Vegan Mushroom and Spinach Quiche

This vegan mushroom and spinach quiche is a savory delight, ideal for any meal of the day. With a flaky, golden crust and a rich, creamy filling, this recipe combines earthy mushrooms, fresh spinach, and aromatic herbs. Completely egg-free and dairy-free, it’s a plant-based twist on a classic dish that’s guaranteed to impress.

For the crust:
• 200g all-purpose flour
• 100g vegan butter (cold)
• 2–3 tbsp cold water
• Pinch of salt

For the filling:
• 1 tbsp olive oil
• 250g mushrooms (sliced)
• 150g fresh spinach
• 1 small onion (finely chopped)
• 2 garlic cloves (minced)
• 300g silken tofu
• 200ml plant-based cream (e.g., oat or soy)
• 2 tbsp nutritional yeast
• 1 tsp turmeric
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

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Step 1: Prepare the crust
1. Preheat your oven to 180°C (350°F).
2. In a bowl, mix the flour and salt. Add the vegan butter and rub it into the flour until the mixture resembles breadcrumbs.
3. Add cold water, one tablespoon at a time, until the dough comes together. Form a ball, wrap in cling film, and chill for 20 minutes.
4. Roll out the dough and press it into a 9-inch tart pan. Trim the edges, prick the base with a fork, and pre-bake for 10 minutes.

Step 2: Cook the vegetables
1. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant.
2. Add the mushrooms and cook until softened. Stir in the spinach and cook until wilted. Remove from heat.

Step 3: Make the filling
1. Blend the silken tofu, plant-based cream, nutritional yeast, turmeric, paprika, salt, and pepper until smooth.
2. Stir in the cooked vegetables.

Step 4: Assemble and bake
1. Pour the filling into the pre-baked crust, spreading it evenly.
2. Bake for 30–35 minutes, or until the top is firm and slightly golden.
3. Let the quiche cool for 10 minutes before slicing. Garnish with fresh parsley.