Vegan Spinach, Mushroom, And Red Pepper Quiche

• 1 frozen pie shell
• 4 ounces cremini mushrooms
• 1/2 red bell pepper
• 4 ounces baby spinach
• 2 tablespoons olive oil
• 1 block firm tofu 14 oz., drained
• 1/3 cup unsweetened cashew milk
• 1/4 cup nutritional yeast
• 1/2 teaspoon turmeric
• 1/4 teaspoon garlic powder
• 3/4 teaspoon salt plus more, to taste
• 1/4 teaspoon black pepper plus more, to taste

1. Preheat the oven to 400u0b0F. Arrange a rack to the lowest position in the oven.
2. Poke the bottom of the frozen pie shell with a fork, and place on a baking sheet.
3. Pro tip: Docking a pie crust by poking holes in it with a fork allows steam to escape, avoiding bubbles in the crust while baking.
4. Bake the pie shell for 12-14 minutes or according to package directions on the bottom rack of oven, until the bottom is slightly puffed. Remove from the oven and set aside.
5. Reduce the oven to 350u0b0F.
6. Slice the mushrooms, finely dice the red pepper, and roughly chop the spinach.
7. Set a large skillet over medium-high heat. Pour in the olive oil. Once the oil is shimmering, add the red pepper, mushrooms. Cook, stirring frequently, for 1-2 minutes, then add the spinach. Season lightly with salt and pepper and continue to cook for 1-2 minutes, or until the spinach is fully wilted and the mushrooms are browned. Remove the skillet from the heat and set aside.
8. Place the tofu, cashew milk, nutritional yeast, turmeric, garlic powder, salt, and black pepper in a blender or food processor. Blend on high for 1 minute, or until completely smooth. Transfer the mixture to a large mixing bowl.
9. Pro tip: Roughly chop or crumble the tofu with hands before adding to the blender so that it blends more readily.
10. Place the spinach, mushrooms, and peppers in the tofu mixture. Fold with a rubber spatula until the vegetables are evenly distributed.
11. Pour the tofu mixture into the pie shell. Cover the edges of the pie shells with pie guards or strips of aluminum foil to avoid burning or over-browning the crust.
12. Bake the quiche for 55-65 minutes on the bottom rack of oven, until the top is firm and golden brown.
13. Check to see that quiche is done. Remove from oven or add time as needed.
14. Allow to cool for at least 30 minutes at room temperature before slicing and serving. Leftover quiche may be stored covered in the refrigerator for up to 3 days.

frozen pie shell, cremini mushrooms, red bell pepper, baby spinach, olive oil, milk, nutritional yeast, turmeric, garlic, salt, black pepper

Taken from www.yummly.com/recipe/Vegan-Spinach_-Mushroom_-and-Red-Pepper-Quiche-2483461 (may not work)