A good quiche is hard to find – especially if you don't eat eggs. However, this recipe will take care of your quiche craving. The simple quinoa and almond meal crust remains crispy and tasty. Add a rich creamy mushroom and tofu filling and we have an instant classic in this mushroom and kale quiche.
Mushroom and Kale Quiche [Vegan, Gluten-free]
For the Crust
- 1 cup almond meal
- 1/2 cup quinoa or 1 cup pre-cooked quinoa
- Pinch of salt
For the Filling
- 1 12-ounce block of firm tofu
- Olive oil, for frying
- 1 small brown onion
- 2 garlic cloves, crushed
- 6 White Button mushrooms, sliced
- 1/3 cup sun-dried tomatoes in oil, roughly chopped
- 1 cup curly kale, stem removed and chopped into small pieces
- 2 tablespoons nutritional yeast
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red chili flakes
- Salt and pepper, to taste
- Pea sprouts and snow pea tendrils
To Make the Crust
- Rinse your quinoa and add to the stove with 1 cup of water.
- Bring the water to a boil, then reduce the heat and simmer until all the water is absorbed. Fluff the quinoa with a fork. You can also use 1 cup of pre-cooked quinoa if you have any on hand.
- Combine the quinoa with almond meal, add salt, and mix well. It should stick together when you press it between your fingers.
- Lightly grease your quiche/tart tins with a little bit of olive oil and press the mixture into evenly onto the base and sides of your tin. Set aside.
To Make the Filling
- Break your tofu into large chunks and place in a food processor. Process until smooth and creamy. This will take a few minutes. You may need to scrub down the sides as you go and add a little bit of soy milk to help it come together. Set aside.
- In a large saucepan, fry the onions in olive oil until they are soft and translucent.
- Add your garlic and simmer the dish until fragrant.
- Add your sliced mushrooms, season them with a good amount of salt and pepper, and cook for a few minutes until all the water has evaporated.
- Throw in the kale and sun dried tomatoes and let everything cook for a few more minutes or until the kale has softened.
- Add nutritional yeast, dried basil, oregano and chili flakes. Mix the pan's contents well.
- Adjust seasoning with salt and pepper.
- When your veggies are cooked, add in your tofu mixture and mix well to combine. It should be a very dense and heavy mixture.
- Spoon tofu mixture into your quiche bases and flatten it out until even.
- Bake for 30 minutes at 355°F.
- Serve with pea sprouts and snow pea tendrils as a garnish.
You can use 4-inch tart tins or one large or standard tart tin and make one large quiche. The recipe for the tofu filling was adapted by the sun-dried tomato, spinach and mushroom tofu quiche from “Oh She Glows”.