First, preheat your oven to 350 degrees F. This ensures that your quiche bakes evenly. A hot oven will help achieve that beautiful golden crust.
Next, drain your tofu if it’s packed in water. This step is crucial for achieving the right texture. You want it to be firm, not watery, so you’ll get a rich filling.
Now, take your raw spinach, bell pepper, and mushrooms and chop them into small pieces. This not only makes them easier to mix but also allows for even distribution in the quiche.
In a mixing bowl, combine the drained tofu with the nutritional yeast, salt, onion powder, rosemary, ground turmeric, and ground black pepper. Use a fork or a food processor to blend these ingredients until smooth. This is where the magic happens, turning your tofu into a creamy filling.
Once blended, fold in your chopped vegetables. This is an exciting moment as you see the vibrant colors come together. Use a spatula to gently mix everything until well incorporated.
Now it’s time to prepare your crust. If you’re using a store-bought crust, lay it in your pie pan, or if you’re going crustless, grease the pie pan well to prevent sticking.
Spread the tofu and vegetable mixture evenly into the crust or greased pan. Make sure it’s smooth on top for even baking.
Place the quiche in the preheated oven and bake for 40 minutes. You’ll want to keep an eye on it; it should puff up and turn a lovely golden brown around the edges.
Once baked, remove the quiche from the oven and let it cool slightly before slicing. This resting time allows the filling to set, making it easier to serve.
Finally, slice into wedges and serve warm. You can enjoy it on its own or pair it with a fresh salad for a complete meal. Trust me; you’ll be amazed at how good it is!
