Shadé, better known as One Vegan Fatty (and our award winning Instagram photo contestant) is a native New Yorker who set out on a mission to convince the world that plant-based foods could, and should, still be decadent and delicious…healthiness optional! Shadé is currently working on a Master’s in Public Health, and she hopes to one day spark some positive changes in the area of school nutrition. Catch up with her adventures in vegan fattiness at oneveganfatty.tumblr.com, Instagram and Facebook!
This quiche comes together really quickly, and best of all, it can be customized to your own taste. Hate spinach? Use a cup of chopped broccoli. Mushrooms not your thing? Substitute with red peppers. Pair it with some mimosas and brunch is served!
1 unbaked 9-inch pie crust, or make your own (see below)
1 lb spinach, chopped
1/2 cup mushroom, chopped
1 tablespoon olive oil
1 red onion, finely chopped
4 garlic cloves, minced
14 oz. firm tofu, drained
1/2 cup soymilk
1/4 teaspoon Dijon mustard
1 heaping tablespoon corn starch
1 heaping tablespoon nutritional yeast (optional)
3/4 teaspoon black salt
1 tsp Italian seasoning blend or mixed herb blend
1/2 teaspoon ground pepper
½ teaspoon black pepper
1 tablespoon dried parsley
¼ cup vegan bacon bits (optional)
1 ½ cups flour
1 tablespoon sugar
½ teaspoon salt
½ cup vegan butter or solid coconut oil (or a combo of the two!)
4-7 tablespoons of ice water
Put flour and salt in bowl. Using fingers or a pastry blender, cut butter into flour.
Working quickly, lightly rub flour and butter through finger tips until mixture is like crumbly sand.
Start mixing the dough gently with a wooden spoon as you add cold ice water, 1 tablespoon at a time.
Add water until mixture becomes into a firm yet crumbly ball.
Wrap ball in plastic wrap and refrigerate for 60 minutes.
Remove 15 minutes before you are ready to roll it into your pie/quiche pan.
Roll it to about 1/8 inch thick and line pan with dough. Trim off any overhang.
Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.
Sauté onions, mushrooms and garlic in olive oil until lightly browned. Stir in the cooked spinach and heat through.
In a blender combine tofu through parsley; process until smooth. In a large bowl combine tofu mixture with spinach mixture. Pour into pie crust. Sprinkle the bacon bits over the top.
Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.