Vegan Spinach Quiche
A savory vegan quiche packed with spinach, creamy tofu filling, and a light spelt crust. Perfect for any occasion!
Equipment
- 8-inch (20-cm) or 9-inch (23-cm) pie plate
- Food processor
- Rolling Pin
- Wire rack
Ingredients
For the Crust:
- 2 cups 240 g light spelt flour
- ¼ cup + 2 tablespoons 96 g creamy natural peanut butter
- ½ teaspoon fine sea salt
- 1 tablespoon 21 g agave nectar (optional)
- ½ cup 120 ml unsweetened almond or other nondairy milk
For the Filling:
- 1 pound 455 g firm or extra-firm silken tofu
- 2 tablespoons 28 g nondairy butter
- 2 tablespoons 16 g nutritional yeast
- 3 tablespoons 30 g brown rice flour or any flour
- 2 tablespoons 24 g ground toasted almonds
- ½ teaspoon fine sea salt to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon turmeric
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- 1 teaspoon dried minced onion
- 2 cups 380 g frozen chopped spinach, thawed and squeezed dry
Instructions
To make the crust:
- Combine flour, peanut butter, and salt in a food processor.
- Pulse to combine.
- Add agave (if using) and nondairy milk gradually, until a dough forms.
- Roll the dough thinly and fit it into the pie plate.
- Prick with a fork to prevent air bubbles.
- Set aside.
To make the filling:
- Blend tofu, butter, nutritional yeast, flour, almonds, salt, pepper, nutmeg, turmeric, baking powder, garlic powder, and minced onion in a food processor until smooth.
- Add spinach and pulse a few times to combine.
- Pour the filling into the prepared crust.
- Bake at 375°F (190°C) for 40 minutes, until the crust edges are golden and the filling is set.
- Cool for 10 minutes on a wire rack before slicing and serving.
Notes & Wine Advice
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light sparkling wine for a refreshing complement.Nutrition values
Calories: 280 kcal | Carbohydrates: 25 g | Protein: 10 g | Fat: 16 g | Sugar: 2 g