EASY VEGAN QUICHE

This smooth Vegan Quiche is best for Sunday brunch or excursion breakfasts. The crust is made with healthy elements and the filling is definitely customizable. It’s usually a hit!

You all gained’t believe how scrumptious and flavorful this clean vegan quiche is. And the nice part is it’s easy to make and is complete of nutritious, healthful ingredients! you can transfer up the veggies depending on what you like, so it’s absolutely customizable. all people I’ve made this quiche for loves it, from choosy children to ordinary egg eaters!

Ingredients

For the crust:

• 1 tablespoon ground flaxseeds
• 2.5 tablespoons water
• 1 cup almond flour or almond meal
• 1 cup all purpose flour (see Notes for substitutions)
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1-2 tablespoons water, as needed

For the filling:

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 cup chopped mushrooms
• 1 cup chopped baby spinach
• 1 14-ounce block firm tofu, drained
• 2 tablespoons unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1/4 teaspoon onion powder
• 1/4 teaspoon turmeric
• 3/4 teaspoon salt, or more to taste

Instructions

For the crust:

1. Preheat the oven to 350 degrees F and lightly grease a 9-inch Quiche Pan or a 9-inch pie pan.
2. Combine the ground flaxseeds and water in a small bowl and set aside. This is your flax egg.
3. In a food processor, add the dry ingredients (almond flour, all purpose flour and salt) and pulse to combine. With the food processor running, slowly drizzle in the olive oil and flax egg. Add 1-2 tablespoons water as needed until the dough sticks together when you press it between your fingers.
4. Crumble the dough into the pan and press the mixture evenly on the bottom and up the sides of the pan. Press firmly and evenly. Poke a few holes in the bottom of the crust, and then bake for 12 minutes. Remove and set aside while you make the filling. Increase the oven temperature to 375 degrees F.

For the filling:

1. In a medium skillet, saute the garlic and mushrooms over medium heat for 3-4 minutes, until the mushrooms soften. Now add the spinach and stir until it wilts. Remove from heat and set aside.
2. In the food processor, add the drained tofu (no need to press it), almond milk, nutritional yeast, onion powder, turmeric and salt. Blend until very smooth, scraping down the sides as needed. Add the cooked vegetable mixture, and pulse a few times to combine, but don't blend - you want there to be a lot of texture left.
3. Pour the filling into the crust and spread evenly using a spatula. Bake for about 35 minutes, until it's firm to touch.
4. Cool for 10-15 minutes before slicing. Serve and enjoy! Leftover quiche will save in the refrigerator for 3-4 days.

Based On The Recipe From : https://www.noracooks.com/easy-vegan-quiche/