Serves: 8 | Prep Time: 30 mins (plus soaking time) | Cook Time: 40 mins
Ingredients:
-
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup vegan butter, cold and cubed
- 3–4 tablespoons cold water
-
For the Filling:
- 1 cup mushrooms (e.g., shiitake, porcini, or oyster)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 14 ounces firm tofu, drained
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- ½ teaspoon turmeric
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black salt (kala namak) for an "eggy" flavor (optional)
- ¼ cup unsweetened plant-based milk
- Freshly ground black pepper, to taste
Instructions:
-
Prepare the Crust
In a large bowl, mix flour and salt.
Cut in the vegan butter until the mixture resembles coarse crumbs.
Add cold water, one tablespoon at a time, mixing until a dough forms.
Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. -
Prepare the Mushrooms
Soak Busy Beans dried mushrooms in hot water for 20–30 minutes until rehydrated.
Drain, rinse, and chop the mushrooms. -
Prepare the Filling
In a food processor, blend tofu, nutritional yeast, cornstarch, turmeric, onion powder, garlic powder, salt, black salt (if using), and plant-based milk until smooth.
In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent.
Add chopped mushrooms and cook until tender.
Stir in chopped spinach and cook until wilted.
Combine the sautéed vegetables with the tofu mixture. Season with black pepper. -
Assemble and Bake
Preheat oven to 180°C (350°F).
Roll out the chilled dough and fit it into a 9-inch tart pan. Trim excess edges.
Pour the filling into the crust, smoothing the top.
Bake for 40 minutes, or until the quiche is set and the crust is golden.
Allow to cool slightly before slicing.
