VEGAN MUSHROOM SPINACH TOMATO QUICHE WITH GLUTEN-FREE CRUST

January 25, 2019
VEGAN MUSHROOM SPINACH TOMATO QUICHE WITH GLUTEN-FREE CRUST - BLACK MUSTARD

I remember when I used to make normal quiche a few years ago. I rarely baked one because I mostly got stomach aches afterwards. I liked quiche a lot, but also felt like I was bathing my stomach in oil. The buttery crust and all this cream and cheesy filling… of course this tastes amazing when you are used to it, but what about afterwards? I never felt amazing after having one. My goal today is to eat yummy, like super yummy real food, that tastes authentic and delicious, but also gives you the right energy. Not something that makes you fall asleep or feel pain. Isn‘t it a bit foolish of us to just go for the taste and block out everything else? We should probably all learn to be more in touch with our own body.

VEGAN MUSHROOM SPINACH TOMATO QUICHE WITH GLUTEN-FREE CRUST - BLACK MUSTARD

 

This quiche recipe is so tasteful, creamy and full of umami. I made the filling with silken tofu, some oat milk, some soy cuisine and chickpea flour. Of course I added some extra ingredients to give it the perfect spice 😉 . The crust is gluten-free and very healthy, as I tried to incorporate flours like buckwheat and quinoa that are full of nutrients and vital minerals. The perfect dish if you‘re inviting some friends or family over for dinner. And you won’t miss the “authentic” quiche taste, I promise 🙂 .

VEGAN MUSHROOM SPINACH TOMATO QUICHE WITH GLUTEN-FREE CRUST - BLACK MUSTARD

 

Even our son Emil liked it although I had to pick out the spinach and the mushrooms. Isn‘t it so weird that I have a son, which is like the worst picky eater on the planet. Even the pickiest in his Kindergarten. Even though I cook so healthy at home he seems to have phases when he doesn‘t like anything, except potatoes, pasta, peas, chickpeas, kidney beans and bread. Not even carrots he likes then…. that is so frustrating. I mean how can you love chickpeas and kidney beans and hate carrots, mushrooms, eggplants… and all the other veggies?! He is a little weirdo (a cute one though)… and I just hope this phase will end, as it makes it really exhausting for me to cook under these conditions. We are not forcing him to eat anything. We just have the rule that he has to try everything once, if he hasn’t had it before. This helps sometimes as some ingredients turn out to appeal to him, even though he was really not in the mood to try something new. Let’s see where this goes. Hopefully someday I have a child that loves all the healthy stuff as much as I do 🙂 .

VEGAN MUSHROOM SPINACH TOMATO QUICHE WITH GLUTEN-FREE CRUST - BLACK MUSTARD

 

I used a little vegan cheese on the quiche, which I made myself a day ahead. The cheese is optional, you don‘t need it, but it gives a little extra cheesiness 😉 . You can of course buy one. My problem is that I haven’t found organic vegan cheeses here in the Algarve so far. So I was motivated to make my own one. It turned out really delicious. Now I am motivated to work on vegan cultured homemade cheeses. I‘m very excited how they will taste… if they are really so much better. I will post about them soon.

VEGAN MUSHROOM SPINACH TOMATO QUICHE WITH GLUTEN-FREE CRUST - BLACK MUSTARD

VEGAN MUSHROOM SPINACH TOMATO QUICHE WITH GLUTEN-FREE CRUST - BLACK MUSTARD

VEGAN MUSHROOM SPINACH TOMATO QUICHE WITH GLUTEN-FREE CRUST - BLACK MUSTARD

 


 

SERVES: makes a 25 cm tart tin quiche

 

CRUST
80g whole grain rice flour
60g buckwheat flour
40g quinoa flour
30g arrowroot flour
10g ground flaxseeds / or flour
½ tsp salt
40g olive oil
40g vegan butter, cold  
5-7 tbsp ice water

 

FILLING
2 tbsp olive oil
1 garlic clove
1 onion
150g cremini mushrooms, sliced
70g baby spinach
150g cherry tomatoes, halved
300g silken tofu
100g oat milk
100g soy cuisine
2 tbsp lemon juice
3 tsp nutritional yeast flakes  (= 7g)
1 tsp coarse grain mustard
¼ tsp nutmeg
1 tbsp tamari
50g chickpea flour
50g vegan cheese*(grated), optional
salt & green pepper

 

NOTE: *I can post my vegan cheese recipe in a next post if you‘re interested!

Combine all flours for the crust, ground flaxseeds and the salt in in a food processor. Pulse a few times to combine everything well.

Add the olive oil and the vegan butter (cubed) and pulse again a few times. You shouldn’t see anything of the oil or butter anymore.

Now add the ice water. Start with 5 tablespoons and pulse a few times. If a ball already has formed, it’s enough. I needed 6 tablespoons, but this also depends on the size of your spoon. Form the dough to a disk, wrap in cling film and refrigerate for at least 30 minutes.

In case you don‘t have a food processor you can do this with your fingers in a bowl. Same steps as above, but instead of pulsing you use your finger to incorporate the ingredients 🙂 .

Grease your tart tin a little. Remove the dough from the fridge. Flour your working table with a rice flour and roll the dough out. It should go 3 cm up the sides of the tart tin. Rolling out the dough didn‘t work very well, as it broke when trying to take the whole rolled out disk. So I rolled it out and took piece after piece, which was broken apart and pressed it into the tart tin. This often happens with gluten-free doughs, but I probably took too little water. Next time I will try 7 tablespoons, but it tastes perfectly fine in the quiche. Pierce the dough with a fork and refrigerate while the oven is heating up.

Preheat oven to 180ºC (upper and lower heat) and prepare a parchment paper to bake the dough blind. I used baking beads, but you can also use beans. Remove tart tin from the fridge and bake the dough blind for 15 minutes.

Heat up 1 tbsp of olive oil in a medium size pan over low to medium heat. Halve your onion and then slice it. Caramelize your onion slices for around 10 minutes in the pan. Take them off the pan and set aside in a bowl.

Heat up another tablespoon of olive oil in the same pan over medium to high heat. Fry your mushroom slices for 3-5 minutes until they are golden brown. This works best if you add them to the hot oil and don’t stir in the first minutes. After 2-3 minutes you can start stirring them around. When they are golden brown add the spinach and fry it for a minute and then add the tamari. Take it from the heat and add it to the bowl with the onion.

In a blender blend the garlic, silken tofu, oat milk, soy cuisine, nutritional yeast, mustard, salt and pepper, chickpea flour and nutmeg until smooth. Add the mixture to the bowl and stir.

Take of the beans / beads and the parchment paper. Add the mixture and spread the halved tomatoes on top. If you’re using vegan cheese, spread this on top, as well.

Increase oven temperature to 200ºC (upper and lower heat). Bake the quiche for 30 minutes. Enjoy warm or cold (I love it still warm)!

Healthy for people & planet – please go always organic!

VEGAN MUSHROOM SPINACH TOMATO QUICHE WITH GLUTEN-FREE CRUST - BLACK MUSTARD

 

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