Ingredients
Method
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.