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Vegan Mushroom-Onion Quiche

September 2, 2011 by epicureanvegan

Vegan Mushroom-Onion Quiche -- Epicurean VeganYes, you can make a quiche without eggs. Which also means it comes without cholesterol and bird embryos. Ok, I won’t get all crazy-vegan on my non-vegan readers . . . 🙂 But have you seen Forks Over Knives yet? We watched it last night. Please watch it—I guarantee you will come away from it wanting to make positive changes in yours and your kids’ diet.

So onto the quiche . . . I got the recipe from The Ultimate Uncheese Cookbook. This is so simple to make and tastes rich and creamy. You can also use regular firm tofu for a more scrambly-egg texture–just don’t blend as smooth.  The cookbook offers several variations such as adding spinach, broccoli, or vegetarian bacon bits. I went with the mushroom quiche.

INGREDIENTS:
1 prepared 10″ pie crust
3 C (2 12-oz pkgs) firm silken tofu, mashed
3/4 C plain non-dairy milk (I used almond milk)
1/2 C flour (any kind; I used brown rice flour)
1/4 C nutritional yeast
1 tsp salt
1/4 tsp nutmeg
1/4 tsp turmeric
1/8 tsp white pepper
1 Tbs olive or organic canola or safflower oil (I used olive oil)
1-1/2 C finely chopped onions
2 C sliced mushrooms

DIRECTIONS:
Preheat oven to 400. Bake the pie crust for 10-12 minutes; let cool. (Mine was done at 8 minutes, so check often). Reduce oven temperature to 350.  In a large skillet, heat the olive oil and add the onions; cook for 3-4 minutes, or until they soften. Add the mushrooms and cook another few minutes.

Vegan Mushroom-Onion Quiche -- Epicurean Vegan

In the meantime, combine the tofu, milk, flour, nutritional yeast, salt, nutmeg, turmeric, and pepper in a blender. Blend until completely smooth. You’ll probably need to scrapes the sides once or twice and continuing blending.

Vegan Mushroom-Onion Quiche -- Epicurean Vegan

Pour into a large bowl and stir in the mushrooms and onions. Pour mixture into the prebaked crust. I accidentally picked up a 9″ pie crust, so I poured the extra batter into two ramekins.

Vegan Mushroom-Onion Quiche -- Epicurean Vegan

Remember, make sure you reduce the heat on the oven. Bake for 40-45 minutes. The top will be firm, browned, and slightly puffed up. Remove from oven and let sit for 15 minutes before slicing. Enjoy!

Vegan Mushroom-Onion Quiche -- Epicurean Vegan

Vegan Mushroom-Onion Quiche -- Epicurean Vegan

Vegan Mushroom-Onion Quiche
 
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Yes, you can make a quiche without eggs. Which also means it comes without cholesterol and bird embryos. Ok, I won't get all crazy-vegan on my non-vegan readers . . . 🙂 But have you seen Forks Over Knives yet? We watched it last night. Please watch it---I guarantee you will come away from it wanting to make positive changes in yours and your kids' diet. So onto the quiche . . . I got the recipe from The Ultimate Uncheese Cookbook. This is so simple to make and tastes rich and creamy. You can also use regular firm tofu for a more scrambly-egg texture--just don't blend as smooth. The cookbook offers several variations such as adding spinach, broccoli, or vegetarian bacon bits. I went with the mushroom quiche.
Author: Epicurean Vegan
Ingredients
  • 1 prepared 10" pie crust
  • 3 C (2 12-oz pkgs) firm silken tofu, mashed
  • ¾ C plain non-dairy milk (I used almond milk)
  • ½ C flour (any kind; I used brown rice flour)
  • ¼ C nutritional yeast
  • 1 tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp turmeric
  • ⅛ tsp white pepper
  • 1 Tbs olive or organic canola or safflower oil (I used olive oil)
  • 1-1/2 C finely chopped onions
  • 2 C sliced mushrooms
Directions
  1. Preheat oven to 400. Bake the pie crust for 10-12 minutes; let cool. (Mine was done at 8 minutes, so check often). Reduce oven temperature to 350. In a large skillet, heat the olive oil and add the onions; cook for 3-4 minutes, or until they soften. Add the mushrooms and cook another few minutes.
  2. In the meantime, combine the tofu, milk, flour, nutritional yeast, salt, nutmeg, turmeric, and pepper in a blender. Blend until completely smooth. You'll probably need to scrapes the sides once or twice and continuing blending.
  3. Pour into a large bowl and stir in the mushrooms and onions. Pour mixture into the prebaked crust. I accidentally picked up a 9" pie crust, so I poured the extra batter into two ramekins.
  4. Remember, make sure you reduce the heat on the oven. Bake for 40-45 minutes. The top will be firm, browned, and slightly puffed up. Remove from oven and let sit for 15 minutes before slicing. Enjoy!
3.5.3208

 

Filed Under: Breakfasts Tagged With: egg-free, eggless quiche, mushrooms, onion, quiche, tofu, Ultimate Uncheese Cookbook

Spinach and Mushroom Tarts

December 30, 2010 by epicureanvegan

Spinach and Mushroom Tarts -- Epicurean VeganI was inspired by Veggie Test Kitchen’s Mini Pizza Tarts back in November and bought some 4″ tart pans. Well, I finally got around to making some tart pizzas and they were a huge hit! I love that these are so versatile—you can make pizzas, savory or sweet tarts, or even breakfast quiches. I have some leftover dough, so I think I know what I’ll be making for New Year’s Day breakfast. 🙂 The recipe is for about 9-10 tarts, so feel free to halve the recipe, or freeze the leftovers for future, fabulous tarts!

INGREDIENTS:
Dough:
3 C flour
1-1/2 C Earth Balance margarine
1/2 C ice water

The rest: (optional)
Sliced mushrooms
Potatoes (I nuked 3 small red potatoes, then diced them up)
Pesto
Tomato, diced
Spinach
Almond feta
Vegan mozzarella, shredded
Olives
Artichokes

DIRECTIONS:
Preheat oven to 350. For the dough, place the flour and margarine in a food processor and pulse several times until the dough is crumbly. While the machine is running, pour in the water and combine about 30 seconds until the dough forms. On a lightly floured surface, knead the dough for 2-3 minutes. Divide the dough into about 9 equal pieces and roll out thin. I lightly sprayed the tart pans with cooking spray, then line the inside of the pan with the dough.

Spinach and Mushroom Tarts -- Epicurean Vegan

Press down along the edges to cut the dough and pull away from the pan.

Spinach and Mushroom Tarts -- Epicurean VeganStick each crust with a fork a few times, then bake for 8-10 minutes. For mine, I spread on some pesto, spinach, mushrooms, tomatoes, almond feta. The guys added some potatoes and vegan mozzarella to theirs.

Spinach and Mushroom Tarts -- Epicurean Vegan

Bake for 22-25 minutes and enjoy!

Filed Under: Breakfasts, Dinners Tagged With: easy, pesto, pizza, quiche, tarts

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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