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Description: Indulge in a savory, plant-based delight with this scrumptious vegan quiche packed with wilted spinach, earthy mushrooms, and a flaky crust. A perfect brunch option or dinner solution for a crowd.
Prep Time: 25 mins | Cook Time: 40 mins | Servings: 6-8
Ingredients:
1 9-inch pie crust (homemade or store-bought)
2 cups fresh spinach leaves, chopped
1 cup sliced mushrooms (button, cremini, or shiitake work well)
1 small onion, diced
3 cloves garlic, minced
1/4 cup vegan butter or margarine, melted
1/2 cup non-dairy milk (almond, soy, or coconut work well)
1 tablespoon lemon juice
1 teaspoon dried thyme
Salt and pepper to taste
1/4 cup nutritional yeast (optional but highly recommended for cheesy flavor)
Step-by-Step Instructions:
1. Preheat your oven to 375°F (190°C). Roll out the pie crust on a lightly floured surface to about 1/8 inch thickness, then place it in a 9-inch tart pan with a removable bottom. Crimp the edges to form a decorative border.
2. In a large skillet, sauté the chopped onion and minced garlic over medium heat until translucent. Add the sliced mushrooms and cook until they release their moisture and start browning. Add the chopped spinach and cook until wilted, stirring occasionally. Season with salt, pepper, and thyme.
Pro Cooking Tips:
To ensure a flaky crust, make sure to keep the butter or margarine chilled while preparing the filling.
For an extra creamy quiche, add 1-2 tablespoons of vegan cream cheese or sour cream to the filling mixture before pouring it into the pie crust.
Serving Suggestions:
Slice the quiche into wedges and serve with a side salad or roasted vegetables for a well-rounded meal.
Pair with a glass of chilled white wine or a refreshing herbal tea for a satisfying brunch.
Enjoy your scrumptious vegan quiche!
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