Traditionally made with eggs and dairy, it might seem off-limits to those following a vegan diet. However, with a few clever substitutions, you can create a vegan quiche that’s just as satisfying.
In this recipe, we’ll make a Vegan Quiche with Ricotta and Spinach and Mushrooms that’s perfect for brunch, lunch, or dinner.
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Ingredients
For the Crust
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup vegan butter, chilled and cubed
- 3–4 tablespoons ice water
Filling
- 1 block firm tofu (14 oz)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 cup vegan ricotta cheese
- 1 cup mushrooms, sliced
- ¼ cup nutritional yeast
- 1 teaspoon ground turmeric
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
Optional Add-ins
- ½ cup sun-dried tomatoes, chopped
- ¼ cup black olives, sliced
- 1 tablespoon fresh herbs (like thyme or basil), chopped
How To Make Vegan Mushroom Quiche
Preparing the Crust
Combine the Dry Ingredients: Start by mixing the flour and salt in a large bowl. Adding salt early ensures that it distributes evenly throughout the dough.
Incorporate the Vegan Butter: Add the chilled vegan butter cubes to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. The small lumps of butter will create a flaky texture in the crust.
Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough starts to come together. You might not need all the water, so add it slowly.
Form the Dough: Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This rest period allows the gluten to relax, making the dough easier to roll out.
Roll Out the Dough: On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, pressing it gently into the corners and trimming any excess. Poke the bottom of the crust with a fork to prevent it from puffing up during baking.
Blind Bake the Crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans.
Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 5–7 minutes until the crust is lightly golden. Set aside to cool.
Preparing the Filling
Prepare the Tofu Base: While the crust is cooling, drain and press the tofu to remove excess moisture. Crumble the tofu into a blender or food processor. This step creates a smooth, creamy base for the quiche.
Cook the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute. Then, add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
Cooking the aromatics and mushrooms before adding them to the quiche enhances their flavors.
Wilt the Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2–3 minutes. If the spinach releases a lot of moisture, drain it slightly before adding it to the filling. This prevents the quiche from becoming too watery.
Blend the Filling: To the crumbled tofu in the blender, add the cooked onion, garlic, and spinach mixture. Add the vegan ricotta, nutritional yeast, turmeric, nutmeg, salt, and pepper. Blend until smooth. The turmeric adds a beautiful color while the nutritional yeast gives a cheesy flavor.
Incorporate Optional Add-ins: If using sun-dried tomatoes, black olives, or fresh herbs, fold them into the blended mixture. These add-ins provide extra flavor and texture to the quiche.
Assembling and Baking the Quiche
Fill the Crust: Pour the filling into the pre-baked crust, spreading it out evenly with a spatula. The creamy filling should reach just below the top of the crust.
Bake the Quiche: Reduce the oven temperature to 350°F (175°C). Bake the quiche for 35–40 minutes, or until the filling is set and lightly golden on top. The edges of the crust should be nicely browned.
Cool and Serve: Allow the quiche to cool for at least 15 minutes before slicing. This cooling time helps the filling to set completely, making it easier to cut clean slices. Serve warm or at room temperature.
Tips for Success
- Press the Tofu Well: Removing as much moisture as possible from the tofu helps achieve a firmer texture in the quiche.
- Customize the Filling: Feel free to experiment with different vegetables and herbs. Bell peppers, mushrooms, or even artichoke hearts make excellent additions.
- Pre-bake the Crust: Blind baking the crust prevents it from becoming soggy once the filling is added.
Conclusion
Creating a vegan quiche with Ricotta and Spinach doesn’t require any special skills, just a bit of time and love. This quiche is perfect for any occasion, whether it’s a casual brunch with friends or a light dinner. The combination of creamy tofu, rich vegan ricotta, and vibrant spinach makes every bite a delight. Plus, with the addition of optional ingredients like sun-dried tomatoes and olives, you can tailor this recipe to suit your taste.
Enjoy this delightful vegan dish, and don’t be surprised if it becomes a staple in your recipe rotation. With its flaky crust and savory filling, it’s sure to impress both vegans and non-vegans alike. Bon appétit!
