Preheat oven to 375 degrees. Grease a deep 9-inch tart or spring form pan with nonstick cooking spray; set aside.
This savory vegan "quiche" is lined with a gluten-free quinoa crust and filled with sun-dried tomatoes, basil, mushrooms, and dare we say, tofu—which is what gives the filling a creamy, quiche-like texture. Trust us on this one. It's good.
Servings and Ingredients
|2 tbsp. ground flax seeds|
|2 tbsp. plus 3/4 c. water, divided|
|¾ c. vegetable broth|
|1 c. quinoa, rinsed|
|1 (18-oz.) pkg. firm tofu, drained|
|¼ c. unsweetened soy milk|
|2 tbsp. Gustare Vita olive oil|
|½ medium yellow onion, chopped|
|1 (8-oz.) pkg. sliced mushrooms|
|1 clove(s) garlic, minced|
|2 tsp. Hy-Vee Italian seasoning|
|2 basil stir-in paste, or 1/4 c. fresh basil finely chopped|
|1 (8.5-oz.) jar Culinary Tours julienne cut sundried tomatoes, drained|
|1 (5-oz.) bag fresh baby spinach|
|½ c. vegan shredded mozzarella cheese, divided|
Things To Grab
- Deep 9-inch tart or spring form pan
- Hy-Vee nonstick cooking spray
- Small bowl
- Medium saucepan
- Food processor
- Medium skillet
- Wire cooling rack
Add ground flax seeds to 2 tablespoons water in a small bowl; stir to combine. Set aside.
Add ¾ c. water and ¾ c. vegetable broth to a medium saucepan. Bring to boiling; add quinoa. Simmer 10 minutes, covered, or until liquid is completely absorbed. Remove from heat, fluff with a fork, and cool slightly.
Once quinoa is cool enough to handle, mix in flax mixture. Place quinoa into tart pan, firmly pressing so it sticks to the bottom and the sides of the pan; set aside.
Hyvee Culinary Expert TipIf the quinoa crust is not sticking together very well, add 1 tablespoon water at a time until quinoa sticks together.
Add tofu to a blender or food processor with soy milk, blend until smooth. Set aside.
Heat olive oil in a medium skillet over medium heat. Add onion, mushrooms, garlic, and Italian seasoning to skillet; season with salt and black pepper. Saute until fragrant and softened, about 5 to 7 minutes. Add basil, sun-dried tomatoes, and spinach to skillet. Cook until spinach has wilted, about 3 to 5 minutes. Remove from heat.
Drain any excess water from skillet. Mix with blended tofu and ¼ cup shredded vegan mozzarella cheese. Add to prepared quinoa pie crust. Bake for 30 to 35 minutes, or until firm to the touch. During the last 5 minutes of baking, sprinkle remaining ¼ cup vegan mozzarella cheese on top of quiche. Remove from oven. Allow to cool on a wire cooling rack 10 to 15 minutes before slicing.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 0mg
- Sodium: 135mg
- Total Carbohydrates: 21g
- Protein: 12g
Hy-Vee Test Kitchen