Vegan Mushroom-Onion Quiche
 
 
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:
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!
Recipe by Epicurean Vegan at https://epicureanvegan.com/2011/09/02/vegan-mushroom-onion-quiche/