Spinach and mushrooms vegan quiche

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To many people who are suffering from any kind of intolerance(gluten, lactose, eggs) the biggest challenge is to replace the bread and the pastries. But, how can gluten-free be delicious and tasty in the same time?

Here’s one of my favorite recipe that dosn’t contain gluten if we are going to replace oat flakes with buckwheat flour, and also dosn’t contain egg or any dairy product.

So let’s see this gorgeous SPINACH AND MUSHROOMS VEGAN QUICHE recipe:
for 4 portions

Dough ingredients:

  • 1 spoon ground flaxseed mixed with 3 spoons of water
  • 1 cup whole almonds ground to flour
  • 1 cup oat flour
  • 1 teaspoon dried parsley leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Himalaya salt
  • 1 spoon olive oil or any other cold pressed oil
  • little water if need it (1-3 spoon)

Filling ingredients:

  • 400 g tofu
  • little almond or soy milk
  • 1 spoon olive oil
  • 1 leek (like 200 g) or 2 white onions (90)
  • 3 garlic cloves
  • 4-5 dried tomatoes
  • 400 g champignon mushrooms thinly sliced
  • few fresh basil leaves
  • fresh parsley leaves
  • 200 g spinach cut small
  • 2 spoon nutritional yeast
  • 1 teaspoon dried oregano
  • salt
  • ground white pepper
  • chili flakes (optional)

Directions:

Heat the oven to 1800 C and grease with little oil a 25 -30 cm round pan.
Drain the excess water from tofu and dry it completely using a paper towel.
Mix the ground flaxseed with the water and let them soak.
In a large bowl mix well together the ground almonds, the oat flour, the dried condiments, the salt, the soaked flaxseed and slowly add the water if need it. You have to get a nice, firm dough.Put the dough in the greased pan and with your hand, lightly press it into place to get it on the side too.
Make some whole in it with a fork and bake 15 minutes at 1800 C. Set it on the side.
Meanwhile the crust is baking we are going to prepare the filling.

FILLING:

Put the tofu in a blender add a little soy milk, 1 clove of garlic, little salt and white pepper and mix it until gets creamy.
Place a wok on a medium-high heat, add a little oil than add the onion and the garlic. Cook until they become translucent.
Add the thinly sliced mushrooms, season it with salt, pepper and cook it for 10-12 minutes, until mushrooms are tender. Stir in the cut spinach leaves and the dried tomatoes, add the condiments and the nutritional yeast and optional the chili flakes. Simmer until the spinach is cooked.
Remove form the heat and stir in the tofu cream.

 

 

 

 

 

 

Pour the filling on top of the golden crust and bake it for 35 minutes on 1800 C.

 

 

 

 

Let it rest for 15-20 minutes, after serve it.
The quiche’s remaining can be stored up to 3-4 days in a fridge and can be reheated in the oven.

 

 

 

 

 

 

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