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"Cheezy” Mushroom Spinach Quiche

9/16/2017

4 Comments

 
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​This amazing plant-based quiche is as healthy as it is delicious and comforting. Set in a moist, oil-free crust that’s made with almond flour and rolled oats, this eggless quiche is firm and flavorful. It delivers everything you want in a quiche plus all the healthful benefits of whole, plant-based ingredients.
Ingredients:
Crust
  • ½ cup almond flour
  • ½ cup rolled oats
  • ¼ teaspoon salt
  • ¼ cup silken tofu
  • ¼ cup ice water
 
Filling
  • ½ onion, diced
  • 8 ounces mushrooms, sliced
  • 2 cups fresh spinach, roughly chopped
  • 1-2 cloves garlic, minced or pressed
  • ½ 12- or 14-ounce block of tofu, firm
  • ¾ cup water
  • 1 lime, juiced
  • 1 large red pepper, roasted at 350 °F for 1 hour, then cooled
  • ½ cup raw cashews, soaked 4 hours or overnight, rinsed, and drained
  • 1 teaspoon onion powder
  • ¼ cup nutritional yeast
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
 
Preparation:
Preheat oven to 350 °F

Crust
  1. Place the rolled oats into a mini processor or blender and process to break down the oats into a coarse powder.
  2. Combine the oats, almond flour, and salt, and mix with a fork.
  3. In a separate bowl, whisk together the silken tofu and water until a smooth, thick liquid is formed.
  4. Pour the tofu mixture into the flour mixture and mix with a fork.
  5. Press into a 9-inch pie pan and set aside.
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Filling
  1. Heat a skillet over medium-high heat.
  2. Oil-free sauté: add diced onion, stirring frequently, until translucent and beginning to turn brown, about 5 minutes. Add water as needed to prevent sticking, about a tablespoon at a time.
  3. Add mushrooms and continue stirring until the mushrooms soften and give off all their liquid. Continue to add small amounts of water as needed to prevent sticking.
  4. Add the garlic and stir until the aroma is released, about 30 seconds.
  5. Add the spinach and stir until wilted (add a small amount of water if needed to prevent sticking).
  6. Make sure any remaining water from sautéing has evaporated and transfer to a large mixing bowl. Set aside.
  7. Peel the roasted red bell pepper and remove the stem and seeds. Reserve any juice.
  8. Prepare the “cheeze” filling by placing the firm tofu, water, lime juice, roasted red bell pepper and juice, cashews, onion powder, nutritional yeast, cornstarch, and salt into a high-speed blender and blend until smooth.
  9. Pour the “cheeze” filling over the mushroom-spinach mixture and stir to combine.
  10. Pour the “cheezy” mushroom-spinach mixture into the prepared pie crust and bake until a toothpick inserted into the center comes out dry, 45-60 minutes.
  11. Slice into wedges and serve
 
Makes 6-8 servings.
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Sauteed spinach, mushrooms, and onions for the filling
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​​"Cheezy" filling in the crust and ready to go into the oven.
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Fresh out of the oven - yum!
4 Comments
Terri with EatPlant-Based link
5/14/2018 04:33:28 pm

This looks amazing, and I have missed quiche SO much! Can't wait to give it a try. Thank you!

Reply
Terri link
7/7/2018 12:19:43 pm

You're welcome - I hope you enjoyed it! : )

Reply
.c.
10/19/2018 11:23:05 am

Terri, I made this quiche according to your instructions and have added it to my list of favorite oil-free, whole-food, plant-based recipes. Other WFPB quiche recipes have disappointed me, but yours was refreshingly superior. Yours looks like conventional quiche, it behaves like conventional quiche, the crust doesn't crumble apart, and it has very rich, satisfying flavor. Better still, it's easy to prepare!

I implore you to start a channel at YouTube, and share your recipes with an eagerly awaiting audience whose grateful views will provide the income you deserve for your expertise.

Please search for and review the YouTube channel called Nutrition Refined, developed by a woman with a background similar to yours.

May God bless you!

Reply
Terri link
10/21/2018 08:56:02 am

Hi C - thank you so much for your comments! I'm so glad you enjoyed this quiche recipe! I remember I couldn't wait to try it when the idea hit me to add tofu and sautéed veggies to my "Not So Cheese" sauce and bake them together.

You've given me "food for thought" on recording videos to share my recipes. I've taught video cooking classes on oil-free WFPB cooking for several years, so it would be an easy transition. So stay tuned!

I am grateful for your post - thank you so much!!!

Terri

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    About the Recipes

    All recipes posted here showcase how amazing whole, plant-based foods can taste! I love to play with ingredients, so most of these recipes are my own originals or variations on a published recipe. I have tried all recipes posted and give credit to the creators of those that are not mine. These recipes are all gluten-free unless otherwise noted, in which case gluten-free alternatives are presented. I use lite coconut milk that comes in a can with nothing added except water (no added sugar). Be adventurous, have fun, and give these recipes a try!

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