VEGAN

Quiche with Mushrooms and Spinach

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is adapted from a cookbook on delicious vegan food. The vegan version of quiche is not too high in calories, so even if you eat it often, it won't affect your waistline. Additionally, this version contains a lot of tofu, which means it's rich in easily digestible protein.

Ingredients

Whole Wheat Flour - 10.6 oz
Vegetable Oil - 4 fl oz
Water - 4 fl oz
Frozen Spinach - 3.5 oz
Champignon Mushrooms - 2.5 oz
Soft tofu - 10.6 oz
Salt - to taste

Step by Step guide

Step 1

Mix the flour, vegetable oil, ice water, and a pinch of salt. The dough should be firm. Place it in a quiche pan, spreading the dough across the bottom and sides. Top with a sheet of parchment paper and fill with raw rice or beans. This is to prevent the dough from rising during baking.

Step 2

Place the dough in the oven for 30 minutes at 356°F.

Step 3

While the dough is baking, prepare the filling. Place the spinach in a skillet with a small amount of water. Once fully thawed, add the tofu, stir, and cook uncovered to evaporate as much liquid as possible. Season the filling with salt to taste.

Step 4

Slice the small champignon mushrooms into thin slices.

Step 5

Remove the dough from the oven, take off the paper with rice, and fill it with the filling. Press the mushroom slices into the filling. Bake for another 20–30 minutes at 356°F until the mushrooms are golden brown.