A spinach and mushroom quiche – without eggs? Yep. We’ll show you how to make this classic vegan.
Preheat the oven to 200° C.
Mix the ingredients for the crust in a bowl.
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.
Chop the leek and the mushrooms. Dice the garlic.
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.
Puree the silken tofu, the corn starch, and the cashews until they form a smooth mixture.
Add the tofu puree to the vegetables in the pan. Stir well.
Put the filling into the prebaked crust and spread evenly. Bake for 30-40 minutes at 180° C.
When the spinach and mushroom quiche is finished baking, garnish with sauteed mushrooms, fresh herbs, and toasted pine nuts.
Our Tip: Healthy Spinach and Mushroom QuicheIf you're not in the mood for a mushroom quiche, but you do eat eggs, try our light, protein-packed quiche Lorraine with leeks.
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