Vegan Spinach and Mushroom Quiche with Almond Flour Crust

Servings: 6 | 0 minutes | 350 kcal

The original quiche originated from France, specifically the region of Lorraine. However, this version has been modified for vegans while retaining its deliciousness.

I first tried this recipe at a vegan cafe in France. While I was skeptical at first, as I thought quiche without eggs or cheese wouldn't be much of a quiche, but the taste blew me away. I immediately knew I had to create my own version.

Ingredients

2 cups almond flour
1 cups coconut oil
2 cups spinach
2 cups mushrooms
400 grams tofu
2 teaspoons nutritional yeast
1 teaspoons salt
1 teaspoons pepper

Instructions

Preheat your oven to 180 degrees C.
In a bowl, combine the almond flour and melted coconut oil. Press the mixture into a pie dish to form a crust.
Bake the crust for 15 minutes, then remove from the oven and set aside.
Sauté the spinach and mushrooms until soft.
In a blender, combine the tofu, nutritional yeast, salt, and pepper. Blend until smooth.
Spread the spinach and mushrooms over the crust. Pour the tofu mixture on top.
Bake for 30 minutes, or until the top is golden and the filling is set.
Let cool for a few minutes before slicing and serving.