Imagine a creamy, golden quiche that's not only completely plant-based and gluten-free but also packed with vibrant flavors and nutrition that will make your taste buds dance! This Vegan Spinach Quiche is the ultimate game-changer for anyone seeking a delicious, health-conscious meal that doesn't compromise on taste or texture. Whether you're a dedicated vegan, exploring plant-based options, or simply looking for a show-stopping brunch dish, this recipe will transform your culinary expectations and leave you craving more.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- 1 cup spinach, chopped
- 1/2 cup silken tofu
- 1 tablespoon lemon juice
- 1/4 teaspoon turmeric
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 9-inch pie dish by lightly greasing it with coconut oil.
- In a mixing bowl, combine almond flour, melted coconut oil, nutritional yeast, and salt. Mix thoroughly until the ingredients form a cohesive crust mixture.
- Press the crust mixture evenly into the bottom and sides of the prepared pie dish, ensuring an even thickness. Use your fingers or the back of a spoon to create a smooth surface.
- Place the crust in the preheated oven and blind bake for 10-12 minutes until it turns light golden brown. Remove and let cool slightly.
- In a food processor, blend silken tofu, lemon juice, turmeric, and black pepper until smooth and creamy.
- Chop the spinach finely and fold it into the tofu mixture, ensuring even distribution.
- Pour the spinach-tofu mixture into the pre-baked crust, spreading it evenly with a spatula.
- Return the quiche to the oven and bake for an additional 30-35 minutes, or until the top is set and slightly golden.
- Remove from the oven and let cool for 10-15 minutes before slicing. This allows the quiche to set properly.
- Slice into 6 equal portions and serve warm or at room temperature. Can be garnished with fresh herbs if desired.
Tips
- Ensure your coconut oil is fully melted for a smooth, even crust that binds perfectly.
- When blind baking the crust, watch carefully to prevent over-browning - light golden is your target.
- Use fresh, high-quality nutritional yeast for the best cheesy flavor profile.
- Let the quiche rest after baking to help it set properly and make slicing easier.
- For extra flavor, consider adding roasted garlic or herbs like dill to the tofu mixture.
- If silken tofu is unavailable, soft tofu can be a suitable substitute.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For a crispy top, you can briefly broil the quiche for 2-3 minutes at the end of baking.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 6g
Protein: 7g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 0mg
