This quiche is soooooo good! It has so many tasty mix-ins like sundried tomatoes, mushrooms, artichoke hearts, and spinach. We riffed on a recipe from Isa Chandra Moskowitz's Super Fun Times for the base. It's hardy and decadent; it will impress anyone you serve it to.
I'm not going to say it tastes like quiche (not that I've ever eaten quiche), but I can't seem anyone refusing this delectable combination of flavours. It's an umami-full, sorta cheesy delicious savoury pie. You won't regret making it.
Vegan Quiche with Mushrooms, Sundried Tomatoes, Artichokes & Spinachadapted from Quiche Lorrain't from The Super Fun Times Vegan Holiday Cookbook
Ingredients
3/4 raw cashews1 tsp salt1/4 tsp ground nutmeg14 oz extra firm tofu1 tbsp white miso1-2 tbsp water (as needed)8 oz mushrooms, thinly sliced1/4 cup sundried tomatoes, finely chopped1/2 cup artichoke hearts, chopped1 large handful of spinach, chopped or notSalt and pepper, to taste8 inch pre-made pie crust, defrosted
DirectionsHeat a small frying pan, add 2 tsp oil. Once the oil in heated, sauté the mushrooms until all liquid has evaporated and they are browned.
Preheat oven to 350 degrees F.In a food processor or powerful blender, pulse cashews into a fine crumb. Add salt and nutmeg. Crumble in the tofu and drop in the miso. Blend until fairly smooth. If you need to get things going in your blender/food processor, add 1 tbsp of water at a time.
Transfer the mixture to a large bowl. Stir in the mushrooms, sundried tomatoes, artichoke hearts, and spinach. It will be a little difficult to mix but do your best to evenly distribute the ingredients. Add salt and pepper to taste.
Add the quiche mixture to the pie crust and bake for around 40 minutes or until the edges of the pie crust are browned.
Let the quiche set for 15-20 minutes. Slice 'er up and dig in!
