the butt of the onion.
At this point, you can also make some horizontal cuts, but I don’t really think that’s necessary. I just start slicing across the onion, and it just about dices itself. That’s it!
You’ll throw the onions and mushrooms in a pan with some olive oil and the seasonings, and then you should really take a break with a glass of wine while you wait for the onions and mushrooms to cook.
TDon’t worry if your kitchen starts to get a little messy!
I don’t have pictures of the rest, but you don’t need them. I just wanted to make sure you knew the easiest way to cut an onion. Here’s what the quiche will look like right before you put it in the oven. When you take it out, it’ll be brown, but I didn’t get that shot because this was a last minute endeavor and the Viche needed to be whisked off to a potluck. Oh well, maybe next time.
Vegan Spinach-Mushroom Quiche Recipe
For the crust:
1/2 cup rolled oats
1/4 cup almond meal
3/4 cup whole wheat pastry flour or whole spelt flour
1/2 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon freshly milled black pepper
1/3 cup unflavored soy milk or water
1/3 cup light sesame oil or pure olive oil plus more for brushing the pan
For the filling:
7 tablespoons extra-virgin olive oil
1 cup finely diced onion
10 ounces white button mushrooms, thinly sliced
2 tablespoons dry white wine or water
1 1/2 teaspoons cumin
1 teaspoon turmeric
1 1/2 teaspoons coarse sea salt
3 garlic cloves, slice crosswise into 1/8-inch rounds
1/2 teaspoon finely chopped fresh thyme leaves
Pinch hot red pepper flakes
1 pound firm tofu, rinsed and patted dry
2 tablespoons freshly squeezed lemon juice
2 tablespoons nutritional yeast (optional)
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 pounds fresh spinach
Preheat the oven to 350
Combine the oats and almond meal in the bowl of a food processor fitted with a metal blade. Add the flour, baking powder, salt, and pepper, and process until the oats are finely ground.
In a medium bowl, whisk together the soy milk (or water) and oil. Using a wooden spoon, mix in the dry ingredients to form a dough. Alternatively, add the soy milk and oil to the food processor a little bit at a time and pulse until combined with the dry ingredients.
Lightly brush a standard pie pan with oil. Put the dough in the pan. Place a piece of plastic wrap on the dough and press down evenly, making sure to work the dough up the sides of the pan. Trim the tart of any excess dough and refrigerate while you make the filling.
To make the filling, in a wide saute pan over medium heat, warm 2 tablespoons of the oil. Add the onions, mushrooms, cumin and turmeric, raise the heat to high, and saute for 10 to 12 minutes, stirring and shaking the pan until the vegetables are caramelized. Add the wine and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with 1/2 teaspoon of the salt and continue to cook until dry. Using a rubber spatula, scrape the vegetables into a mixing bowl and set aside.
In a small saucepan over medium heat, warm the remaining 5 tablespoons of oil. Add the garlic, thyme, and red pepper flakes. Simmer gently for 3 to 4 minutes or until the garlic is golden. Do not let the garlic brown or it will become bitter. With a rubber spatula, scrape the garlic oil into the bowl of a food processor.
Crumble the tofu into the bowl of the food processor. Add the lemon juice, vinegar, soy sauce, nutritional yeast and remaining 1 teaspoon of salt and puree until smooth. With a rubber spatula, scrape the puree into the mushroom-onion mixture. If the mixture is a little bit dry, add some more lemon juice or soy sauce.
Remove and discard the tough stems of the spinach. Wash the leaves in a large bowl with several changes of cold water. Transfer the spinach to a pot and cook, covered, over high heat for several minutes, just until wilted. Drain in a colander and rinse under cold water to stop the cooking. Drain well and squeeze dry in a paper towel, or clean terry cloth. Transfer the spinach to a cutting board and chop fine. Add the spinach to the rest of the filling and stir well to combine.
Fill the crust with the tofu and vegetable mixture and smooth the top with the back of a spoon. Bake for 45 to 50 minutes,until firm.
Let the pie cool for 8 to 10 minutes before slicing and serving.
Yield: 6 to 8 servings