Recipe by ~DiZzY~
Okay, so I know the ingredient list and the directions seem really long, but let me assure you, it is not as difficult as it seems and it is oh so worth it! I served this quiche with a side of steamed cauliflower with a touch of vegan margarine.
Top Review by Baking Bear
I served this as an appetizer course at a holiday dinner. Everyone loved it, the vegetarians and the non-vegetarians. Next time I will make it without the crust as the filling was so delicious that the crust was not really necessary and I would prefer a lighter dish. I used fresh spinach and just wilted it in the pan with a few tablespoons of water after the mushrooms were finished. I did not have rice wine vinegar and used balsamic instead. I used dried basil as I did not have fresh and omitted the red pepper flakes. A few people asked for the recipe after dinner. I will be making this again. This is a great vegan recipe. Thank you for posting it.
- 1 (17 ounce) package firm tofu, drained and pressed for at least 30 minutes
- 1 (16 ounce) package frozen chopped spinach
- 1 medium sweet onion, finely diced
- 1 small zucchini, thin sliced
- 5 medium cremini mushrooms, thin sliced
- 1 tablespoon sherry wine (optional)
- 3 garlic cloves, sliced thin
- 6 -8 fresh basil leaves, chopped
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon rice vinegar
- 1⁄4 tablespoon dried thyme
- 5 tablespoons olive oil
- 1 -1 1⁄2 tablespoon sea salt, depending on personal preference
- 1 pinch red pepper flakes
- 1 deep dish pie shell (Marie Callender's is vegan)
- butter-flavored cooking spray (make sure it's vegan!) (optional)
Directions See How It's Made
- First, drain the tofu, place in a flat bottom colander or a plate and put another plate on top with something heavy enough to gently press the tofu without smashing it--walk away and go about your business for at least a half hour. Now is also a good time to prep your veggies. Preheat oven to 350 degrees.
- In a skillet on medium heat, add 1 tablespoon of the olive oil and add the onions, mushrooms, and zucchini. Caramelize for about 10 minutes or so.
- When nice and brown, add 1/2 tablespoon of salt and the sherry to deglaze and cook for another minute until dry.
- Remove and place in a medium sized mixing bowl. In the same pan on medium heat, add the rest of the oil and sauté the garlic, basil, thyme, and red pepper flakes for about 3 minutes until the garlic is slightly golden but do not brown!
- Pour garlic concoction into a food processor and crumble the drained tofu on top. Add the vinegar, lemon juice, and the rest of the salt. Puree until really smooth.
- Add to the onion/shroom mixture in bowl.
- Using the same pan once again, sauté the spinach until heated through. Once finished, squeeze all excess water out and add to the tofu mixture, stirring all ingredients together well.
- Smooth down into the "butter" misted pie shell, dust with paprika, and bake for 35-45 minutes until crust is golden brown and tofu is somewhat firm.