Name: Vegan Spinach Quiche
Prep time: 20 min
Cook time: 40 min
Ingredients: 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; 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

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.

Vegan Spinach Quiche

Equipment

Ingrediënten

For the crust:

For the filling:

Instructies

Notes / Tips / Wine Advice:

Nutritional Information

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