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Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche

Ingredients

• For the crust:
• 1 tablespoon ground flax + 3 tablespoons water, mixed together
• 1 cup whole almonds, ground into flour
• 1 cup gluten-free rolled oats or buckwheat groats, ground into flour
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1/2 tsp kosher salt
• 1 tbsp coconut oil or olive oil
• 1-2.5 tbsp water, as needed
• For the quiche:
• 1 block (14-oz) firm tofu
• 1 tablespoon coconut oil or olive oil
• 1 leek or yellow onion, thinly sliced
• 3 large garlic cloves, minced
• 3 cups (8-oz) sliced cremini mushrooms
• 1/2 cup fresh chives, finely chopped
• 1/2 cup fresh basil leaves, finely chopped
• 1/3 cup oil-packed sun-dried tomatoes, finely chopped
• 1 cup baby spinach
• 2 tbsp nutritional yeast
• 1 teaspoon dried oregano
• 3/4-1 teaspoon fine grain sea salt
• Black pepper, to taste
• Red pepper flakes, to taste

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