Vegan Spinach Quiche

A creamy, egg-free, and dairy-free spinach quiche that’s packed with flavor! Enjoy it with or without the crust for a delicious, healthy twist on a French classic.
Portions:6
Preparation Time: 20 minuten
Cooking Time:40 minuten
Share on Facebook Recept afdrukken

Equipment

  • 8-inch (20-cm) or 9-inch (23-cm) pie plate, Food processor, Rolling pin, Wire rack

Ingrediënten

For the crust:

  • ¼ cup plus 2 tablespoons 96 g creamy natural peanut butter
  • ½ cup 120 ml unsweetened almond or other nondairy milk
  • ½ teaspoon fine sea salt
  • 1 tablespoon 21 g agave nectar (optional)
  • 2 cups 240 g light spelt flour

For the filling:

  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon turmeric
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt to taste
  • ½ teaspoon garlic powder
  • 1 teaspoon dried minced onion
  • 1 pound 455 g firm or extra-firm silken tofu
  • 2 tablespoons 28 g nondairy butter
  • 2 tablespoons 16 g nutritional yeast
  • 2 cups 380 g frozen chopped spinach, thawed, squeezed dry
  • 3 tablespoons 30 g brown rice or any flour
  • 2 tablespoons 24 g ground toasted almonds

Instructies

  • Preheat the oven to 375°F (190°C).
  • Lightly coat an 8-inch (20-cm) or 9-inch (23-cm) pie plate with nonstick cooking spray.
  • To make the crust: In a food processor, combine the flour, peanut butter, and salt.
  • Pulse to mix.
  • Add agave (if using) and milk, a little at a time, until a dough forms.
  • Roll out the dough as thinly as possible and fit it into the pie plate.
  • Prick with a fork to prevent air bubbles.
  • Set aside.
  • To make the filling: In a food processor, blend tofu, butter, yeast, flour, almonds, salt, pepper, nutmeg, turmeric, baking powder, garlic powder, and minced onion until smooth.
  • Scrape the sides as needed.
  • Add spinach and pulse a few times to combine.
  • Pour the filling into the prepared crust.
  • Bake for 40 minutes, or until the crust is golden brown and the filling is set.
  • Let stand for 10 minutes on a wire rack before slicing and serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve warm with a fresh green salad and a drizzle of balsamic glaze.
Wine Advice:
A crisp Sauvignon Blanc or a light Pinot Grigio complements the creamy spinach filling.

Nutritional Information

Calories: 320 kcal | Carbohydrates: 35 g | Protein: 12 g | Fat: 15 g | Fiber: 5 g | Sugar: 3 g | Salt: 1.3 g
————————————————————————————————–
Recipe Category Breakfast / Main Dish / Pie / Vegetables
Country French
Season: All seasons
Translate »