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.
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
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