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Spinach and Mushroom Quiche

A versatile, egg-free recipe that can be made with a tofu batter or a chickpea flour batter, with or without the crust, and served hot or cold.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 20 minutes
  • Cook Time: 30-45 minutes
  • Total Time: 50-65 minutes
  • Yield: 6 1x
Scale

Ingredients

Crust

  • 1 cup flour, oat or buckwheat
  • 1 cup almonds, ground into flour
  • 1 tsp parsley, dry
  • 1 tsp oregano, dry
  • 3 tbsp aquafaba
  • 12 1/2 tbsp water, as needed

Tofu Batter

  • 1 pound tofu, extra firm, pressed
  • 1/4 cup nutritional yeast
  • 1/4 cup cornstarch
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp turmeric, ground
  • 1/4 tsp red pepper flakes

Chickpea Flour Batter

  • 1 1/2 cups chickpea flour
  • 1 cup water
  • 1 tbsp black salt (optional)
  • 1/2 cup applesauce, unsweetened

Filling

  • 1 cup onion, chopped
  • 1 cup mushrooms, chopped
  • 2 cups baby spinach, fresh, chopped
  • 2 tsp garlic, fresh, finely chopped
  • Tomatoes, chopped (optional)
  • Red bell peppers, chopped (optional)
  • Nutritional yeast (optional)

Instructions

Crust

  1. Preheat oven to 350°F.
  2. Add dry ingredients to bowl and stir.
  3. Add in aquafaba and mix until combined. Add water as needed until the dough sticks together when you press it with your fingertips.
  4. Crumble the dough over a pie pan, then press it down evenly, starting in the middle and working your way out.
  5. With a fork, poke a few holes to allow air to escape as it bakes.
  6. As the batter and filling are prepared, bake the crust for 12-15 minutes or until lightly golden.

Batter

  1. If using the Tofu Batter, combine all ingredients in a food processor and blend until smooth and creamy. Transfer to a bowl.
  2. If using the Chickpea Flour Batter, add all ingredients to a bowl and whisk until well combined.

Filling

  1. Add onions and mushrooms to a nonstick skillet and cook over medium heat for about 10 minutes, or until mushrooms have released most of their moisture.
  2. Add in spinach and garlic and cook for 3 minutes.
  3. If desired, tomatoes, red bell peppers and/or nutritional yeast may be added to the batter at this time.
  4. Transfer batter to the baked pie crust and sprinkle with nutritional yeast, if desired, for a cheese-flavored top. You may also garnish with tomato and/or bell pepper slices.
  5. Bake 30-45 minutes or until golden brown and firm.
  6. Remove from oven and let cool 10-20 minutes before cutting.

Notes: Aquafaba is the viscous liquid in which canned legumes (e.g. chickpeas) have been cooked. Three tablespoons are equal to one egg or one egg white. Black salt is optional but it will give the traditional ‘egg’ smell and taste to the quiche. This recipe can also be made as a crustless quiche. Simply prepare the batter and filling then pour directly into a silicone or glass baking pan.

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Rosane Oliveira, DVM, PhD

Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.