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