Spinach Mushroom Quiche

Growing up, I had no idea what quiche was, but I knew that real men didn’t eat it. I still don’t know what know Real Men Don’t Eat Quiche is. Is that a book title? A movie? I’m too lazy to Google it, but I do know that if real men aren’t eating this, then they’re missing out. That’s okay tough, because it means more for me! I’ve never had eggy quiche, as the only foods I ate as a child came out of boxes and cans, but I really love vegan quiche. The great thing about this dish is that it can be served for any meal, and it’s great for potlucks. It’s really versatile too – if you don’t have any spinach – use some kale! If you don’t like mushrooms, try zucchini instead!

 

For the crust:

1/2 cup rolled oats

3 tablespoons sesame seeds

1 cup spelt flour

1/2 teaspoon baking powder

3/4 teaspoon sea salt

1/2 teaspoon black pepper

1/3 cup water

1/3 cup olive oil plus more for brushing the pan

 

For the filling:

7 tablespoons extra-virgin olive oil

1 cup onion, diced

3 garlic cloves, minced

1/2 teaspoon basil

1/2 teaspoon thyme

Pinch hot red pepper flakes

10 ounces crimini mushrooms, thinly sliced

1 1/2 teaspoons sea salt

1 pound fresh spinach, finely chopped

1 pound firm tofu, drained

2 tablespoons lemon juice

1 tablespoon rice vinegar

Paprika for dusting

 

Directions:

•  Preheat the oven to 350.

•  To make the crust, spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with an S blade. Add the flour, baking powder, salt, and pepper, and process until the oats are finely ground.

•  In a medium bowl, whisk together the water and oil. Using a wooden spoon, mix in the dry ingredients to form a dough. Lightly brush a 9-inch or 10-inch tart or pie pan with oil. Put the dough in the tart pan and press down evenly, making sure to fill in the fluted sides of the pan. Trim any excess dough and refrigerate while you make the filling.

• To make the filling, add two tablespoons of oil to a large pan over medium heat. Add the onion, garlic and red pepper flakes sauté for 5 minutes or so, until onions are translucent. Add mushrooms, basil and thyme and sauté for 10 to 12 minutes. Add 1/2 teaspoon of salt and spinach and cook for several more minutes, until the spinach has wilted. Remove from heat.

• Crumble the tofu into the bowl of the food processor. Add the lemon juice, vinegar, and remaining 1 teaspoon of salt and puree until smooth. Add the vegetable mixture and pulse a few times to mix vegetables into the tofu.

•  Add the filling to the crust and smooth the top with the back of a spoon or spatula. Dust with Paprika. Bake for 45 to 50 minutes, until firm. Let stand for 5 minutes before slicing and serving.

Makes 6 – 8 servings.

  

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Dr. Fuhrman