Vegan quiche

 Kala Namak black salt powder

Suraj spices 400 g $2.99

Easy Vegan Quiche

https://veganhuggs.com/easy-vegan-quiche/

Ingredients

US Customary

▢1 9-inch vegan frozen pie shell (GF if preferred), see package for thawing instructions

▢1 14-oz block extra-firm tofu , drained and pressed

▢2 tablespoons olive oil

▢1 small onion , diced

▢8 ounces cremini mushroom , sliced

▢3 cloves garlic , minced

▢3 cups fresh spinach

▢½ teaspoon turmeric

▢¾ teaspoon granulated garlic

▢½ teaspoon granulated onion

▢½ teaspoon salt , more to taste

▢½ teaspoon kala namak (black salt) (*optional - see note)

▢2 tablespoons gluten-free flour (or all purpose)

▢1-2 tablespoons non-dairy milk , unsweetened

▢⅓ cup cherry tomatoes , cut in half

edits- did double recipe

1 Tbsp ground Flax 2 Tbsp water let sit 15 min add to food processor

only used 1 Tbsp plant based milk

used all purpose flour

1 1/2 Tbsp Nutritional yeast

added a bit more tumeric 1/8 tsp

used 1 1/4 tsp celery salt instead of salt

added 1/2 tbsp Vegeta seasoning (needed more saltiness)

add 1/2 small red pepper to onion mushroom frying

did not use baby tomatoes

Added 2 Tbsp oil to mix- realized after the oil was for the sauteeing.

Ended up with 3 shells total

baked 30 min at 350- (still wet)- was a bit of liquid in the sauteed veggies, tried to keep the liquid out.

baked 7 more minutes at 300

notes a little lemon juice would make it more acidic

next time season the vegetables when sauteeing.

could still use more salt

Instructions

Preheat oven to 375 degrees F (190 C)

Heat oil in a large skillet over medium heat. Add onions and sauté for 3-5 minutes until softened and lightly browned. 

Add garlic and sauté for 30-60 seconds until lightly golden and fragrant. 

Now add mushrooms and sauté until softened and browned. About 5-7 minutes. 

Add spinach and cook until just wilted, about 1-3 minutes. Sprinkle with salt & pepper if desired. Remove from heat and set aside. 

Break up the tofu and add it to a food processor along with the seasonings, 1 tablespoon of milk, and flour. Process until the mixture is smooth, about 2 minutes. It will be very thick, but if it's too thick and won't smooth out, you can add 1 more tablespoon of milk. Just enough to get in moving. 

Using a spatula, scrape the mixture out of the container into a medium mixing bowl. Fold in the mushrooms/spinach mixture and combine well. 

Place the mixture in the pie crust and spread evenly. Add the cut tomatoes on top and gently press down so they are slightly in the mixture. Bake in the oven for 30-40 minutes until the quiche firms up and is golden on top. Remove from oven and let cool for 10 minutes before cutting. 

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https://frommybowl.com/easy-vegan-quiche/

Ingredients

1 pre-baked* 3 Ingredient Pie Crust

1 cup Garbanzo Bean / Chickpea Flour

1/4 cup Nutritional Yeast

1/2 tsp Baking Powder

1/2 tsp Turmeric

1/2 tsp Salt, plus more to taste (see notes)

1 cup Unsweetened Plant-Based Milk

2 large Tomatoes, sliced

1 cup Caramelized Onions (about 1 large; see this recipe for a tutorial)

1 tbsp Fresh Dill

Instructions

Preheat the oven to 350F. Pre-bake your Pie Crust and caramelize your Onions, if you haven’t already.

In a large bowl, add the Chickpea Flour, Nutritional Yeast, Turmeric, Salt, and Baking Powder. Mix well.

Pour in the Plant Milk, and mix until a thick batter forms. Add the Caramelized Onions and Fresh Dill, then fold into the batter evenly.

Place half of the Tomato slices on the bottom of the Pie Crust, then pour the Batter over top. Smooth the Quiche Batter out evenly with a spatula, then top with remaining Tomato slices

Cover the edges of the Pie Crust so they do not burn, then bake for 30-35 minutes.

Let cool for 5 minutes, then serve as desired.

Notes

The Pie Crust should be pre-baked for this recipe, as well as most recipes where the filling is a liquid. This prevents the Crust from getting soggy/mushy once the liquid is added to it (and before it has the chance to solidify in the oven).

If you would like to make this Quiche taste more “eggy,” substitute the Kosher Salt for Kala Namak, or Black Salt.