Florentine Mushroom Quiche


  • 1 medium onion, diced
  • 2 c. fresh sliced mushrooms
  • 3 c. shredded fresh spinach leaves
  • 5 c. sliced cooked potatoes
  • 5 Loma Linda linketts, shredded or grated
  • 2 packages firm water packed tofu
  • 3/4 c. cornstarch
  • 1 1/4 c. water
  • 3 Tbsp. nutritional yeast flakes
  • 1 1/4 tsp. salt
  • 1/2 tsp. onion powder
  • 1/4 tsp. nutmeg
  • 1/4 tsp. dry mustard
  • 2 Tbsp. extra virgin olive oil


  1. Spray a large skillet generously with a nonstick cooking spray. Sauté the onions and mushrooms on medium-low heat until the onions are clear. If they start to stick, then spray again with the nonstick cooking spray.
  2. Add the shredded spinach and stir to mix. Sauté for approximately one minute – just until slightly wilted.
  3. Remove from heat and add the potatoes and grated Loma Linda® Linketts™. Gently stir until evenly combined.
  4. Spray a 9 x 13 casserole dish with a nonstick cooking spray and add the vegetable mixture.
  5. Place the remaining ingredients in the blender and blend on high until well blended. Pour over vegetables and gently stir until well mixed.
  6. Bake at 350 degrees for 45 minutes, or until it springs back when lightly touched.
  7. Remove from oven and let sit for 5 minutes, and then cut into 12 even squares. Serve warm.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Breakfast Entrees

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.