Whenever I make this vegan spinach quiche, people are baffled that there's no eggs in it. Quiches tend to have that signature eggy filling and it seems hard to replicate. Yet there's multiple ways to achieve that texture with vegan ingredients. For this recipe, I opted for chickpea flour mixed with water. When baked, it has that perfect soft, melt in your mouth texture, as you would expect form a quiche.
Apart from the spinach, I also added some cubed firm tofu to up the protein content and give it some added texture. The filling is paired with an easy to make flaky spelt pie crust that you can easily press onto the pan (no need for kneading). Feel free to use all purpose flour instead of spelt if you prefer, the recipe will work exactly the same.
Not that they would last that long (for me anyway) BUT these also taste amazing the next day after they've been in the fridge for a while. The filling sets even more and the flavours kind of mingle together.
If you decide to make this recipe, please tag #revelinplants on Instagram cause I'd love to see the results! 🙂
Preheat oven to 180C (350F). Line a pie pan or springform pan with baking paper and grease the sides.
Whisk flour and salt together. Add in the butter and cut it into the flour with a fork. You can also use two knives. You know it's done when the mixture starts looking like coarse sand - this is what makes the crust flakey.
Press the dough onto the pan, lifting the sides up to make room for the filling. Prick the dough with a fork to prevent it from puffing up in the oven.
Bake for about 15 minutes, until it's firmed up and lightly browned.
In a medium bowl, whisk chickpea flour, water, 1/2 tbsp of oil and salt together and set aside to let it thicken.
In a medium-sized pan, heat up the remaining 1/2 tbsp of oil and sauté the chopped onions until they're translucent.
Add in the spinach and tofu and cook until all of the water has been absorbed. Let the mixture cool for a few minutes.
Place the spinach mixture onto the crust. Then, pour the chickpea/water mixture, enough to cover all the filling but making sure it doesn't overflow.
Bake in the oven for another 10-15 minutes. The quiche is done when the filling has set and springs back when you touch it.
Let cool before slicing and serving. I like it even better after it's cooled down in the fridge for an hour. Enjoy!
Ingredients
Directions
Preheat oven to 180C (350F). Line a pie pan or springform pan with baking paper and grease the sides.
Whisk flour and salt together. Add in the butter and cut it into the flour with a fork. You can also use two knives. You know it's done when the mixture starts looking like coarse sand - this is what makes the crust flakey.
Press the dough onto the pan, lifting the sides up to make room for the filling. Prick the dough with a fork to prevent it from puffing up in the oven.
Bake for about 15 minutes, until it's firmed up and lightly browned.
In a medium bowl, whisk chickpea flour, water, 1/2 tbsp of oil and salt together and set aside to let it thicken.
In a medium-sized pan, heat up the remaining 1/2 tbsp of oil and sauté the chopped onions until they're translucent.
Add in the spinach and tofu and cook until all of the water has been absorbed. Let the mixture cool for a few minutes.
Place the spinach mixture onto the crust. Then, pour the chickpea/water mixture, enough to cover all the filling but making sure it doesn't overflow.
Bake in the oven for another 10-15 minutes. The quiche is done when the filling has set and springs back when you touch it.
Let cool before slicing and serving. I like it even better after it's cooled down in the fridge for an hour. Enjoy!
