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Slices of vegan spinach quiche
Tasty and nutritious vegan spinach quiche

Vegan Spinach and Tofu Quiche

Author: Flavelo
Recipes Main Courses Side Dishes
The soul of a quiche is the egg custard. In this vegan version, silken tofu and starch replicate that wobble. 'Black Salt' (Kala Namak) tricks the senses with its sulfurous scent, delivering an authentic eggy experience.
🕒 Prep Time 30 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine French (Vegan adaptation)

Ingredients

Equipment Needed

  • Pie dish or tart pan
  • Blender
  • Skillet

Allergen Information

⚠️ Wheat
⚠️ Soy

Instructions

1 ✓

For crust: rub flour and cold butter/salt together until crumbly. Add ice water until it just holds together.

Tip: Don't overwork! Cold fat creates flaky layers.
2 ✓

Wrap and chill 30 mins. Sauté spinach with garlic, then squeeze out ALL water.

Tip: Wet spinach leads to a soggy crust.
3 ✓

Blend tofu, cream, nutritional yeast, and spices until creamy.

Tip: Use Kala Namak (black salt) if you have it for egg taste.
4 ✓

Roll out dough, line pan. Prick with fork. Blind bake at 350°F (180°C) for 10 mins.

Tip: Blind baking ensures a crisp bottom.
5 ✓

Mix spinach into tofu cream, pour into crust. Bake 30-35 mins until golden.

Tip: Wait until lukewarm to slice so it sets.

Recipe FAQ

Filling didn't set.
Spinach was too wet or not enough tofu/starch. Always squeeze spinach dry! Let quiche cool completely to firm up.

Ingredients

  • 1 1/2 cups Whole Wheat Flour
  • 1/2 cup Vegan Butter or Margarine (cold, cubed)
  • 4 tbsp Ice Water
  • 10 oz Fresh Spinach
  • 1 block Firm Tofu (approx. 10-12 oz)
  • 1/2 cup Plant-based Cream or Milk
  • 2 cloves Garlic
  • 1 tbsp Olive Oil
  • 2 tbsp Nutritional Yeast (for cheesy flavor)
  • 1 pinch Nutmeg
  • 1 tsp Salt (or Kala Namak for egg flavor)
  • 1 pinch Black Pepper