Easy, vegan, low carb, and gluten-free quiche filled with spinach, mushrooms, and great smoky flavor.
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE DOUGH:
- 3 tablespoons Ground flax seeds, mixed with 3 tablespoons of water
- 1-½ cup Almond powder
- 1 cup Boiled oats (ground)
- ½ teaspoon Sea salt
- 1-½ tsp Italian herb mix
- 5 tablespoons Water
- 1 tbsp coconut oil
- FOR FILLING:
- 7 ounces, weight Firm Smoked Tofu
- 7 ounces, weight Firm tofu
- ⅓ cups Almond milk
- 2 tablespoons nutritional yeast
- ½ cups finely chopped chives
- 1 tbsp Dried basil
- 1 tbsp Paprika
- 1 teaspoon Black pepper, ground
- 1 teaspoon Sea salt
- 1 tbsp coconut oil
- 1 whole leek, chopped
- 1 whole Small onion, thinly sliced
- 3 cloves minced garlic
- 3 cups Mushroom, sliced
- ½ cups Sun-dried tomatoes, finely chopped
- 10 cups baby spinach
Preparation
Preheat oven to 375ºF (190ºC). Prepare a 9 to 10 inch (24 cm) round silicone dish. If using a pie pan or glass dish, it should be lightly greased.
For the crust, take ground flax seeds and mix them with 3 tablespoons of water in a small bowl to gel for 5 minutes.
Use a large bowl and mix the almond flour, oatmeal, salt, herbs, water and coconut oil with the flax seeds. The dough should be sticky between your fingers before working it evenly into the baking dish.
Poke a few holes in the pastry with a fork to allow air to escape and bake until lightly browned for 7 minutes, then for 6 minutes at 350ºF (180ºC).
Remove the crust from the oven and prepare the filling while the crust cools. Reset the oven temperature to 390°F (200°C).
For the filling, crumble the tofu into a bowl. Add the almond milk, nutritional yeast, herbs, salt and pepper to a bowl and use a hand blender to create a smooth, creamy filling.
In a large skillet, add the oil and sauté the leek, onion and garlic over medium heat for about 5 minutes. Add the mushrooms and cook for about 10 minutes until there is almost no water left. Add sun-dried tomatoes and baby spinach and cook until spinach softens.
Mix the tofu and sautéed vegetables together in the bowl and adjust the seasoning. Spread the mixture evenly over the pre-baked crust. The quiche must cool for 20 minutes before it can be sliced.
