Vegan Quiche with Mushrooms, Sundried Tomatoes, Artichokes & Spinach

This quiche is soooooo good! It has so many tasty mix-ins like sundried tomatoes, mushrooms, artichoke hearts, and spinach. We riffed on a recipe from Isa Chandra Moskowitz's Super Fun Times for the base. It's hardy and decadent; it will impress anyone you serve it to.

I'm not going to say it tastes like quiche (not that I've ever eaten quiche), but I can't seem anyone refusing this delectable combination of flavours. It's an umami-full, sorta cheesy delicious savoury pie. You won't regret making it.

Vegan Quiche with Mushrooms, Sundried Tomatoes, Artichokes & Spinach

adapted from Quiche Lorrain't from The Super Fun Times Vegan Holiday Cookbook 

Ingredients

3/4 raw cashews

1 tsp salt

1/4 tsp ground nutmeg

14 oz extra firm tofu

1 tbsp white miso

1-2 tbsp water (as needed)

8 oz mushrooms, thinly sliced

1/4 cup sundried tomatoes, finely chopped

1/2 cup artichoke hearts, chopped

1 large handful of spinach, chopped or not

Salt and pepper, to taste

8 inch pre-made pie crust, defrosted

Directions

Heat a small frying pan, add 2 tsp oil. Once the oil in heated, sauté the mushrooms until all liquid has evaporated and they are browned. 

Preheat oven to 350 degrees F.

In a food processor or powerful blender, pulse cashews into a fine crumb. Add salt and nutmeg. Crumble in the tofu and drop in the miso. Blend until fairly smooth. If you need to get things going in your blender/food processor, add 1 tbsp of water at a time. 

Transfer the mixture to a large bowl. Stir in the mushrooms, sundried tomatoes, artichoke hearts, and spinach. It will be a little difficult to mix but do your best to evenly distribute the ingredients. Add salt and pepper to taste.

Add the quiche mixture to the pie crust and bake for around 40 minutes or until the edges of the pie crust are browned. 

Let the quiche set for 15-20 minutes. Slice 'er up and dig in!