Spinach-Mushroom Quiche

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Spinach-Mushroom Quiche

Serving Size: 4

Here’s an easy idea for a make-ahead brunch dish. The dash of nutmeg brings out the spinach flavor. Thanks to my amazing recipe tester, Meg, for this perfect enhancement.


  • 2 large whole-wheat tortillas, cut in half
  • ¾ cup diced onion
  • 5 ounces baby spinach
  • 1 cup chopped mushrooms of choice
  • One (12-ounce) package extra-firm silken tofu, drained
  • ¼ cup unsweetened plain almond milk
  • ¾ teaspoon salt
  • 2 teaspoons nutritional yeast
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • Dash ground nutmeg


  1. Preheat the oven to 350°.
  2. Line a glass pie pan with the tortillas to cover the bottom and sides. Using a fork, poke several holes in each tortilla. Bake for 12 minutes and set aside.
  3. In a heavy dry saucepan, sauté the onion over medium heat until it starts to brown. If the onion begins to stick, add water, a few tablespoons at a time.
  4. Add the spinach and mushrooms and cook until the spinach wilts.
  5. With a food processor, blender, or immersion blender, purée the tofu, milk, salt, nutritional yeast, garlic powder, pepper, and nutmeg until smooth.
  6. In a separate bowl, combine the tofu mixture with the onion-spinach mixture.
  7. Pour into the tortilla crust and bake, uncovered, for 50 minutes.
  8. Remove from the oven to let set. Serve warm or at room temperature.
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