You'll be surprised this quiche recipe is vegan. With an authentic filling and a flaky crust, you'll find it difficult to stop yourself from eating another slice and then another. And why would you want to?
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!
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.