Happy Sunday, my beauties! Last week I was off work, just to catch my breath after some main events at the library and I took the chance to visit a place I really love, by the sea: it takes an hour and a half to get there but the day was just beautiful with a clear sky so it was really an enjoyable journey. It was a perfect day for a walk on the beach! However, I didn’t take into account the very strong wind at the beach and I think I caught a cold. Oh well. I still enjoyed the day, no regrets. I also took the time to see a couple of friends and my energy levels seem to be recharging well. In the meantime, I am also doing the Limpia and I was really craving something comforting for the weekend and while I Skyped with my parents they said they were going to make a quiche: perfect idea! And I remember I saw the recipe for a Vegan Quiche by LovingItVegan and this can be made also without the crust part so it was just ideal. And here I share the recipe: this is the original one, with the pie crust, but you can totally make just the filling as a gluten-free quiche.

Ingredients

For the Pie Crust:

• 1 cup + 2 Tbsp All Purpose Flour (145g)
• ½ tsp Salt
• 1 Tbsp White Granulated Sugar
• ¼ cup Coconut Oil (55g) Solid
• 4 Tbsp Ice Water

For the Filling:

• 14 ounces Firm Tofu (400g)
• 1 Tbsp Cornstarch
• 2 Tbsp Nutritional Yeast
• ¼ tsp Turmeric
• ½ tsp Onion Powder
• ½ tsp Garlic Powder
• ¾ tsp Salt
• ½ tsp Black Salt Kala Namak
• 2 Tbsp Soy Milk
• 1 Tbsp Olive Oil
• 1 Medium Onion White, Yellow or Brown, Chopped
• 1 tsp Crushed Garlic
• 2 ½ cups Cremini Mushrooms (240g) Sliced*
• 3 cups Baby Spinach (90g) Chopped

Instructions

1. Prepare your pie crust: Add the all purpose flour, salt and sugar to a food processor and mix together. Add the coconut oil and process until crumbly.  Add the ice water and process into a dough.
2. Place the ball of dough onto a flour dusted surface and roll it out into a giant round that can fit over your 9-inch pie dish. 
3. Carefully lift it and place it over the pie dish and tuck it in along the sides. Cut off any excess dough hanging over the sides of the dish with a scissors. 
4. Place the pie crust into the fridge while you work on your filling. 
5. Preheat the oven to 350°F (180°C).
6. Prepare your filling: Add the tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (aka kala namak) into your food processor. Process until well mixed. Add the soy milk and process again until it reaches a smooth consistency. Set aside. 
7. Add the olive oil to a pot along with the chopped onion and crushed garlic and sauté until the onions are softened. 
8. Add the sliced mushrooms and sauté with the onions until the mushrooms are softened. 
9. Add the chopped baby spinach and sauté until just wilted. 
10. Now add in your tofu mix from the food processor and fold it in with the mushrooms and spinach. 
11. Add the filling to your pie crust and smooth it down evenly. 
12. Place it into the oven and bake uncovered for 40 minutes until firm and golden on top. 
13. Allow to cool for 10 minutes before slicing and serving.
14. Quiche can be served either warm or cold. 

I’m sure you’ll love it!

Talk soon,

TVCL xx