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1
Preheat the oven to 400u00b0F. Arrange a rack to the lowest position in the oven.
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2
Poke the bottom of the frozen pie shell with a fork, and place on a baking sheet.
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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.
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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.
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5
Reduce the oven to 350u00b0F.
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6
Slice the mushrooms, finely dice the red pepper, and roughly chop the spinach.
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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.
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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.
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9
Pro tip: Roughly chop or crumble the tofu with hands before adding to the blender so that it blends more readily.
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10
Place the spinach, mushrooms, and peppers in the tofu mixture. Fold with a rubber spatula until the vegetables are evenly distributed.
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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.
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12
Bake the quiche for 55-65 minutes on the bottom rack of oven, until the top is firm and golden brown.
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13
Check to see that quiche is done. Remove from oven or add time as needed.
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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.
