Vegan Spinach Quiche Recipe You Won’T Know Is Eggless

The recipe below is inspired by a spinach-mushroom quiche tutorial at 101 Cookbooks (which was reprinted from Peter Berley's The Modern Vegetarian Kitchen), and it will make enough filling to prepare quiche for a standard, 9-inch pie pan. It's suitable for vegans, vegetarians, and people who do not eat dairy products.

Vegan Crust Options

If you'd like to make a vegan crust as well, you have several options. King Arthur Flour's oil pie crust, made with water or soy milk instead of regular milk, is one reliable and tasty choice; try it with olive oil if you'd like your crust to have a rich, savory flavor. You can also make a traditional pie crust recipe and substitute a vegan butter spread for the regular butter. If you prefer a looser crust, a great way to get whole grains is to press cooked brown rice, quinoa, millet, or whole-wheat couscous into the pie pan before adding the filling. If you'd like to make a vegan crust as well, you have several options. King Arthur Flour's oil pie crust, made with water or soy milk instead of regular milk, is one reliable and tasty choice; try it with olive oil if you'd like your crust to have a rich, savory flavor. You can also make a traditional pie crust recipe and substitute a vegan butter spread for the regular butter. If you prefer a looser crust, a great way to get whole grains is to press cooked brown rice, quinoa, millet, or whole-wheat couscous into the pie pan before adding the filling.

subheading: Filling Recipe Ingredients:

¼ c. 1 T. olive oil or canola oil

1 medium onion, chopped

2 T. water

½ tsp. salt

½ tsp. paprika

2 T. fresh basil

1 lb. firm tofu

2 T. lemon juice

1 T. soy sauce or tamari

2 lb. fresh spinach leaves, rinsed and with stems removed

1 medium tomato, sliced into rounds

Note: Ingredients may have been altered from the original.

Directions at lovetoknow.com

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