Easy Egg-Free Quiche with Bacon and Spinach

Start by making the crust. In a large mixing bowl, combine All-Purpose Flour (155 g) and Salt (1 pinch). Add Unsalted Butter (110 g) of cold, cubed butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.

Gradually add 3–4 tablespoons of ice Water (4 Tbsp), one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic, and refrigerate for 20–30 minutes.

Preheat the oven to 375 °F (190 °C).

Roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter. Gently transfer it to a 9-inch tart or pie pan, pressing it into the edges. Trim any excess dough, prick the bottom with a fork, and line the crust with parchment paper. Fill it with pie weights or dried beans and bake for 12–15 minutes.

Remove the weights and parchment, then bake for an additional 5 minutes until lightly golden. Let cool.

While the crust is cooling, prepare the filling. Heat Olive Oil (1 Tbsp) in a large skillet over medium heat. Add Onions (75 g) and cook for 3–4 minutes until softened.

Add Button Mushrooms (100 g) and sauté for 5 minutes until browned and tender.

Add Fresh Spinach (480 mL) to the pan and cook for 2 minutes until wilted. If using diced ham or Bacon (4 Tbsp), stir it into the mixture. Season with a Salt (to taste) and Ground Black Pepper (to taste), then remove from the heat.

In a blender or food processor, combine Silken Tofu (340 g), Heavy Cream (120 mL), Cheddar Cheese (60 g), Dijon Mustard (1 tsp), Garlic Powder (1 tsp), Onion Powder (1/2 tsp), and Ground Nutmeg (1 pinch). Blend until smooth and creamy. Season with Salt (to taste) and Ground Black Pepper (to taste).

Spread the sautéed mushrooms and spinach evenly over the cooled crust. Pour the tofu mixture over the vegetables, spreading it evenly with a spatula.

Sprinkle Parmesan Cheese (4 Tbsp) over the top for added flavor and bake the quiche in the preheated oven for 30–35 minutes, or until the filling is set and lightly golden.

Allow the quiche to cool for 5–10 minutes before slicing and serving. Enjoy warm or at room temperature!