Spinach-Onion Quiche with Savory Press-In Crust (vegan/plant-based/gluten-free)

Yield: 6 to 8 servings

This super simple vegan quiche is summer personified, but enjoy it all year since spinach is traditionally a winter green.

Never struggle with rolling out a temperamental crust again, as this one simply presses into a pie or tart pan and emerges tender but sturdy. Plus, I think a crust should taste as good as the filling, so mine is subtly savory.

You can use it myriad ways, but this recipe calls for a tofu-based spinach and onion filling that is as light and lovely as can be.

Press-In Crust (recipe follows)
1 tablespoon olive oil
1 medium onion, diced
Pinch salt
3 cups tightly packed spinach (basically, 2 big handfuls)
14 ounces extra firm tofu
1 tablespoon nutritional yeast
1 teaspoon Liquid Aminos
1 teaspoon mustard (any kind, e.g. whole grain, yellow, etc.)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt or to taste
1/4 teaspoon freshly ground pepper
Highly recommended garnish: 1 teaspoon Everything Bagel Seasoning

Prepare crust according to directions below and remove from oven. Leave oven on. Meanwhile, heat oil in large skillet over medium, add onion and a pinch salt, and sauté, stirring frequently, until softened. Add spinach, and continue sautéeing and stirring occasionally until wilted. Remove from heat. In large bowl of food processor, process tofu and remaining ingredients, except garnish, until smooth, scraping down sides of bowl as necessary. Remove blade, and gently stir in spinach mixture. Spread filling evenly in baked crust and gently smooth top. Sprinkle with Everything Bagel Seasoning. Bake about 20 minutes or until firm.

Press-In Crust:

2 cups gluten-free 1:1 baking mix (if not gf, you can use all-purpose flour)
2 tablespoons chia seeds
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
8 tablespoons vegetable oil
Approximately 4 tablespoons non-dairy milk

Preheat oven to 400°. In a medium bowl, stir all ingredients together with a fork, adding more milk if necessary to create a soft but not sticky dough. Crumble evenly over an 8-inch tart pan and press evenly onto bottom and sides, using the floured bottom of a glass to help press if desired. Place tart pan on a baking sheet and bake for 10 to 12 minutes or until lightly golden brown.