Vegan Spinach Mushroom Quiche with Silken Tofu

Instructions:

1. Preheat your oven to 190°C. If you are using a frozen crust, let it sit on the counter for a few minutes, then prick the bottom with a fork a few times. This prevents air bubbles from lifting the crust during the blind bake.
2. Heat the olive oil in your skillet over medium heat. Add the 150g of sliced mushrooms and cook for 8 minutes until they are brown and slightly shrunken. Don't crowd the pan, or they will steam instead of searing. Add the diced onion and garlic for the last 3 minutes of this process.
3. Add the 120g of chopped spinach and the tbsp of soy sauce to the skillet. Stir constantly until the leaves are fully wilted and the liquid has evaporated. This is one of our precision checkpoints: if there is liquid in the pan, keep cooking it off!
4. In your blender, combine the 400g silken tofu, 60ml coconut milk, nutritional yeast, cornstarch, Kala Namak, and turmeric. Process for 60 seconds until the mixture is completely smooth and pale yellow. It should look like a thick pancake batter.
5. In a large bowl, gently fold the sautéed mushroom and spinach mixture into the tofu base. Add in the 50g of vegan feta or mozzarella. Stir just enough to distribute the veggies without breaking them down too much.
6. Pour the mixture into your 9 inch pie crust. Use a spatula to smooth out the top, making sure the mushrooms aren't all huddled in the center. You want a bit of everything in every slice.
7. Slide the quiche into the center of the oven. Bake for 45 minutes until the edges are golden and the center has a slight, firm wobble. The top should no longer look wet or shiny.
8. Let the quiche sit on a wire rack for 15 minutes before you even think about slicing it. The internal temperature needs to settle so the proteins can fully set. If you cut it too early, it will be messy.