This Healthy Vegan Spinach Tomato Quiche needs only 15 minutes of preparation time and is super easy to make. What I love about this recipe is that you can prep it ahead and take it with you on the go for the next days. The texture is super creamy and is super similar to regular quiche.
I personally love Quiche! But since eating mostly plant-based I always thought that this delicious dish is something I could not have – simply because it is too complicated or would not taste as good. Well, I guess I was wrong. I tried recreating this dish and was super amazed how it turned out. I highly recommend you give this Healthy Vegan Spinach Tomato Quiche recipe a try! So let’s get started.
How do you make Quiche vegan?
This is the question I have asked myself for years. But turns out it can be made vegan super easily. All you need is a food processor. The key ingredient here? Silken tofu! It is a perfect substitute for eggs and heavy cream as it has a very similar texture. I added nutritional yeast and Kala Namak to this and the flavors just turned out perfect. Never heard about this two ingredients? Well, let me explain them.
Nutritional Yeast
Nutritional yeast or Nooch is a basic staple in all my cookings. It has a natural nutty and cheesy flavor and multiple nutritional benefits. Yeast is a single-celled fungus which feeds on sugar (carbohydrates). Nutritional yeast refers to varieties specifically grown for human consumption. Regularly, it’s made from a strain of Saccharomyces cerevisiae. Unlike living brewer’s yeast and baker’s yeast nutritional yeast has been deactivated (killed). Nutritional yeast has multiple health benefits like providing a rich amount of B vitamins and minerals as well as being high in complete protein. Mixed with the silken tofu I was able to get a creamy cheesy flavor just like a regular heavy cream would provide.
Kala Namak
Kala Namak is an optional ingredient in this dish as I am aware that it is not easily available to everyone. However, it is highly recommended – especially if you want to enhance that eggy flavor that regularly comes with traditional Quiche. Kala Namak is an Indian black salt that comes from the Himalayan rocks. Due to its high sulfur content, it’s perfect for all dishes that profit from an “eggy” taste and smell.
Add the silken tofu, the nutritional yeast as well as the Kala Namak to a food processor. In addition, I also added some garlic gloves, olive oil and corn starch to the mixture in order to enhance the flavor and texture. Blend until smooth and you’re ready to go.
What about the dough?
I have to be honest – as much as I love cooking, sometimes I want to simplify some cooking steps. I personally got a store-bought dough. However, if you want to make your dough at home it is actually not hard at all. All you need is some vegan butter, flour and oil. Then, push the dough onto a tray and pour the previous made mixture onto it. Top with your desired toppings and bake in the oven for approximately 45 minutes.
If you recreate this Healthy Vegan Spinach Tomato Quiche make sure to tag me on instagram @aboutannella or follow me on Pinterest for more inspiration. If you have any questions, feel free to contact me or leave a comment down below. I love hearing from you.
Healthy Vegan Spinach Tomato Quiche
Equipment
- Food Processor
Ingredients
For the Pastry
- 1 Store-Bought Pastry
For the Cream Filling
- 400 g Silken Tofu
- 2 Garlic Cloves
- 1 handful Spinach
- 4 tbsp Nutritional Yeast
- 2 tbsp Olive Oil
- 2 tbsp Corn Starch
- 1 tsp Kala Namak
- 1/2 tsp Pepper
For the Toppings
- 250 g of Cherry Tomatoes
- Fresh Basil (Optional)
Instructions
Pastry
- Preheat the oven to 180C degrees.
- Press the Store-Bought Pastry into your quiche baking tray evenly and brush off the edges with a little bit of Olive Oil, if you desire.
Cream Filling
- Dry your Silken Tofu with a paper towel. Then, add it into a Food Processor, followed by all the other instructed ingredients. Blend until creamy and smooth.
- Next, add the Spinach to a big bowl. Then, pour the Cream Filling mixture onto it. Mix well until the Spinach is well incorporated.
- Now you are ready to put the Cream Filling onto your prepared Crust. Make sure to smooth it out evenly.
Toppings
- Cut your Tomatoes in half. Top your Cream Filling with the half-cut Tomatoes.
- Bake for approximately 45 minutes. Make sure to check on it every 15 minutes or so.
- Let it cool slightly before serving it. Then, garnish with fresh basil, slice it up and enjoy!