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Vegan Tomato Spinach Quiche Recipe

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3.9 from 2 reviews

This Vegan Tomato Spinach Quiche is a delightful plant-based twist on the classic quiche, featuring a crisp homemade pastry crust filled with a creamy blend of silken tofu, chickpea flour, nutritional yeast, and fresh greens. Roasted cherry tomatoes add a burst of sweetness and texture, while fragrant basil and oregano elevate the flavor profile. Perfect for a nutritious brunch or light dinner, this quiche is wholesome, dairy-free, and packed with vibrant colors and flavors.

  • Total Time: 1 hour 55 minutes
  • Yield: 8 servings

Ingredients

Pastry

  • 250 g (2 cups) plain (all-purpose) flour
  • ¼ teaspoon salt
  • 125 g (½ cup) vegan block butter (cold and diced)
  • about 4 Tablespoons cold unsweetened non-dairy milk

Filling and Toppings

  • 350 g (12 oz) cherry tomatoes
  • 180 g (6 oz) baby spinach
  • 30 g (1 oz) fresh basil
  • 1 teaspoon dried oregano
  • 349 g pack (12 oz) firm silken tofu (e.g., Yutaka brand)
  • 45 g (½ cup) chickpea (gram) flour
  • 25 g (½ cup) nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon wholegrain mustard
  • ½ teaspoon salt
  • 2 Tablespoons olive oil (plus extra for drizzling)
  • 1 Tablespoon white miso paste
  • 1 Tablespoon lemon juice
  • 140 ml (½ cup + 4 teaspoons) unsweetened non-dairy milk (soy recommended)
  • Black pepper to taste

Instructions

  1. Make the pastry: In a large bowl, combine the flour and salt. Add the cold, diced vegan butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs and there are no lumps of butter remaining.
  2. Form the dough: Gradually add cold unsweetened non-dairy milk, stirring carefully until the dough comes together into a ball. Shape into a disc, avoid kneading, then wrap in cling film and refrigerate for about one hour until firm enough to roll out.
  3. Roll out the pastry: On a lightly floured surface, roll the chilled pastry into a circle large enough to line a 23 cm (9-inch) round pie dish. Press the pastry evenly into the dish corners and trim off any excess.
  4. Prepare pastry shell for blind baking: Prick the base all over with a fork and place the pie dish in the freezer for 20 minutes to firm up. Meanwhile, preheat your oven to 180°C (160°C fan/350°F/gas mark 4).
  5. Blind bake the crust: Line the pastry with baking parchment and fill with baking beans or dried rice to weigh it down, ensuring the sides are supported. Bake for 20 minutes, then remove the parchment and beans and bake for an additional 10 minutes until the shell is pale golden. Remove from the oven and set aside.
  6. Roast the tomatoes: Place the cherry tomatoes in a roasting tin, drizzle with olive oil, and roast in the preheated oven for 15 minutes until softened and slightly caramelized.
  7. Prepare the greens: Wilt the baby spinach in a large pan over medium heat until fully collapsed. Let it cool, then squeeze out as much liquid as you can with your hands. Roughly chop the spinach and finely chop the fresh basil. Combine both with the dried oregano in a large mixing bowl.
  8. Make the filling base: In a blender, combine the silken tofu, chickpea flour, nutritional yeast, garlic powder, onion powder, wholegrain mustard, salt, olive oil, white miso paste, lemon juice, unsweetened non-dairy milk, and a generous grind of black pepper. Blend until completely smooth, scraping down the sides as needed.
  9. Combine filling ingredients: Pour the tofu mixture into the bowl with the spinach, basil, and oregano. Stir thoroughly until all ingredients are evenly combined.
  10. Assemble the quiche: Pour the filling into the pre-baked pastry shell and gently press the roasted cherry tomatoes into the top, distributing them evenly.
  11. Bake the quiche: Place the quiche in the oven and bake for 45 minutes until the filling is golden on top and set firm.
  12. Cool and serve: Remove from the oven and allow the quiche to cool for at least 30 minutes before slicing and serving. This helps the filling to fully set for clean slices.

Notes

  • Use firm silken tofu for the best texture in the filling; avoid soft or silken types that are too watery.
  • Chilling the pastry before blind baking helps to maintain a crisp texture and prevents shrinkage.
  • Blind baking the pastry ensures the crust does not get soggy from the filling.
  • Pressing out excess liquid from spinach is important to prevent a watery quiche.
  • This quiche is suitable for freezing—cool completely, wrap tightly, and freeze for up to 2 months.
  • Allow the quiche to cool before slicing to maintain its shape and texture.
  • You can substitute fresh herbs with dried, but fresh basil provides a more vibrant flavor.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-tomato-spinach-quiche-recipe/