Vegan spinach & mushroom quiche

Watch the video to see detailed instructions

Vegan quiche

  • 2.5 cups AP flour
  • 2 tbsp sugar
  • 25 g vegan butter or margarine
  • 1/4 cup canola oil
  • 1 tsp baking powder
  • Pinch of salt
  • Approx. 140 ml oat milk (little over 1/2 cup)
Egg replacement 
  • 750 g organic firm tofu
  • Oat milk (around 2 to 2.5 cups)
  • 1.5 tbsp olive oil
  • turmeric to taste (for coloring)
  • Aromat (approx. 1.5 tsp) to taste (aromatic salt)
  • black pepper to taste
  • 2 tsp egg replacer (use one that contains methyl cellulose) 
  • 300 g mushrooms
  • 100 g cherry tomatoes
  • 200 g baby spinach
  • Olive oil
  • garlic powder, salt & pepper to taste
  • Violife Greek white cheese
Cooking Instructions:
  1. In a mixing bowl, combine 2.5 cups of AP flour, 2 tablespoons of sugar, 25 g of vegan butter or margarine, and a quarter cup of oil. 
  2. Mix everything by hand to get a flaky crumbled texture.
  3. Add a teaspoon of baking powder and a pinch of salt. 
  4. Combine everything together with oat milk to create the dough. Add milk slowly until the dough reaches the desired texture.
  5. Roll the dough into a circular shape. Make sure it is rolled enough to cover the sides of the oven tray.
  6. Transfer the dough to the tray, push it to the sides, and cut the extra edges with the rolling pin. 
  7. Make some holes in the dough base using a fork.Cover the dough with parchment paper and add some old beans in it. 
  8. Bake in the oven for about 15 minutes at 180°C.
  9. Remove the beans and bake for another 5 to 10 minutes until the base is firm as well.
  10. While the crust is in the oven, fry 300 g of mushrooms in some olive oil until they are browned. 
  11. Add cherry tomatoes for a couple of minutes, then add washed baby spinach and turn down the heat. 
  12. Mix it for a couple of minutes then add garlic powder, salt, and pepper. 
  13. Squeeze a little lime or lemon top to take out any bitterness from the spinach.
  14. For the egg replacement, use 3 packs of 250 g tofu. Scramble 2 packs with oat milk in a mixer until you get a creamy texture. 
  15. Break up the 3rd pack and heat it in some olive oil, then add the creamy mixture to it. 
  16. Add more oat milk, aromat, turmeric, and black pepper. 
  17. Add 2 teaspoons of egg replacer so it firms up later in the oven. 
  18. Keep adding milk until you have the desired texture.
  19. Mix the mushroom and spinach filling with the tofu filling and add them to the crust. 
  20. Break some cheese (violife greek white) on top and bake in the oven for about 15 minutes at 180°C or until the top starts to brown.