Description
Vegan Tomato Spinach Quiche
This vegan quiche is a perfect way to ditch the eggs and dairy without compromising on taste! Made with silken tofu and chickpea flour, it achieves a soft, creamy texture that’s simply irresistible. Bursting with fresh tomatoes, spinach, and herbs, this quiche pairs beautifully with a crisp pastry crust, making it an ideal spring or summer dish. Whether served as part of a brunch buffet or alongside a green salad, this quiche is sure to delight both vegans and non-vegans alike!
250g plain flour
¼ tsp salt
125g vegan butter (cold)
4 tbsp cold unsweetened non-dairy milk
350g cherry tomatoes
180g baby spinach
30g fresh basil
1 tsp dried oregano
349g silken tofu
45g chickpea flour
25g nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1 tsp wholegrain mustard
½ tsp salt
2 tbsp olive oil
1 tbsp white miso paste
1 tbsp lemon juice
140ml unsweetened non-dairy milk
Black pepper
Directions:
1. Make pastry: rub butter into flour and salt, add milk, chill.
2. Roll pastry, line 23cm pie dish, freeze, then bake.
3. Roast tomatoes, cook and drain spinach.
4. Blend filling ingredients, mix with spinach and herbs.
5. Pour into pastry, add tomatoes, bake 45 min.
Prep Time: 40 min
Kcal: 250 per serving
Step-by-Step Guide
1. Make the Pastry: In a large bowl, rub the cold vegan butter into the flour and salt until it resembles breadcrumbs. Gradually add the cold milk, mixing until a dough forms. Flatten into a disc, wrap, and chill for 30 minutes.
2. Bake the Crust: On a floured surface, roll the dough to fit a 23cm pie dish. Carefully line the dish, trim edges, and prick the base with a fork. Freeze for 15 minutes. Preheat oven to 200°C (390°F). Blind bake with parchment and baking beans for 15 minutes, then remove beans and bake 5 more minutes until lightly golden. Set aside. Reduce oven to 180°C (350°F).
3. Prepare Vegetables: Toss cherry tomatoes with a little oil, salt, and pepper. Roast for 20 minutes until softened. In a pan, wilt the spinach until just cooked, then drain thoroughly in a sieve, pressing out all excess liquid. Chop the basil.
4. Make the Filling: In a blender, combine silken tofu, chickpea flour, nutritional yeast, garlic powder, onion powder, mustard, salt, olive oil, miso paste, lemon juice, non-dairy milk, and black pepper. Blend until completely smooth and creamy.
5. Assemble & Bake: In a bowl, fold the drained spinach and chopped basil into the blended filling. Pour into the pre-baked crust. Top with the roasted tomatoes. Bake for 45-50 minutes until the filling is set and the top is lightly golden. Let cool for at least 15 minutes before slicing.
Serving Suggestions
This quiche is incredibly versatile. Serve it warm or at room temperature as the centerpiece of a brunch buffet alongside roasted potatoes and fresh fruit. For a light lunch or dinner, pair a slice with a simple mixed green salad with a tangy vinaigrette. It also travels well, making it perfect for picnics and potlucks.
How-to Summary
Create a shortcrust pastry, blind bake, and set aside. Roast tomatoes and wilt/drain spinach. Blend silken tofu, chickpea flour, nutritional yeast, spices, and wet ingredients into a smooth custard. Mix custard with spinach and herbs, pour into crust, top with tomatoes, and bake until set.
Frequently Asked Questions
Can I use regular tofu instead of silken?
No, silken tofu is essential for the creamy, egg-like texture. Firm tofu will result in a grainy, dense filling.
What can I substitute for chickpea flour?
A similar amount of plain flour or cornstarch can work, but chickpea flour adds a beneficial binding quality and a slight savory note.
How do I store leftovers?
Store cooled quiche covered in the refrigerator for up to 3 days. Reheat slices in the oven or toaster oven for best texture.
Can I make this gluten-free?
Yes, use a certified gluten-free all-purpose flour blend for the pastry crust to make the entire dish gluten-free.
Why is my filling too wet?
This is almost always due to insufficiently draining the spinach. Squeeze it in a clean tea towel to remove every bit of moisture.
Common Mistakes to Avoid
- Not chilling the pastry dough, which leads to shrinkage during baking.
- Skipping the blind-baking step, resulting in a soggy bottom crust.
- Failing to thoroughly drain the spinach, which will waterlog the filling.
- Over-blending the tofu mixture can sometimes incorporate too much air; blend just until smooth.
- Slicing the quiche immediately after baking instead of letting it set, causing it to fall apart.
Conclusion
This Vegan Tomato Spinach Quiche masterfully demonstrates how plant-based ingredients can create a dish that is both comforting and elegant. With its creamy, savory filling and flaky crust, it’s a crowd-pleasing recipe that proves you don’t need eggs or dairy to achieve classic flavors and textures. By following the detailed steps and tips, you can confidently create a stunning quiche perfect for any occasion.