Prep Time
5 Mins
Cook Time
1 Hour
Yield
Makes 6 servings (serving size: 1/6 of quiche)
Yunhee Kim

How to Make It

Step 1

Preheat oven to 375°. Bake pastry shell for 10–12 minutes or until browned. Remove shell from oven, and set aside. Leave oven on.

Step 2

Heat 1 1/4 teaspoons oil over medium heat in a large nonstick skillet; add shallots. Add spinach, and cook 2–3 minutes or until wilted. Add 1/4 teaspoon salt and a dash of pepper. Transfer to a plate; set aside

Step 3

Using the same pan, heat remaining oil, and cook mushrooms about 6 minutes or until browned on both sides. Remove from heat. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Step 4

Sprinkle 1/3 cup Parmesan cheese over bottom of pastry crust. Top with spinach and mushrooms.

Step 5

In a separate bowl, whisk together soy milk with egg and egg whites. Pour into shell. Top with remaining 1/3 cup Parmesan, and bake for 45–50 minutes or until top is firm and golden brown. Cut into wedges and serve.

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