Vegan Spinach Quiche Delight

The Joy of Vegan Spinach Quiche Delight

Vegan Spinach Quiche Delight is one of my favorite recipes to prepare on a lazy Sunday morning. As soon as I start making this Vegan Spinach Quiche Delight, my kitchen is filled with the delightful aroma of fresh spinach and savory spices. The magic happens when the creamy tofu filling blends perfectly with the flaky homemade pie crust, creating a quiche that’s not just vegan but also irresistibly delicious. I always feel a sense of accomplishment seeing the quiche bake to a golden perfection, ready to be served for breakfast or brunch.

Creating the Perfect Crust

The process of making Vegan Spinach Quiche Delight begins with preparing the pie crust. I love how simple and satisfying it is to mix the vegan butter with flour and a flax-egg, creating a dough that’s so easy to work with. After chilling the dough, rolling it out and fitting it into the pie dish always feels like a fun little ritual. I make sure to prick the bottom with a fork to prevent any bubbling and get the crust ready for its filling. This step sets the stage for the delicious, creamy center that’s to come.

Making the Creamy Spinach Filling

Once the crust is prepped, I move on to the spinach mixture, which is where the magic really happens. Sautéing the leek and spinach in olive oil brings out their natural flavors, and blending them with silken tofu and a touch of nutritional yeast creates a rich, creamy filling. The vegan feta cheese adds a burst of tangy flavor that makes the quiche even more indulgent. I pour this luscious mixture into the prepared crust and bake it to a perfect golden brown. The anticipation of slicing into this Vegan Spinach Quiche Delight is always worth it.

Serving and Enjoying

After baking, I let the Vegan Spinach Quiche Delight cool slightly before serving. Adding toasted pine nuts on top gives it a nice crunch and a bit of extra flavor. It’s a wonderful dish to share with family or friends, and it always impresses with its combination of taste and texture. Whether it’s for breakfast, brunch, or a light lunch, this quiche never fails to bring a smile to everyone’s face.

Chef’s Notes- Vegan Spinach Quiche Delight

• Pre-Baking the Crust: To ensure a crispier crust, pre-bake the crust with dried beans or chickpeas for 15 minutes at 425°F. This helps to avoid a soggy bottom.
• Flax-Egg Tip: If you’re new to using flax-eggs, mix the ground flaxseeds and water ahead of time and let it sit for a few minutes to fully thicken. This will help in binding the dough.
• Spinach Preparation: If using frozen spinach, thaw and drain it thoroughly to avoid excess moisture in the quiche filling. Fresh spinach should be cooked until wilted and excess liquid squeezed out.
• Texture Variations: For a chunkier texture, you can chop the spinach roughly instead of finely chopping. This adds a nice texture to the quiche.
• Flavor Boost: Enhance the flavor by adding herbs like basil, dill, or oregano to the tofu filling. A touch of mustard or lemon zest can also add a delightful tang.
• Vegan Cheese: If you can’t find vegan feta, you can use shredded vegan cheddar or a blend of your favorite vegan cheeses for a different twist.
• Cooling Time: Let the quiche cool for at least 15 minutes before slicing. This helps the filling set and makes it easier to cut clean slices.

Vegan Spinach Quiche Delight

5.0 from 1 vote

Dive into this mouthwatering Vegan Spinach Quiche Delight! It’s creamy, cheesy, and encased in a flaky homemade pie crust that’s a breeze to prepare. Perfect for breakfast, brunch, or lunch, this quiche will impress your guests with its savory goodness. Follow this simple recipe and enjoy a delightful meal that’s both healthy and satisfying!

Course: Appetizer, Breakfast, Main Course, Side DishCuisine: French, VeganDifficulty: Medium

Print

Servings

4

slices

Prep time

15

minutes

Cooking time

45

minutes

Calories

230.5

kcal

Resting Time

30

minutes

Total time

1

hour 

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Pie Crust

• 1 ½ cups all-purpose flour (or gluten-free blend)

• 2.8 oz plant-based butter

• 1 flax-egg (1 tbsp ground flaxseeds mixed with 3 tbsp water)

• Pinch of sea salt

• Pinch of turmeric (optional for color)

• 2 tbsp non-dairy cream (optional for brushing)

• Spinach Mixture

• 1 tbsp extra virgin olive oil

• ½ stick leek (light green or white part) or 4 scallions or 1 onion

• 12 oz fresh spinach (or frozen spinach)

• Tofu Filling

• 12 oz silken tofu (drained)

• 1 tbsp chickpea flour (or cornstarch)

• 2 tbsp nutritional yeast (optional)

• 1 tsp sea salt

• ½ tsp ground black pepper

• ¼ tsp turmeric (optional for color)

• ¾ tsp garlic powder (optional)

• 4 oz vegan feta cheese (or other shredded cheese)

• To Serve

• Toasted pine nuts (optional)

Directions

• Prepare Pie Crust – Mix ground flaxseeds with water to create a flax-egg and set aside for 5 minutes. In a large bowl, combine flour and salt. Add cubed vegan butter and the flax-egg mixture. Knead until dough forms. Wrap in plastic and refrigerate for 30 minutes.
• Roll Out Dough – Preheat oven to 425°F (220°C). Roll out dough on a floured surface to about ⅙-inch thick. Transfer to a greased pie dish and shape edges as desired. Prick the bottom with a fork.
• Cook Spinach Mixture – Heat olive oil in a large pan over medium heat. Sauté leek or scallions for about 3 minutes until softened. Add spinach and cook until wilted (about 2 minutes). Drain and squeeze out excess liquid.
• Blend Tofu Filling – In a food processor, blend tofu, chickpea flour, nutritional yeast, salt, pepper, turmeric, and garlic powder until smooth. Mix in the spinach mixture and crumbled vegan feta cheese.
• Assemble Quiche – Pour the tofu filling into the prepared pie crust and smooth the top. Bake at 425°F for 10 minutes to set the crust.
• Bake Quiche – Reduce oven temperature to 356°F (180°C) and bake for an additional 30-40 minutes until the filling is set and golden brown on top.
• Cool and Serve – Allow the quiche to cool slightly before slicing. Top with toasted pine nuts if desired and serve.

Equipment

• chef’s knife
• cutting board
• mixing bowls
• measuring cups and spoons
• food processor
• baking sheet
• pie dish

Nutrition Facts

• Calories: 230.5kcal
• Fat: 11g
• Saturated Fat: 2.3g
• Cholesterol: 0mg
• Sodium: 398.8mg
• Potassium: 421.7mg
• Carbohydrates: 24.9g
• Fiber: 2.6g
• Sugar: 1.9g
• Protein: 8.6g
• Vitamin A: 4674.5IU
• Vitamin C: 13.7mg
• Calcium: 87mg
• Iron: 3.3mg

FAQs- Vegan Spinach Quiche Delight

Can I use a store-bought pie crust instead of making my own?

Yes, a store-bought vegan pie crust can be used if you’re short on time. Just make sure to follow the package instructions for pre-baking if needed.

Can I substitute regular eggs for the flax-egg?

Yes, you can use 1 regular egg instead of the flax-egg if you’re not following a vegan diet. Simply beat the egg and add it to the dough mixture.

What can I use if I don’t have chickpea flour?

Cornstarch can be used as a substitute for chickpea flour. It helps to thicken the tofu filling, but chickpea flour adds a slightly nutty flavor.

Can I freeze the quiche?

Yes, you can freeze the quiche. Let it cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for about 20 minutes or until heated through.

What can I use instead of vegan feta cheese?

If vegan feta is not available, you can substitute it with other shredded vegan cheeses or omit it altogether. Adding a bit more nutritional yeast can help enhance the cheesy flavor.