Vegan Spinach Quiche

A Vegan Spinach Quiche sounds delicious! Here’s a simple recipe to make one:

Vegan Spinach Quiche

Ingredients:

• For the crust:
  • 1 1/2 cups all-purpose flour (or gluten-free flour if needed)
  • 1/2 cup vegan butter or coconut oil, cold and cut into cubes
  • 1/4 tsp salt
  • 4-6 tbsp cold water
• For the filling:
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups fresh spinach (or 1 1/2 cups frozen spinach, thawed and drained)
  • 1 cup firm tofu (pressed)
  • 1/4 cup nutritional yeast (for a cheesy flavor)
  • 1/4 cup unsweetened plant milk (almond, soy, oat, etc.)
  • 1 tbsp chickpea flour (optional, for thicker texture)
  • 1 tsp turmeric (for color)
  • 1/2 tsp black salt (Kala Namak, for an eggy flavor, optional)
  • 1/4 tsp ground black pepper
  • 1/4 tsp paprika (optional, for extra flavor)
  • 1/4 cup fresh herbs (parsley, dill, thyme) or 1 tsp dried herbs
  • 1/4 cup sun-dried tomatoes (optional, for a little tang)

Instructions:

1. Prepare the crust:
   • In a food processor, combine the flour, salt, and cold vegan butter (or coconut oil). Pulse until the mixture resembles coarse crumbs.
   • Gradually add cold water, one tablespoon at a time, until the dough comes together.
   • Form the dough into a ball, wrap it in plastic wrap, and chill for at least 30 minutes.
2. Preheat the oven:
   • Preheat your oven to 375°F (190°C).
3. Prepare the filling:
   • In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
   • Add the garlic and spinach, and cook until the spinach is wilted (or heated through if using frozen).
   • Set aside and let it cool slightly.
4. Make the tofu filling:
   • In a food processor or blender, combine the tofu, nutritional yeast, plant milk, chickpea flour (if using), turmeric, black salt, black pepper, and paprika. Blend until smooth and creamy.
   • Add the sautéed spinach and onion mixture and pulse to combine (you want a chunky texture, not too smooth).
   • Stir in the fresh herbs and sun-dried tomatoes (if using).
5. Assemble the quiche:
   • Roll out the chilled dough on a floured surface and press it into a tart or pie pan.
   • Pour the spinach-tofu filling into the crust, spreading it evenly.
6. Bake:
   • Bake for 35-40 minutes, or until the quiche is firm and slightly golden on top.
7. Serve:
   • Let the quiche cool for 10-15 minutes before slicing. Serve warm or at room temperature.

Enjoy your Vegan Spinach Quiche! 🥧🌱

It’s the perfect combination of savory, creamy, and satisfying. Let me know if you’d like to adjust any ingredients or need tips!