Vegan Quiche

🛒 Ingredients

• All-purpose flour 180 g · 650 kcal
• Vegan butter 113 g · 810 kcal
• Ice water 60 g · 0 kcal
• Firm silken tofu 340 g · 270 kcal
• Nutritional yeast 15 g · 60 kcal
• Unsweetened soy milk 120 g · 60 kcal
• Cornstarch 18 g · 60 kcal
• Olive oil 28 g · 240 kcal
• Yellow onion 70 g · 28 kcal
• Red bell pepper 120 g · 30 kcal
• Mushrooms 70 g · 15 kcal
• Fresh spinach 150 g · 35 kcal
• Turmeric powder 3 g · 10 kcal
• Onion powder 3 g · 10 kcal
• Garlic powder 3 g · 10 kcal
• Black salt (Kala Namak) 5 g · 0 kcal
• Black pepper 1 g · 4 kcal

👨‍🍳 Instructions

1. To make the crust, combine flour and 1/4 teaspoon salt in a large bowl, then cut in vegan butter until crumbly. Gradually add ice water, mixing until a dough forms, then flatten into a disk, wrap, and chill for 30 minutes.
2. Preheat oven to 190°C (375°F). Roll out the chilled dough and carefully transfer it to a 9-inch pie plate. Trim edges, crimp as desired, then prick the bottom with a fork and blind bake for 10-12 minutes until lightly golden.
3. While the crust bakes, heat olive oil in a pan over medium heat. Sauté diced onion, bell pepper, and mushrooms for 5-7 minutes until softened.
4. Add fresh spinach to the pan and cook for another 2-3 minutes until it wilts. Remove from heat and set aside.
5. In a blender, combine firm silken tofu, nutritional yeast, unsweetened soy milk, cornstarch, turmeric, onion powder, garlic powder, black salt, and black pepper. Blend until completely smooth and creamy.
6. Fold the sautéed vegetables into the tofu mixture. Pour the filling evenly into the pre-baked pie crust.
7. Bake for 40-45 minutes, or until the quiche is set and the top is lightly golden. A knife inserted into the center should come out mostly clean.
8. Let the quiche cool on a wire rack for at least 15-20 minutes before slicing and serving. This allows the filling to fully set.