ATTENTION all lovers of savory brunch foods:
—-> I’m about to rock your world. 😉
I present to you: a fully VEGAN ham, mushroom, & spinach quiche.
Check out all those smiling faces and all that DAMN GOOD FOOD – all vegan! Ahhh man, it was fun. 🙂
And this quiche recipe I’m sharing today was a VERY big hit.
I mean, when you set a dish on the table for your friends and everyone takes one collective gasp and then rushes to grab a slice, chow down on it, and immediately inquire about (read: demand) the recipe, you know you’ve got a good thing going!
Seriously, what feels better than feeding the people you love with food you know THEY love? Nothing, that’s what. No greater feeling in the world!
And because of this, I HAD to share the recipe with you guys.
Besides tasting PHENOMENAL, this vegan quiche recipe is actually rather easy!
We use pre-made vegan-friendly puff pastry dough for the crust (many store-brands are “accidentally” vegan!). And as long as you have a tenuous grasp on how to saute veggies and use a food processor, you’re pretty much set.
This vegan quiche is made with a tofu base, seasoned to flavorful perfection! The addition of the sauteed spinach, mushrooms, and seitan ham take it to the next level, and the easy but decadent puff pastry crust really seals the deal.
Make this vegan quiche. You will NOT be disappointed. 😉
This would be such a great recipe for a Mothers’ Day brunch or just a simple lazy weekend with the fam. It can even be frozen for up to a month!
We love using leftover seitan ham in this recipe, but you can also use store-bought (Field Roast and Tofurkey both make great animal-free hams) or just omit altogether.
Oh, and if you’re thinking this vegan quiche would be undeniably awesome when sprinkled with some Coconut Bac’n Salt, you would be correct, my friend. I like the way you think.
Did you see us make this recipe LIVE on our Facebook page last night?! If not, be sure to catch the replay. There, you can get a much more in-depth look at the process and ask any questions you may have! And also, get some laughs because we all know how hilariously disastrous those blender dances can get! 😉
If and WHEN you make this recipe, let us know about it! Tag @theplantpowercouple on Instagram and Plant Power Couple on Facebook, so we can celebrate your awesomeness together. Cooking is always more fun with friends! 🙂
This simple vegan quiche is made with a tofu base, seasoned to flavorful perfection! The addition of the sauteed spinach, mushrooms, and seitan ham take it to the next level, and the easy but decadent puff pastry crust really seals the deal.
20 minPrep Time:
40 minCook Time:
1 hrTotal Time:
- 1/2 cup fresh spinach, chopped
- 1/2 cup mushrooms, chopped
- 1/2 cup seitan ham (optional but awesome), diced
- 1 block firm tofu
- 2 Tbsp refined coconut oil
- 1 Tbsp rice wine vinegar
- 1 Tbsp chicken(less) noodle soup powder (or vegan bouillon of choice)
- 2 Tbsp nutritional yeast
- 1 tsp sea salt
- 1 tsp black pepper
- 1/2 tsp crushed red pepper flakes
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 4 sheets puff pastry (check for vegan friendliness, many store-brands are "accidentally" vegan)
- Grease a pie pan with some refined coconut oil and preheat your oven to 350F. If your puff pastry is frozen, get it out to defrost now.
- Add a tsp of oil to a large pot and heat to Medium High. Add your chopped veggies and seitan ham, turn your burner to medium low, and saute - covered - for about 3 - 5 minutes, stirring occasionally.
- Add the tofu, coconut oil, and vinegar to a food processor and process until smooth and creamy, stopping to wipe down the sides as needed.
- Pour this tofu mixture into the large pot with the veggies and ham and stir to combine.
- Next, add the herbs and spices. Stir to combine and allow to cook long enough to just warm the mixture through.
- Time to make the crust! Use a rolling pin to roll out each puff pastry square as thinly as you can get it.
- Spread the four sheets of puff pastry over your pie dish so there is no space in between them. Using clean, dry hands, press each square of puff pastry together. To get a better picture of what this looks like, watch the video linked above. It's okay if some of the puff pastry is lying over the edges. You're going to use that later!
- Next, pour your tofu mixture into the crust, smoothing the top with a wooden spoon.
- Then, fold your excess puff pastry dough into the center of the quiche and again, press each separate piece together.
- Bake your quiche at 350F for 35-40 minutes or until the puff pastry is lightly browned. Allow the quiche to cool a bit before slicing, as it will firm up after you remove it from the oven.
- Enjoy the hell out of it! 🙂
And BONUS: If you also want to learn how to make the chicken(less) noodle soup powder we use in this recipe, check out the video we did on that earlier this week: