VEGAN SPINACH-MUSHROOM QUICHE

VEGAN SPINACH-MUSHROOM QUICHE image

Categories Mushroom Appetizer Breakfast Side Bake Vegetarian Low/No Sugar Lunch Casserole/Gratin Tofu Fall Winter Healthy Vegan

Yield 6

Number Of Ingredients 24

Previous Next

Ingredients

Crust:
1/2 cup rolled oats
3 tablespoons sesame seeds
1 cup whole wheat pastry flour or whole spelt flour
1/2 teaspoon baking powder
3/4 teaspoon sea salt
1/4 teaspoon freshly milled black pepper 3
1/3 cup plain soy milk or water
1/3 cup light sesame oil or pure olive oil
Filling:
7 tablespoons extra-virgin olive oil
1 cup finely diced onion
10 ounces button mushrooms, thinly sliced
2 tablespoons dry white wine or water
1 1/2 teaspoons sea salt
3 cloves garlic, sliced crosswise into 1/8-inch rounds
10 to 12 fresh basil leaves, chopped
1/2 teaspoon fresh thyme leaves, finely chopped
pinch red pepper flakes 4
1 pound firm tofu
2 tablespoons freshly squeezed lemon juice
1 tablespoon rice vinegar
2 bunches fresh spinach (about 1 1/2 lb.)
paprika for dusting

Steps:

Crust: 1. Toast oats and sesame seeds in an oven at 350°F for 8 minutes 2. Transfer to the bowl of a food processor. Add the flour, baking powder, salt and pepper, and process until finely ground 3. In a medium bowl, whisk together the soy milk and oil. Using a wooden spoon, mix in the dry ingredients to form dough 4. Lightly brush the tart pan with oil. Place plastic wrap on the dough and press down evenly, making sure to fill in the fluted sides of the pan. Trim excess dough and refrigerate Filling: 5. In a wide saute pan over medium heat, warm 2 tbsp oil. Add the onion and mushrooms, raise the heat to high, and saute for 10-12 minutes, stirring and shaking the pan until the vegetables are caramelized. Add wine or water and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with 1/4 tsp of salt and continue to cook until dry. Using a rubber spatula, scrape the vegetables into a mixing bowl and set aside 6. In a small saucepan over medium heat, warm 5 tbsp of oil. Add garlic, basil, thyme, and red pepper flakes. Simmer gently for 10 minutes or until the garlic is golden. Do not let the garlic brown. With a rubber spatula, scrape into a food processor 7. Rinse the tofu briefly under cold running water. Pat dry with a towel and crumble into the food processor. Add the lemon juice, vinegar, and tsp of salt and puree until smooth. With a rubber spatula, scrape the puree into the mushroom-onion mixture 8. Remove and discard the tough stems of the spinach. Wash the leaves with several changes of cold water. Cook spinach, in a covered pot over high heat for several minutes, just until wilted. Drain and rinse under cold water to arrest the cooking. Drain well and squeeze dry then chop fine. Add the spinach to the filling and stir well to combine 9. Fill the tart shell with the tofu and vegetable mixture and smooth top with a spoon. Dust with paprika and bake 45-50 minutes or until firm. Let cool 8-10 minutes before serving