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.
2jalapeño peppersmall dice (adjust based on how hot you want to make the dish!)
2clovesgarlicsmall dice
1cupred bell pepperdiced
1cupmushroomsbutton or shiitake mushrooms
5cupspinachfresh spinach, roughly chopped
1tsporeganodried
1tspthymedried
2blockstofuextra firm
3tbsptamari
3tbspnutritional yeast
1tspIndian black saltor replace with Asafetida (see notes)
2tspturmericthis will add a nice yellow color to the quiche
¼tspblack pepperfreshly ground
¼cupbasil leavesfresh 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.