Savory, protein-packed filling with a homemade, gluten-free crumbly crust, this Vegan Mushroom Quiche is delicious and perfect as lunch, brunch, or breakfast!
Prep Time20 minutesmins
Cook Time39 minutesmins
Resting Time15 minutesmins
Total Time1 hourhr14 minutesmins
Course: Breakfast, Brunch, Lunch
Cuisine: French, vegan
Keyword: dairy-free, gluten-free, vegan
Servings: 17" pie
Author: Nora Hsu
Ingredients
Crust
90g (1 cup minus 1 Tbsp)ground almonds
130g (1 cup + 3/8 cup)oat flouruse gluten-free if celiac
Preheat the oven to 190 C / 375 F. Grease a 7" deep pie pan/dish with olive oil or coconut oil.
To make the crust
In a big mixing bowl, add the ground almonds, oat flour, arrowroot starch, baking powder, and salt. Give them a mix.
Then add the oil and water. Use your hand to bring all together and roll it out with a rolling pin between two pieces of parchment paper.
Transfer it into a greased pie pan (preferably with a removable bottom) or a pie dish. Some parts might fall out. That's okay. Just your fingers to patch them back and shape the crust.
Use a fork to poke a few tiny holes on the bottom of the crust. Then bake it at 190 C / 375 F for 15 minutes. Remove it from the oven and set it aside for later.
To make the filling
Add the oil to a heated pan over medium heat. Add the chopped onion and minced garlic. Cook for 1-2 minutes until it's fragrant.
Then add the sliced cremini mushrooms. Cook until the mushrooms are soft. Turn off the heat. Set it aside.
In a blender, add the tofu, all the seasoning (turmeric, garlic powder, onion powder, Kala Namak, salt), (gluten-free) flour, and soymilk. Blend until smooth. Add more soymilk to get the blender working if needed.
Final assembly
Add about 60 ml (1/4 cup) tofu filling mixture into the bottom of the crust. Then scoop in some stir-fried mushroom mixture. And scoop in more tofu filling mixture on top of the mushrooms, and repeat to use all filling mixture.
Insert some broccoli florets and halved cherry tomatoes on top. Bake in the oven for 35-40 minutes until it's firm. Let it sit in the pan/ pie dish for 15 minutes before slicing. Serving warm.