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!