Chard and Mushroom Quiche

Ingredients

• 4 cups chard
• 2 cups mushrooms
• 14 ounces firm tofu
• 1 teaspoon nutmeg
• 2 tablespoons olive oil
• 1.5 cups all-purpose flour
• 1 cup plant-based milk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic
• 1 medium onion
• 1 tablespoon nutritional yeast
• 2 tablespoons water

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium chopped onion and sauté for 3-4 minutes until translucent.

3. 3

   Add 2 minced garlic cloves and 2 cups of sliced mushrooms to the skillet. Sauté for another 5-7 minutes until the mushrooms are tender and browned.

4. 4

   Stir in 4 cups of chopped chard, cooking for 3-4 minutes until wilted. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Remove from heat and let cool.

5. 5

   In a mixing bowl, crumble 14 ounces of firm tofu. Add 1 cup of plant-based milk, 1 teaspoon of nutmeg, and 1 tablespoon of nutritional yeast. Blend until smooth using a fork or a food processor.

6. 6

   Combine the sautéed vegetables with the tofu mixture, mixing well to combine all ingredients.

7. 7

   In a separate bowl, prepare the crust by mixing 1.5 cups of all-purpose flour with 2 tablespoons of cold water until a dough forms. Press the dough into a 9-inch pie dish evenly across the bottom and up the sides.

8. 8

   Pour the chard and mushroom filling into the prepared crust, spreading it evenly.

9. 9

   Bake the quiche in the preheated oven for 35-40 minutes, or until the top is golden and set.

10. 10

    Remove from the oven and let the quiche cool for 10 minutes before slicing and serving.