Ingredients
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For the Crust:
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1 1/2 cups gluten-free rolled oats
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1/2 cup almonds, finely ground
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1/4 cup flaxseed meal
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3 tablespoons olive oil
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3 -4 tablespoons ice-cold water
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1 Pinch of salt
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For the Filling:
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1 cup mushrooms, sliced
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2 cups fresh spinach, chopped
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup firm tofu, crumbled
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2 tablespoons nutritional yeast
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1/2 teaspoon turmeric (for color)
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1 Salt and black pepper to taste
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1 Olive oil for sautéing
Directions
In a food processor, combine the rolled oats, ground almonds, flaxseed meal, olive oil, and a pinch of salt. Pulse until the mixture resembles coarse crumbs. Add ice-cold water, one tablespoon at a time, and pulse until the dough comes together.
Press into a Pan:
Direction: Press the dough into the bottom of a tart or pie pan, creating an even crust. Use a fork to prick the crust’s surface. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until lightly golden. Remove from the oven and set aside.
Sauté Vegetables:
Direction: In a skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, sauté for 2-3 minutes until fragrant. Add the sliced mushrooms and cook until they release their moisture and become tender. Add the chopped spinach and sauté until wilted. Season with salt and black pepper.
Make the Filling:
Direction: In a bowl, combine the crumbled tofu, nutritional yeast, turmeric, and the sautéed mushroom and spinach mixture. Mix well to combine all ingredients.
Assemble and Bake:
Direction: Pour the tofu mixture onto the prebaked crust and spread it evenly. Bake in the oven at 350°F (175°C) for 25-30 minutes, or until the quiche is set and slightly golden on top.
Serve Warm:
Direction: Allow the quiche to cool for a few minutes, then slice and serve warm.
Customize your quiche with your favorite herbs or vegetables for extra flavor. Enjoy it as a delightful breakfast or brunch option.
Steps
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1
Done
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Prepare the Crust: |
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