Easy Vegan Quiche
For a winning breakfast or brunch, serve this Easy Vegan Quiche to a hungry crowd. The filling is packed with flavor from sautéed onions, garlic, and browned mushrooms. It calls for a pre-made pie crust to make it easier!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 375 degrees F (190 C)
Heat oil in a large skillet over medium heat. Add onions and sauté for 3-5 minutes until softened and lightly browned.
Add garlic and sauté for 30-60 seconds until lightly golden and fragrant.
Now add mushrooms and sauté until softened and browned. About 5-7 minutes.
Add spinach and cook until just wilted, about 1-3 minutes. Sprinkle with salt & pepper if desired. Remove from heat and set aside.
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Continue Reading at Veganhuggs →Chef's Notes
* BLACK SALT: it adds a subtle 'eggy' smell and flavor to the quiche. I highly recommend trying it at least once. If you're not into 'eggy' flavor, you can just use regular salt instead. It will still be delicious!
* PRESSING TOFU: wrap a block of tofu in a few paper towels and place it on a rimmed plate. Add a cast iron skillet on top (or something equally heavy) and let it drain for 20-30 minutes. I have a Tofu Press which makes it easier.
* Adapted from Genius Kitchen.
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Reviews from the Original Source
Sweet corn?
Delicious! I was skeptical but tasted like baked eggs. I add sautéed mild peppers and chili flakes to the sautéed veggies and used chickpea flour. Really good texture and flavor.
So good! I made this for brunch on Pi Day (3/14). I didn't have black salt, so to compensate I used 3/4 tsp MSG, a splash of soy sauce, and about 2 tbsp nutritional yeast. It came out great:) My guy doesn't like tomatoes, so I left those out and just had some fresh sliced tomatoes for myself. Thank you for this recipe so my dream of vegan pie all day for Pi Day can come to life!
This dish was made for me by a family member and it was absolutely delicious. My baby gobbled it right up, too. How would I go about baking this in a muffin tin? I would like to make this recipe in smaller bite size pieces for my toddler to pack for lunch.
OMG Delish!!! Thank you for this fabulous recipe. I used the pie crust recipe from detoxinista.com (minus one TBSP of maple syrup). I don't eat tofu so I used a 15 oz can of cannellini beans, drained, in its place. Don't skip the black salt! It does the heavy lifting as far as flavor. And I chopped the heck outa the mushrooms so my husband would not know they were mushrooms. My husband and I were both over-the-moon with this pie!!! Sorry I only made one. This will be a go-to meal for us now.
Easy recipe excited to see how it tastes
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