Ingredients
Pie Crust
- 1 ½ cup all-purpose flour (190g) or gluten-free flour blend (190g)
- 2.8 oz (80g) vegan butter, cubed
- 1 flax-egg (1 tbsp ground flaxseeds mixed with 3 tbsp water, set for 5 minutes) or 3-4 tbsp cold water (or 1 regular egg if not vegan)
- Pinch of salt
- Pinch of turmeric (optional for yellow color)
- 2 tbsp non-dairy cream (optional, for brushing dough)
Spinach Mixture
- 1 tbsp olive oil
- ½ stick leek (light green or white part only) or 4 scallions or 1 regular onion
- 12.3 oz fresh spinach (350g) or frozen spinach
Tofu Filling
- 12.3 oz silken tofu (350g), drained
- 1 tbsp chickpea flour or soy flour (optional, can substitute cornstarch)
- 2-3 tbsp nutritional yeast (optional)
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp turmeric (optional for color)
- ¾ tsp garlic powder (optional)
- 4.4 oz vegan feta cheese (125g), crumbled or other shredded vegan cheese (optional)
To Serve
- Toasted pine nuts (optional)
Instructions
- Prepare Flax-Egg: In a small bowl, stir together 1 tbsp ground flaxseeds and 3 tbsp water. Allow the mixture to sit for 5 minutes to thicken. This will act as the egg substitute in the crust. If not using flax-egg, add cold water directly.
- Make Pie Crust Dough: In a large bowl, whisk together the flour, salt, and turmeric if using. Add the cubed vegan butter and flax-egg (or water). Knead with your hands until dough clumps together, then transfer to a floured surface and knead until smooth. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Roll Out and Shape Crust: On a lightly floured surface, roll dough out evenly to about ⅙-inch (4mm) thick. Transfer to an 8×2-inch (20x5cm) or 9-inch lightly greased pie dish. Shape the edges as desired and prick the bottom a few times with a fork. Optionally brush crust with non-dairy cream for a golden finish.
- Preheat Oven: Heat the oven to 425°F (220°C).
- Cook Spinach Mixture: Heat olive oil in a pan over medium heat. Add leek, scallions, or onion and sauté for about 3 minutes until soft and lightly browned. Add spinach and cook until wilted, approximately 2 minutes. Drain spinach in a colander, then squeeze out excess moisture using paper towels.
- Prepare Tofu Filling: In a blender or food processor, blend silken tofu, chickpea flour, nutritional yeast, salt, black pepper, turmeric, and garlic powder until smooth and creamy. Transfer to a bowl and mix in the cooked spinach mixture and crumbled vegan feta. Adjust seasoning and consistency by adding non-dairy cream or flour if needed.
- Assemble and Bake: Pour tofu-spinach filling into the prepared crust and smooth the top. Bake at 425°F (220°C) for 10 minutes to set the crust. Reduce oven temperature to 356°F (180°C) and bake for an additional 30-40 minutes until the filling is set and the top is lightly golden.
- Monitor and Finish Baking: If the crust appears dry during baking, brush with non-dairy cream for shine. Cover loosely with foil if the crust or top is browning too quickly.
- Cool and Serve: Allow the quiche to cool slightly before slicing. Garnish with toasted pine nuts if desired and serve with your favorite dips.
Notes
- For a crispier crust, blind bake by topping the pie crust with dried beans or chickpeas and baking at 425°F for 15 minutes. Then remove the beans, add filling, reduce temperature to 356°F, and bake for 30-40 minutes.
- Baking times vary depending on your oven and pie dish; check periodically for doneness.
- Use frozen spinach if fresh is unavailable; thaw and squeeze out moisture well before mixing.
- You can substitute chickpea flour with cornstarch or soy flour in the filling.
- Opt for vegan feta or other vegan cheeses to enhance flavor, or omit cheese for a simpler, lighter quiche.
- Turmeric adds a subtle color boost but can be omitted without flavor loss.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Brunch, Lunch, Dinner
- Method: Baking
- Cuisine: Vegan, Vegetarian, Western
- Diet: Vegan
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
