I’m thrilled to share my first recipe on the blog! As a disclaimer, I am far from being a chef or a master recipe developer. My experience as a home cook stems from being sous chef to my mom and aunt growing up and watching endless Food Network. In saying that, this recipe and any future recipes I may post are inspired by many people and places including blogs, cookbooks, family recipes, and restaurant meals. Additionally, as a pescatarian who likes to make quick meals, most of my recipes will be plant-based and simple.
This quiche takes a little longer than some other meals, but the technique is pretty straightforward. I love this quinoa crust because it’s crispy and packs in whole grains and protein. The filling is light and creamy, full of veggies. I hope you enjoy this as much as I do. Please comment below with any questions!
Vegan Spinach, Mushroom, & Leek Quiche with a Quinoa Crust
Recipe adapted from Cooking Light and Minimalist Baker
Serves: 4 to 6
- 2 cups cooked quinoa (from ⅔ cup uncooked)
- 1 chia egg (made from 1 tablespoon chia seeds mixed with 3 tablespoons water)
- Black pepper, to taste
- 5-ounces baby spinach
- 8-ounces button mushrooms, sliced
- 1 medium to large leek, halved and thinly sliced
- 14-ounces silken tofu, drained
- 3 tablespoons hummus
- 2 tablespoons nutritional yeast
- Olive oil, for cooking
- Salt & black pepper, to taste
- 9-inch round pie plate
- Medium skillet
- Food processor or high-power blender
- Preheat oven to 375ºF. Grease pie plate with oil or cooking spray.
- With a rubber spatula, mix quinoa, chia egg, and black pepper until thoroughly combined. The mixture should be moist.
- Spread quinoa mixture evenly onto the greased pie plate, pushing the quinoa up the edges to create a crust. Transfer to the oven and bake for about 20 minutes or until lightly brown and firm to touch.
- While crust is in the oven, prepare the filling. Heat a medium skillet over medium-high heat. Drizzle olive oil in the pan, enough to create a thin sheen. When the oil is heated through (it should feel warm when you hover your hand over the pan), add in mushrooms and leeks. Saute, occasionally stirring, about 5-6 minutes. Add spinach and cook until leaves are wilted, about 2-3 minutes. Remove from heat and season with salt and pepper.
- Separately in a food processor, pulse tofu, hummus, and nutritional yeast until ingredients are combined.
- In a large mixing bowl, stir together tofu filling and spinach and mushroom mixture.
- Pour filling on top of baked crust and bake at 375ºF for about 30 to 40 minutes or until the top is golden and filling is slightly firm to touch.
- Remove from oven and cool the quiche briefly, about 5 minutes. Cut and serve. Store leftovers in an airtight container in the fridge for up to 3 days.