Karol Smith
Savory Vegan Mushroom and Kale Quiche
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This delectable Savory Vegan Mushroom and Kale Quiche is a delightful fusion of flavors and textures that makes for a perfect brunch or a light dinner. The flaky crust pairs beautifully with the rich and earthy filling of mushrooms and kale, all held together by a deliciously creamy vegan custard.
Ingredients
Crust:
– 1 1/2 cups all-purpose flour
– 1/2 cup vegan butter, chilled and cubed
– 1/4 cup cold water
– Pinch of salt
Filling:
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 cups mushrooms, sliced
– 2 cups kale, chopped
– 1 package (14 oz) firm tofu
– 1/4 cup nutritional yeast
– 1/4 cup unsweetened almond milk
– 1 tbsp lemon juice
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp ground nutmeg
Instructions
1. Prepare the crust: In a large bowl, mix the flour and salt. Add the chilled vegan butter and use a pastry cutter or your fingers to blend until the mixture resembles a coarse meal. Gradually add the cold water, one tablespoon at a time, until the dough starts to come together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the oven: to 375°F (190°C).
3. Roll out the crust: On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it into the bottom and sides. Trim any excess dough and crimp the edges. Poke the bottom with a fork a few times and bake for 10-12 minutes until lightly golden. Set aside.
4. Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 3-5 minutes. Add the mushrooms and cook until they release their juices and begin to brown, about 5-7 minutes. Stir in the chopped kale and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
5. Make the tofu custard: In a blender, combine the tofu, nutritional yeast, almond milk, lemon juice, salt, black pepper, and nutmeg. Blend until smooth and creamy.
6. Assemble the quiche: Spread the sautéed vegetables evenly over the pre-baked crust. Pour the tofu custard over the vegetables, spreading it out evenly.
7. Bake: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the top is set and slightly golden.
8. Cool: Allow the quiche to cool for at least 10 minutes before slicing and serving. Enjoy!
This Savory Vegan Mushroom and Kale Quiche is sure to impress with its stunning flavor and wholesome ingredients. Serve warm or at room temperature, and delight in a meal that’s both nourishing and delicious.
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