S
pinach Mushroom Quiche.
If you are familiar with making a Tofu Scramble, (click the link for the recipe) this Spinach Mushroom Quiche will take that recipe to the next level. The shredded sweet potato crust is light and delicious. It is perfect for breakfast, lunch or even dinner. Quiche can be served hot or cold.
Spinach Mushroom Quiche
If you are familiar with making a Tofu Scramble, this Spinach Mushroom Quiche will take that recipe to the next level. The shredded sweet potato crust is light and delicious.
Ingredients
Crust
- 2 sweet potato shredded
- 2 tbsp chia seeds
- 5 tbsp water
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp black pepper freshly ground
- 1 pinch sea salt
Filling
- 1.5 cups onion sweet onion, small dice
- 2 jalapeño pepper small dice (adjust based on how hot you want to make the dish!)
- 2 cloves garlic small dice
- 1 cup red bell pepper diced
- 1 cup mushrooms button or shiitake mushrooms
- 5 cup spinach fresh spinach, roughly chopped
- 1 tsp oregano dried
- 1 tsp thyme dried
- 2 blocks tofu extra firm
- 3 tbsp tamari
- 3 tbsp nutritional yeast
- 1 tsp Indian black salt or replace with Asafetida (see notes)
- 2 tsp turmeric this will add a nice yellow color to the quiche
- ¼ tsp black pepper freshly ground
- ¼ cup basil leaves fresh and chopped
Instructions
Crust
- Preheat the oven to 400°F. Line an 8 inch springform pan with parchment paper. You can just do the bottom of the pan.
- In a small bowl, combine the chia seeds and water. Set aside to thicken.
- Peel and shred the potatoes. Squeeze the moisture out of the potatoes and pat dry. Transfer to a bowl and add the chia seed mixture, garlic powder, and onion powder. Mix thoroughly.
- Pat the shredded potatoes into the prepared pie pan, making sure to cover the entire bottom and sides. Season with salt and pepper to taste. Bake for 20-25 minutes, until the potatoes begin to brown. Set aside to cool.
Filling
- In a nonstick skillet over medium-high heat, dry sauté the onions*, garlic, jalapeño peppers, mushrooms, spinach, dried thyme, and dried oregano in a small amount of water until tender, about 8 minutes. Remove from heat and drain any extra moisture from the vegetables.* Note: To dry sauté (or sautéing without oil!) use high heat and frequent movement to caramelize the food. An important thing to keep in mind is that foods will not brown, color or caramelize if you use liquid or have too much moisture. Once you achieve the desired coloration then add your liquid.
- Combine the tofu, tamari, nutritional yeast, Indian black salt, turmeric, and pepper in a food processor or blender and blend until smooth and creamy. Transfer to a mixing bowl and add the sautéed vegetables and the fresh basil. Mix thoroughly.
- Spread the tofu-mushroom mixture over the potato crust in the pie pan. Top with the tomato slices (optional).
- Bake at 375°F for 30-40 minutes, or until firmly set. Let stand for 15-20 minutes to cool.
- Cut into wedges to serve.
- You can add a variety of different vegetables to this quiche. We have used chopped broccoli and cauliflower, asparagus, and kale. It is important to remove the moisture after cooking the vegetables so the filling does not become runny.
Notes
You can add some slices of tomato on top of the quiche before you put the dish back into the oven. This will add some extra flavor and color to the dish.
Indian Black salt (Kala Namak salt) is a sulfur rich salt that despite its name is pink/grey in color. Black salt is popular in Indian cooking, and once used has a very distinct sulphuric aroma. For eggless cuisine, this salt is a must and quite popular for scrambles.
If you are trying to minimize your salt consumption, another option is to use Asafetida. Asafetida is from a giant fennel plant and also has a sulfur rich taste.
Nutrition
Calories: 60kcalCarbohydrates: 11gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 279mgPotassium: 297mgFiber: 3gSugar: 3gVitamin A: 4661IUVitamin C: 22mgCalcium: 41mgIron: 1mg
Did you try making this recipe?Mention @JvVHealth or tag #jvvhealth
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