Broccoli, Spinach & Mushroom Quiche
Happy New Year, everyone! (I know it’s over a week into 2010, but this is our first post since December, so I’m saying it, anyway!) Hope everyone had a healthy & happy holiday season! Now it’s back to “real life,” with no more three-day weekends until… Memorial Day weekend in May?! Hmph. That’s sad.
Back in my pregan (pre-vegan ) days, I loved quiche. Luckily for me (and for all the egg-laying hens out there), vegan quiches are just as delicious as those of the egg variety – perhaps even moreso.
This quiche was inspired by the Broccoli Quiche recipe in Vegan Brunch by Isa Chandra Moskowitz, but as usual, I made some tweaks to suit my tastes & the ingredients I had on hand. I didn’t have enough broccoli for the whole pie, so I chopped up what I had, and also included extra onion, about a cup of sliced mushrooms, and a couple cups of spinach. I also added ½ c. nutritional yeast, and used my black salt instead of regular sea salt for a little extra “eggy” taste. Oh! And I reduced the cashews from ½ c. to ¼ c. For the crust, I used the recipe for the Basic Pastry Crust in Veganomicon (I like that one better than the one in Vegan Brunch) – but I used almost all whole wheat pastry flour, and reduced the sugar to 1 tsp., since this was for a savory pie.
All in all, it was very easy & took less than an hour from the time I started chopping veggies to the time I took the quiche out of the oven (not including the time needed to chill the dough for the crust). A very easy, filling, and warming dinner, which was perfect for this insanely cold January we’ve had so far!