2 tbsp non-dairy butter
3 cloves garlic minced
1 medium yellow onion diced
1-1/2 C spinach cooked, drained and chopped (approx 1.5 lbs fresh spinach)
1 C mushrooms sliced
1-1/2 C vegan cheese grated or diced
3/4 C vegan egg replacer* equivalent using JUST egg vegan egg substitute
1 C non-dairy milk (I use rice milk)
1/2 tsp sea salt
1 C Tempeh
1 9" pastry pie shell unbaked
See Instructional Video
Preheat oven to 375º
Using a large skillet over medium-high heat, sauté butter, garlic, and onions until tender. Take care not to burn the garlic.
Add mushrooms & cooked spinach, stirring occasionally.
Add 1 C cheese (set aside remaining ½ C cheese).
In a separate bowl, whisk together vegan eggs, non-dairy milk, salt & pepper.
Pour over spinach & mushroom mixture and combine all.
Pour into a pre-prepared unbaked 9" vegan pastry shell. You can use either a quiche dish or pie plate.
Bake quiche for 15 minutes at 375º.
Sprinkle remaining cheese over quiche and continue baking for another 35-40 minutes, until pie crust begins to brown.
Remove quiche from oven and let cool for about an hour (to set).
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