Vegan Spinach & Mushroom Quiche

I had a leftover pie crust (they come in two's) from the strawberry pie I made yesterday and was in the mood for a quiche. I was thinking of adding some vegan chorizo or notrizo as my friend affectionately named it, but decided against it thinking it maybe too spicy for the baby. I am becoming a pro at vegan quiches and this one was quite delicious!! The key to a great vegan quiche is Black India Salt. It's really not black at all, really a pinkish red. It has the smell of sulfur and tastes like egg. It is excellent in vegan egg salad like in Tofu Mom's Happy Chicken Egg-Free Sandwiches.

Filling
Olive oil
1 tsp organic vegan margarine
8 oz can of mushrooms, drained
2 tsps chopped organic garlic
5 0z organic baby spinach, washed, stems removed
lemon juice
2 splashes of Brags
1 container (19 oz) firm tofu, pressed for 20 minutes
1 tsp lemon thyme
1 tsp onion powder
Black India Salt to taste
2-3 tbls nutritional yeast
3 splashes of shoyu, tamari or soy sauce - or to taste
freshly ground black pepper to taste
1 tsp dried parsley
1/2 tsp tumeric (up to 1 tsp depending on the color you want)
2-3 tbls non-gmo soy milk
1 tsp extra virgin olive oil

Ready made frozen pie crust (Mrs. Paul's is vegan) or can make your own vegan crust


Heat oven to 350. Drain tofu and place in paper towels or clean cotton kitchen towel (not the kind with the fuzzies all over them, the real kitchen towels if you know what i mean). Place water proof books on top of tofu or heavy plates, etc and press.

Saute garlic and mushrooms in evoo and vegan margarine on medium heat for a few minutes. Add spinach and cook until just wilted. Add a couple splashes of lemon juice and a dash of salt and pepper. Remove from heat.

Put pressed tofu in food processor with rest of the ingredients (Braggs, lemon thyme, onion powder, Black India Salt, nutritional yeast, soy sauce, parsley & turmeric) and 2 tbls soy milk. Blend and taste, adjust seasonings and add evoo and more soy milk if needed. You want it creamy, but still thick. Put into bowl, add the spinach and mushroom mixture,stir until well blended. Pour into crust and smooth top. Bake at 350 for 30-40 minutes, until done (chopstick comes out clean).

Let cool 10 minutes, cut and serve.

The quiche tends to be very moist inside. If you don't like this, chill it until it is cold (preferred method for a firmer quiche). Or you could try baking it at 400-425 for 30-40 minutes.