Spinach and mushroom quiche

Ingredients

• 2 tbsp Olive oil
• 1 pcs Onion
• 220 g Champignons
• 470 ml Spinach
• 2 pcs Garlic, clove, chopped
• 200 g Tofu
• 1/2 tbsp Dry yeast
• 60 ml Corn starch
• 1 tbsp Lemon juice
• 1/2 tbsp Turmeric, ground
• 1/2 tbsp Salt
• 1 pcs Vegan pie crust

Method

1. Thaw your vegan pie crust for about 10 minutes. Pierce the bottom and the sides of the pie crust so that air pockets don’t form.
2. Preheat oven to 180°C.
3. Heat oil in a large skillet. Add onions and mushrooms. Cook over medium heat until mushrooms have released most of their liquid, about 10 minutes. Add spinach and garlic and cook for another 3 minutes. Set aside.
4. Combine tofu, yeast, cornstarch, lemon juice, turmeric, and salt in a food processor or blender and process until smooth and creamy.
5. Add tofu mixture to sautéed vegetables, stir to combine, then spoon mixture into the pie crust.
6. Using a spatula, spread the mixture around so it’s even on the top.
7. Bake for 30 minutes, or until the top is golden and the centre is firm.