Vegan Spinach & Mushroom Quiche

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Vegan Spinach & Mushroom Quiche

Brunch, the most important meal of the weekend? I have always been a huge supporter of the brunch movement. Call me basic, call me what you will, but honestly who doesn’t love a meal that involves breakfast food and drinking well into the afternoon? Brunch is generally hard for vegans unless you are going to a vegan specific restaurant. Whenever I am invited to a non-vegan brunch I usually have to order a salad and request it be cheese and/or meat-free, I like salads, but not when there are tons of brunch options that can definitely be made vegan. One of the best ways to get your brunch fill is by making your own vegan brunch and including this delicious vegan & gluten free quiche on your menu!

This quiche recipe has taken me a million and one tries to finally perfect. I decided to go the gluten free crust route, purely for the fact that hash browns are literally life and who wouldn’t want to a brunch dish made on top of another brunch dish? I have tried using both fresh potatoes and bagged frozen hash browns to make this crust and trust me for your own sanity, use the bagged frozen ones. The base of this quiche is made from a mixture of silken tofu and garbanzo bean flour, both of which I have seen in many other recipes that replace eggs, and the combination of the two gives you the right texture and firmness you expect of out of dish like this. I tried to keep the rest of the recipe as simple and free from “weird” ingredients as possible, but whenever I make anything that resembles an “egg dish” I personally have to add Kala Namak (black salt), to give it that “eggy” flavor. Now I know that not everyone has Kala Namak in their cupboards or access to a store that carries it so regular salt would work fine as well. However, if you do have like that flavor and have access to spice specialty store or an Indian market, I highly suggest you pick up a jar. I bought a 2.3oz jar of it in Pacific Heights at a specialty store in San Francisco for $2.09, so that leads me to assume you will not be paying any more than that anywhere else.

INGREDIENTS
For the crust:
3 cups frozen hash browns, thawed
1 Tbsp. of oil
Salt to taste- optional, I did not use salt in the crust

For the filling:
½ tsp. oil
2 cups sliced baby bella mushrooms
2 green onions, white & green parts, sliced
2 c. frozen spinach
1 block of firm silken tofu
2 Tbsp. garbanzo bean flour
3 Tbsp. nutritional yeast
¾ tsp. kala namak (black salt) or regular salt*
½ tsp. onion powder
¼ tsp. garlic powder
Pepper to taste
Thin tomato slices- optional, for decoration

DIRECTIONS
Preheat oven to 425°F.

In a small mixing bowl mix together hash browns and oil so that the hash browns are evenly coated. Place hash browns inside a lightly oiled 9” pie dish and begin forming evenly to the bottoms and sides. Place in the oven and bake for 20-25 minutes or until the hash browns begin to brown.

While the crust is cooking, add oil to a small sauté pan over medium heat. Add in green onions and mushrooms and sauté until cooked. Set aside.

Cook/thaw the spinach according to the directions on the package, then drain, squeezing out as much liquid as possible. Set aside.

In the bowl of a food processor combine the tofu, garbanzo bean flour, nutritional yeast, kala namak, onion powder, garlic powder and pepper and process until completely smooth.

In a mixing bowl combine mushroom mixture, spinach, and tofu mixture and stir to combine.

Once crust is ready take out of the oven and turn heat to 400°F. Spread tofu vegetable mixture evenly over the crust, this is where you would place tomato slices on top if you are using them. Place back in the oven and cook for about 30 minutes or until the quiche is “set” (firm to touch).

Serve with other brunch delicacies and of course, mimosas.

Makes 1- 9” pie pan worth of quiche.

*If using regular salt, I would recommend using less than ¾ tsp. Kala namak isn’t as salty as regular salt.

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Twitter: @aisforaubergine
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