Vegan Leek, Spinach and Mushroom Quiche

Vegan Leek, Spinach and Mushroom Quiche
                                 Makes 1 pie (6 large slices)
                                      (514 calories per slice)

I have been searching vegan blogs lately and a came across this recipe on the Chow Vegan blog. I made a few tweaks to it though. I added black salt which is a salt that you can find in most indian markets and is a light pinkish color. When you add this salt to tofu it magically gives it an "eggy" flavor. Also I added Tahini and extra nutritional yeast. You will not be disappointed with this recipe. It had the perfect texture and savory flavor!

1 pre-made crust
4 cloves garlic, minced
1 medium-sized leek, white and pale green parts only, coarsely chopped
5 ounces crimini mushrooms, thinly sliced
8 oz. baby spinach, or other fresh small leaf spinach
1 pound firm fresh tofu, water pressed out
2 Tbsp Tahini
1/2 cup soy milk
1/2 tsp pepper
1/2 tsp black salt 
1 pinch ground nutmeg
1/2 tablespoon dried thyme
1/2 tablespoon dried parsley
3 tablespoons nutritional yeast
Olive oil


1. Preheat the oven to 400 degrees.

2. Heat a skillet until hot, lightly drizzle with olive oil and saute garlic and leeks until done. Transfer to a dish and set aside. Heat skillet again and saute and season the mushrooms until cooked, drain any water and set aside. Saute and season the spinach until just wilted. Set aside until cool enough to handle. Squeeze out any water and coarsely chop.

3. In a food processor or blender, combine the tofu, tahini, soy milk, black salt, pepper, nutmeg, thyme, parsley and nutritional yeast, process until smooth. Transfer to a large bowl, add the vegetables, mix well and scoop into the pie crust, spreading the filling evenly. Bake for about 35 minutes, let the quiche cool for 10 minutes before slicing.


I figured out the nutrition facts on caloriecount.com