Here’s a tasty little vegan quiche. Easy to make with a pre-made whole wheat pie crust. Great week-night dish.
Leek and mushroom quiche (from Chow Vegan)
1 pre-made whole wheat pie crust
2 cloves garlic, minced
1 medium leek, white and pale green parts only, coarsely chopped
5 ounces cremini mushrooms, thinly sliced
1/2 pound fresh small leaf spinach
1 pound firm fresh tofu, water pressed out
1/2 cup soy milk
salt and pepper
1/4 teaspoon nutmeg
1/2 tablespoon dried thyme
1/2 tablespoon dried parsley
1 tablespoon nutritional yeast
Preheat oven to 400 degrees F. Precook the pie crust according to the package directions if necessary.
Heat a skillet until hot, lightly drizzle with olive oil, and saute garlic and leeks until done, season with salt to taste while cooking. Transfer to a dish and set aside. Heat skillet again and saute and season the mushrooms until cooked, drain any water and set aside. Saute and season the spinach until just wilted. Set aside until cool enough to handle. Squeeze out any water and coarsely chop.
In a food processor or blender, combine the tofu, soy milk, salt and pepper to taste, nutmeg, thyme, parsley, and nutritional yeast, process until smooth. Transfer to a large bowl, add the vegetables, mix well and scoop into the pie crust, spreading the filling evenly. Bake for about 35 minutes, let the quiche cool for 10 minutes before slicing. Makes 6 servings.