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.
8-inch (20-cm) or 9-inch (23-cm) pie plate, Food processor, Rolling pin, Wire rack
Ingrediënten
For the crust:
¼cupplus 2 tablespoons96 g creamy natural peanut butter
½cup120 ml unsweetened almond or other nondairy milk
½teaspoonfine sea salt
1tablespoon21 g agave nectar (optional)
2cups240 g light spelt flour
For the filling:
¼teaspoonground black pepper
¼teaspoonground nutmeg
¼teaspoonturmeric
½teaspoonbaking powder
½teaspoonfine sea saltto taste
½teaspoongarlic powder
1teaspoondried minced onion
1pound455 g firm or extra-firm silken tofu
2tablespoons28 g nondairy butter
2tablespoons16 g nutritional yeast
2cups380 g frozen chopped spinach, thawed, squeezed dry
3tablespoons30 g brown rice or any flour
2tablespoons24 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.