Oil-Free Vegan Mushroom & Sun-Dried Tomato Quiche

DESCRIPTION:

Looking for a moist, savory vegan quiche that’s completely oil-free? This Vegan Mushroom & Sun-Dried Tomato Quiche is packed with mushrooms, spinach, herbs and flavorful sun-dried tomatoes, and it’s wonderfully sliceable without eggs, dairy or oil.

INGREDIENTS:

Quiche Batter:
1 1/4 cup chickpea flour
2 1/2 Tablespoons potato starch
1 1/2 cup plant milk
2 Tablespoons unfortified nutritional yeast
1 Teaspoon baking powder
1 Teaspoon garlic powder
1 Teaspoon onion powder
1/2 Teaspoon turmeric powder
1/2 Teaspoon salt (optional) or salt substitute
1/2 Teaspoon black pepper
2 Teaspoon dried thyme

Vegetable Filling:
3 cups mushrooms, finely chopped (cremini or white)
1/2 cup onion or shallot, finely diced
1 cup fresh spinach, chopped
3oz. sun-dried tomatoes, rehydrated & chopped
2 Teaspoon tamari or low sodium soy sauce
2 Tablespoons fresh parsley or chives (optional)

PREPARATION:

1-Place sun-dried tomatoes in a bowl. Cover with very hot water and soak for 10-15 minutes. Drain well, gently squeeze out excess liquid, and chop. Set aside
2-Preheat oven to 375 F (190 C)
3-Heat a dry non-stick skillet over medium heat. Once it’s hot add mushrooms and cook until they release liquid (about 5 minutes). Add onions and continue cooking until all moisture evaporates. Add tamari/soy sauce and cook for 30-60 seconds. Mix the onions and mushrooms, turn off heat, add spinach and stir until wilted. Remove from heat and place in a colander to get rid of any excess moisture.
4-In a large bowl add chickpea flour, potato starch, water, nutritional yeast, baking powder and all spices. Whisk until completely smooth. Let the batter rest for 5 minutes.
5-Fold the cooled mushroom mixture and rehydrated sun-dried tomatoes into the batter. Stir gently until evenly distributed.
6-Pour batter into your round 8×8 silicone pan. Smooth the top.
7-Place the silicone pan on a cookie sheet and place in the oven.
8-Bake in the oven for 45 minutes. Check for doneness, center is set but slightly springy. Top looks dry, not cracked and no jiggle in the middle.
9-Let quiche completely rest and completely cool. Texture firms as it cools.

CHEF´S NOTE:

Link to YouTube video: Click Here