Vegan Quiche - Tofu & Spinach Flavour


Vegetarian, Vegan, Gluten-free, Dairy-free

Meal Type
Dinner
Cuisine
Vegan
Author
Bianca Zapatka
Serves
4
Preparation Time
5 minutes
Cooking Time
40 minutes

Ingredients

Quiche Base Recipe

  • 300- 350g silken tofu, drained
  • 1 Tbsp besan/ chickpea flour (can use soy flour or cornstarch)
  • 2 - 3 Tbsp nutritional yeast flakes (1/4 cup)
  • 1 tsp salt
  • 3/4 tsp garlic powder
  • 1/4 tsp pepper, preferably white for colour
  • 1/4 tsp turmeric powder

Spinach Mixture

  • 1 Tbsp olive oil
  • 1 onion, sliced (substitue 1/2 a leek, 4 scallions)
  • 300 - 350g fresh baby spinach or equivalent

Pastry Base

  • 2 sheets puff pastry with canola oil or make your own.

Optional

  • 2 Tbsp pine nuts, lightly toasted (to serve)
  • 100g vegan cheddar, grated
  • 3 Tbsp vegan mozzarella in teaspoon increments.

Instructions

Blender

  1. Add all the quiche base ingredients to an appropriately sized blender cup or mini food processor and blend to combine until really smooth.

Stove top

  1. In a large pan, heat oil.
  2. Add the onion or substitute and saute for 3 minutes until wilted and fragrant.
  3. Add spinach an cook for 2 minutes, stirring through until wilted and most of the liquid has evaporated.
  4. Remove from heat and set aside.

Oven & Assembly

  1. Pre-heat oven to 180 degrees celsius. Prepare your choice of baking dish, line or grease and add pastry.
  2. Add blender contents to cooling sauce pan along with half the vegan cheddar (if using), stir well, add to pastry case.
  3. If using, add vegan cheese, dispense teaspoon dollops of vegan mozzarella across the top of the quiche and poke to submerge. Sprinkle the other half of the cheddar on top.
  4. Bake for 40 minutes (Pre bake pastry for 10 minutes if that bothers you), and allow to cool slightly to firm up before cutting and serving.

Notes

  • Original Recipe - https://biancazapatka.com/en/vegan-spinach-quiche/
  • Bianca has her own vegan pastry but we always use puff from the supermarket unless cooking for allergies, we are just lazy.
  • original recipe drained the spinach mixture, we chose to use it as is, becasue we feel the extra moisture adds to the molten creamy eggy-ness we used to love about poultry quiche.
  • if your quiche is too wet for your liking, draining the vegetable filling is what we would recommend.
  • you can substitute the vegetables in the filling with anything you fancy as long as the ratio and moisture content is about right for the volume.
  • if you want to omit the garlic powder, you can or you can add 1/8 tsp asafoetida powder to your filling saute instead for a very similar overall effect.
  • easily gluten free with the right pastry purchase, or try crustless in a shallow baking dish or ceramic tart dish?