• 15 vegan mini pie crust
  • 1 tbsp olive oil
  • 349g Mori-Nu Lite Firm Silken Tofu, excess water drained and chopped
  • 2 tbsp cornstarch
  • 1/3 cup Bob’s Nutritional Yeast
  • ½ salt
  • 65g white onion, diced
  • 10g green onions, sliced
  • 1 tbsp garlic, diced
  • 360g Healthy Options New Zealand Spinach, roughly chopped
  • 150g Healthy Options Tomato Cherry, cut in half
  • 170g Healthy Options Shitake Mushroom, soaked, drained and chopped
  • 200g Daiya Cheese Monterey Style Jack Block



  1. Pre-heat the oven to 350F. Pre-cook the pie crust for 10 minutes.
  2. Heat olive oil and sauté onion and green onion in a large pan on medium heat. Add a pinch of salt for about 5 minutes. When the veggies are browned, then add the garlic and cook for one more minute.
  3. Add the spinach, cherry tomatoes shitake mushroom, stir and cook until wilted, about 3-5 minutes. Remove from the heat and set aside to let it cool down.
  4. In a blender, combine the tofu, cornstarch, nutritional yeast, and salt.
  5. Remove the blender from its base and add the spinach-mushroom mixture to it. Stir to combine using a long spoon (do not blend!). Then, transfer the creamy spinach mixture over the pre-baked crust. Make sure the spinach is well distributed.
  6. Bake in the oven for 30 minutes. Add shredded Daiya Cheese Monterey Style Jack on top of the mini quiche in the last 10-15 minutes.
  7. Then, let the quiche set at least for 20 minutes at room temperature before serving. Gently torch the exposed vegetables by waving the flame across the surface for added flavor.