Step 1 of 12
Vegan Spinach, Mushroom, and Red Pepper Quiche
Preheat the oven to 400°F. Move a rack to the lowest position in the oven.
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Step 2 of 12
Vegan Spinach, Mushroom, and Red Pepper Quiche
Prick the bottom of the frozen pie shell several times with a fork, and transfer to a baking sheet. If using a refrigerated crust, arrange it in a 9-inch pie pan, then prick the bottom with a fork.
PRO TIP "Docking" a pie crust by poking holes in it with a fork allows steam to escape, avoiding bubbles in the crust while baking.
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Step 3 of 12
Vegan Spinach, Mushroom, and Red Pepper Quiche
Bake the pie shell on bottom rack of oven until the bottom is slightly puffed, 12-14 minutes, or according to package directions. When done, remove from oven and set aside.
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Step 4 of 12
Vegan Spinach, Mushroom, and Red Pepper Quiche
Reduce oven temperature to 350°F.
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Step 5 of 12
Vegan Spinach, Mushroom, and Red Pepper Quiche
Slice the mushrooms, finely dice the red pepper, and roughly chop the spinach.
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Step 6 of 12
Vegan Spinach, Mushroom, and Red Pepper Quiche
Set a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, add the red pepper and mushrooms. Cook, stirring frequently, for 1-2 minutes, then add the spinach. Season lightly with salt and pepper and continue to cook until the spinach is fully wilted and the mushrooms are browned, 1-2 minutes. Remove the skillet from the heat and set aside.
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Step 7 of 12
Vegan Spinach, Mushroom, and Red Pepper Quiche
Place the tofu, cashew milk, nutritional yeast, turmeric, garlic powder, salt, and black pepper in a blender or food processor. Blend on high until completely smooth, about 1 minute. Transfer the mixture to a large mixing bowl.
PRO TIP Roughly chop or crumble the tofu with hands before adding to the blender so that it blends more readily.
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Step 8 of 12
Vegan Spinach, Mushroom, and Red Pepper Quiche
Add the spinach, mushrooms, and peppers to the tofu mixture. Fold with a rubber spatula until the vegetables are evenly distributed.
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Step 9 of 12
Vegan Spinach, Mushroom, and Red Pepper Quiche
Pour the tofu mixture into the pie shell. Cover the edges of the pie shell with pie guards or strips of aluminum foil to avoid burning or over-browning the crust.
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Step 10 of 12
Vegan Spinach, Mushroom, and Red Pepper Quiche
Bake the quiche on bottom rack of oven until the top is firm and golden brown, 55-65 minutes.
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Step 11 of 12
Vegan Spinach, Mushroom, and Red Pepper Quiche
Check to see that quiche is done. Remove from oven or add time as needed.
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Step 12 of 12
Vegan Spinach, Mushroom, and Red Pepper Quiche
Allow to cool for at least 30 minutes at room temperature before slicing and serving. Leftover quiche may be stored covered in the refrigerator for up to 3 days.