Vegan Spinach and Mushroom Quiche

Name: Vegan Spinach and Mushroom Quiche
Total time: 60 min
Ingredients: warm water; leek; mushrooms; spinach; garlic; cashews, soaked overnight; olive oil; silken tofu; corn starch; parsley; oats

with a high-protein crust

60 min

By Anne-Sophie Hoffman
January 28, 2022

Why trust us?

A spinach and mushroom quiche – without eggs? Yep. We’ll show you how to make this classic vegan.

Ingredients

4 Persons

For the crust:

150 ml

warm water

For the filling:

1

leek
400 g

mushrooms
150 g

spinach
2 cloves

garlic
75 g

cashews, soaked overnight
1 tbsp

olive oil
400 g

silken tofu
1.5 tbsp

corn starch
15 g

parsley
2 tbsp

oats

pepper

optional toppings

king oyster mushrooms, wild mushrooms, toasted pine nuts, watercress

Preparation

1

Preheat the oven to 200° C.
2

Mix the ingredients for the crust in a bowl.
3

Dust your working surface with flour. Roll out the dough and place it into a greased quiche pan (25-26cm diameter). Prebake the crust for 15 minutes in the preheated oven.
4

Chop the leek and the mushrooms. Dice the garlic.
5

Heat the olive oil over medium-high heat. Saute the leek and the mushrooms for 4-5 minutes until they soften. Add the garlic and saute for 2 more minutes. Stir in the oats. Season with salt and pepper.
6

Puree the silken tofu, the corn starch, and the cashews until they form a smooth mixture.
7

Add the tofu puree to the vegetables in the pan. Stir well.
8

Put the filling into the prebaked crust and spread evenly. Bake for 30-40 minutes at 180° C.
9

When the spinach and mushroom quiche is finished baking, garnish with sauteed mushrooms, fresh herbs, and toasted pine nuts.
1

Enjoy!