Imagine sinking your fork into a creamy, golden-brown quiche that's not only completely plant-based but bursting with autumn flavors and nutritional goodness. This Vegan Quiche with Pumpkin Crust is about to become your new obsession - a mouthwatering masterpiece that proves vegan cuisine can be just as indulgent and satisfying as traditional recipes. Whether you're a committed vegan, a curious foodie, or someone looking to add more plant-based meals to your repertoire, this recipe will transform your culinary expectations and delight your taste buds.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 6 servings
Ingredients
- 1 1/2 cups pumpkin puree
- 1 cup almond milk
- 1/2 cup nutritional yeast
- 1 cup spinach, chopped
- 1/2 onion, diced
- 1 pre-made pie crust
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the quiche cooks evenly and the crust becomes golden brown.
- In a large mixing bowl, combine the pumpkin puree, almond milk, and nutritional yeast. Whisk together until the mixture is smooth and well combined. This will serve as the base for your quiche filling.
- In a skillet over medium heat, add a splash of water or vegetable broth to sauté the diced onion. Cook for about 5 minutes or until the onions are translucent and fragrant. This step enhances the flavor of the onions.
- Add the chopped spinach to the skillet with the onions and cook for an additional 2-3 minutes, or until the spinach is wilted. Stir occasionally to ensure even cooking.
- Once the spinach is cooked, remove the skillet from heat and allow it to cool for a minute. Then, fold the spinach and onion mixture into the pumpkin mixture, stirring until everything is evenly distributed.
- Season the filling with salt and pepper to taste. Remember to taste the mixture as you season to achieve your desired flavor profile.
- Take the pre-made pie crust and carefully place it into a 9-inch pie dish. Ensure that the crust is evenly pressed against the bottom and sides of the dish.
- Pour the pumpkin filling into the prepared pie crust, spreading it out evenly with a spatula. This will help the quiche cook uniformly.
- Bake the quiche in the preheated oven for about 40 minutes, or until the filling is set and the top is slightly golden. You can check for doneness by inserting a knife into the center; it should come out clean.
- Once cooked, remove the quiche from the oven and allow it to cool for about 10 minutes before slicing. This resting time helps the filling firm up a bit more.
- Serve warm or at room temperature. This vegan quiche pairs well with a fresh salad or can be enjoyed on its own as a delicious and nutritious meal.
Tips
- For the smoothest filling, use a high-powered blender to mix your pumpkin base, ensuring no lumps remain.
- If you don't have nutritional yeast, you can substitute with cashew nutritional sauce for similar cheesy notes.
- To prevent a soggy bottom, pre-bake your pie crust for 10 minutes before adding the filling.
- For extra flavor, consider adding herbs like thyme or rosemary to your pumpkin mixture.
- Allow the quiche to cool completely before refrigerating to maintain its structural integrity.
- This quiche can be made ahead and reheated, making it perfect for meal prep and busy mornings.
- Experiment with different vegetables like kale or bell peppers to customize your quiche.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 8g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 0mg
