Best Vegan Quiche!.....Spinach, Mushroom & Bell Pepper Vegan Quiche

This is soooooo good!  Quiche without the eggs?  Yes please!  And quiche that tastes like it has cheese in it, but doesn't?  Oh heck yes!  And, why is a quiche good, you ask?  It is great for breakfast, lunch or dinner.  And, tastes great right out of the oven, warm, or even cold!

When I was just vegetarian and Ryan was still a full on meat eater, eggs were one thing that always upset our stomach.  We loved the taste of quiche, but hours later, we would be left with sour stomachs and complete regret.  Who wants that?  That is never fun!  I want my food to taste great, but most importantly, make me feel great! 





So, here is a truly tasty and extremely easy recipe that is 100% plant based and tastes like the real thing!  What makes this even better is that it is so easy to make and you will never have to worry about it being runny or under cooked!  Ah, the pleasures of being vegan! 

Spinach, Mushroom & Bell Pepper Vegan Quiche

 

Ingredients:
1 package firm tofu
1 12 ounce package mushrooms sliced
3 cup losely packed baby spinach
1 bell pepper (red, orange or green)
2 garlic cloves minced
1/4 c nutritional yeast
1 tbsp tahini
1 tbsp tamari or soy sauce
1 tbsp dijon mustard
1 lemon juiced
2 tsp of your favorite hot sauce
s+p to taste
1 tbsp evoo
pie crust (I use premade vegan pie crust)

 Directions:

Preheat oven according to directions on pie crust box.

Heat saute pan with evoo and saute garlic for 3 minutes.  Add in bell peppers and mushrooms and saute for another 5-7 minutes.  Toss in spinach and saute until wilted.  Season to taste.
Drain your tofu in a strainer, eliminating all excess water.  With your hands, crumble the tofu into a mixing bowl.  Add in the nutritional yeast, tahini, tamari or soy sauce, lemon juice and dijon mustard.  Stir until completely combined.  Add in your veggie mixture and combine.
Pour into pie crust evenly and bake for about 15 minutes, or what the time tells you according to the pie crust directions.
Let cool 5 minutes and cut into pieces.  Enjoy!