Vegan Quiche Recipe With Oyster Mushrooms

Guided By Mushroom’s Audra Sparks and Amy Cox stopped by Dayton’s Good Day Dayton Show at WKEF-TV last week to cook up a delicious mushroom Vegan Quiche with Spinach and Blue Oyster Mushrooms in preparation for the Dayton Vegan Fest at Courthouse Square in Dayton.

Enjoy the video segment, and the recipe.

Vegan Quiche with Spinach

Ingredients
6 Ounces fresh mushrooms, roughly chopped
2 Ounces onion, diced
1-2 Garlic cloves, diced
2 Tablespoons olive oil/vegan butter
1/2 Teaspoon sea salt
1/8 Teaspoon thyme, dried
1 Tablespoon GBM’s Audrissa Harissa-Spiced Mushroom Powder
3 Ounces fresh spinach, roughly chopped
16 Ounces vegan liquid eggs
2 Tablespoons all-Purpose flour
1/4 Teaspoon baking powder
1 Refrigerated pie crust in a 9-inch pie pan
Additional salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F
2. Add chopped mushrooms to a dry skillet on medium heat. Cook mushrooms until the
   water has been cooked out and they are slightly browned, 25-30 minutes
3. Reduce heat to medium low and add olive oil, onions, garlic, and salt to the cooked
   mushrooms. Stirring occasionally, cook until the onions have softened and the fond has
   released from the bottom of the pan, about 15 minutes. Add thyme and Audrissa
   mushroom powder to the mushroom mixture and toss until well combined. Mix in fresh
   spinach and set aside
4. In a medium bowl, add 16 ounces of vegan liquid eggs. Season with salt and pepper.
   Sift all-purpose flour and baking powder into the eggs and whisk until well combined
5. Place the pie pan on a baking sheet (in case the quiche bubbles over) and pour the
   mixture into the pie pan. Place in the oven and bake for 55-65 minutes
6. Allow the quiche to rest for about 30 minutes before serving