Vegan tomato spinach quiche - ditch the eggs and dairy with this delicious vegan quiche recipe!
Made with tofu and chickpea flour it is soft, creamy, easy to make and very, very moreish.
I have tried a few different vegan quiche recipes before, but none of them quite got the texture right for me. That is until I tried using a combination of silken tofu and chickpea flour.
That pairing perfectly replaces the usual eggs and cream, creating a smooth, soft, creamy, delicate texture. Plenty of seasonings give it a delicious cheesy, savoury flavour, and spinach, tomatoes and herbs add freshness.
Paired with a crisp pastry shell this vegan quiche is extremely satisfying and a great replacement for the traditional egg and dairy laden variety.
It is a lovely spring-time or summer recipe which would be great as part of a buffet. Alternatively, serve it alongside a green salad for a delicious light lunch or brunch.
What Do I Need To Make Vegan Quiche?:
Silken Tofu: This forms the basis of the quiche filling, helping to give it a creamy, custardy texture. Make sure that you use silken tofu, not firm tofu. There is no substitute for this ingredient.
Chickpea flour: This is what sets the filling and contributes to the eggy texture. It is also known as gram flour or besan. There is no substitute for this ingredient.
Milk: Any kind of unsweetened non-dairy milk will work but a creamier one such as soy, oat or cashew is best. I use soy.
Seasonings: Nutritional yeast, lemon juice, garlic and onion powders, white miso paste and wholegrain mustard give the quiche a cheesy, savoury flavour. I don't recommend omitting any of these ingredients.
Herbs: I use fresh basil and dried oregano but feel free to vary these to suit you. A bit of tarragon works well.
Olive oil: Adding a bit of olive oil to the filling makes it a bit richer and more flavourful. You can swap it for another neutral oil if you prefer (but not coconut oil, you want to use one that is liquid at room temperature).
Spinach and tomatoes: I use baby spinach and cherry tomatoes. It is important to cook the spinach and squeeze out the excess liquid otherwise it will make the filling too wet.
I like to roast the tomatoes first for extra flavour but this is optional. You could also use slices of beef or vine tomato or plum tomatoes instead of cherry ones.
Vegan butter: You must use a block vegan butter/margarine to make the pastry, not the spreadable kind in a tub which has too high a water content and may make the pastry tough. I recommend Naturli vegan block or Flora plant butter.
Plain flour: Just regular plain (all-purpose) flour is best. If you wanted to make this gluten-free then you would need to find your own GF pastry recipe but the filling is naturally gluten-free.
How To Make Vegan Tomato Spinach Quiche:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Start by making the pastry. Rub the butter into the flour in using your fingertips until the mixture resembles fine breadcrumbs.
Add enough cold milk to bring the pastry together into a ball. Wrap and refrigerate for about an hour.
Roll the pastry out on a lightly floured surface into a circle big enough to line a 23cm pie dish. Press the pastry right into the corners then trim off the excess. Chill in the freezer for 20 minutes.
Line the pastry case with baking parchment, then fill with baking beans.
Bake for 20 minutes then remove the tin foil and baking beans and return the tart shell to the oven for a further 10 minutes.
Roast the tomatoes for about 15 minutes.
Cook the spinach in a pan until wilted.
Squeeze as much liquid as possible out of the spinach and roughly chop it. Finely chop the basil.
Place the rest of the filling ingredients in a blender and blitz until smooth.
Pour into a bowl and mix in the spinach and herbs.
Pour the filling into the baked pastry case and press the tomatoes gently into the top.
Bake for 45 minutes.
All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
It is important to chill the pastry before rolling it out, otherwise it will be too soft and you will struggle to roll it.
For the best, crispy pastry, make sure that you don’t overwork it or let it get too warm. Freezing the tart shell prior to blind baking it helps to make the pastry crisp and stops it from shrinking too much.
The pastry can be made in advance and stored (well wrapped) in the fridge for up to 2 days. If it becomes too firm to roll out let it sit out at room temperature for ½ an hour before rolling.
If you want to save time you can use shop bought shortcrust pastry instead. Many are vegan friendly - Jus Roll pastry is vegan (apart from the 'all-butter' one).
I'm not really a fan of kala namak (black salt), but if that's your jam feel free to add a pinch to the filling for a more 'eggy' flavour.
Ideally you should let the quiche cool for at least half an hour after baking before you serve it. It will be easier to get clean slices and it is better served warm than hot.
How To Store This Quiche:
This vegan tomato spinach quiche is best eaten freshly baked, but any leftovers will keep in the fridge for 2-3 days. It can be eaten cold or heated through to serve.
I do not recommend freezing it.
More Vegan Lunch Recipes:
- Vegan Tomato Ricotta Galette
- Smoky tomato beans
- Savoury vegan scones
- Vegan Thai red curry 'fish' cakes
- Creamy white bean soup
- Vegan butternut squash and feta filo pie
- Mexican style tofu scramble
- Vegan spanakopita
- Vegan corn fritters
- Vegan spinach and mushroom crepes with almond cheese
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Vegan Tomato Spinach Quiche
- 250 g (2 cups) plain (all-purpose) flour
- ¼ teaspoon salt
- 125 g (½ cup) vegan block butter cold and diced
- about 4 Tablespoons cold unsweetened non-dairy milk
- 350 g (12 oz) cherry tomatoes
- 180 g (6 oz) baby spinach
- 30 g (1 oz) fresh basil
- 1 teaspoon dried oregano
- 349 g pack (12 oz) firm silken tofu (I use Yutaka)
- 45 g (½ cup) chickpea (gram) flour
- 25 g (½ cup) nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon wholegrain mustard
- ½ teaspoon salt
- 2 Tablespoons olive oil plus extra for drizzling
- 1 Tablespoon white miso paste
- 1 Tablespoon lemon juice
- 140 ml (½ cup + 4 teaspoons) unsweetened non-dairy milk (I use soy)
- black pepper
- Start by making the pastry. Place the flour and salt in a large bowl and mix well. Add the cold, cubed butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.
- Gradually stir in enough cold milk to bring the pastry together into a ball. Shape the pastry into a disc (don't knead it), wrap and refrigerate for about an hour until firm enough to roll out.
- Roll the pastry out on a lightly floured surface into a circle big enough to line a 23 cm/9 in round pie dish. Press the pastry right into the corners then trim off the excess.
- Prick the base of the pastry shell all over with a fork then place it in the freezer for 20 minutes until solid. Meanwhile preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
- Line the pastry case with baking parchment, pressing it right into the corners, then fill with baking beans or dried rice, making sure that the sides are propped up.
- Bake for 20 minutes then remove the parchment and baking beans and return the tart shell to the oven for a further 10 minutes until very pale golden. Remove from the oven and set aside.
- Place the cherry tomatoes in a roasting tin and drizzle with a little olive oil. Roast for 15 minutes.
- Cook the spinach in a large pan until wilted. Allow to cool then use your hands to squeeze as much liquid as possible out of it. Roughly chop the spinach and finely chop the basil. Place in a large bowl along with the dried oregano.
- Place the silken tofu, chickpea flour, nutritional yeast, garlic and onion powders, mustard, salt, olive oil, miso paste, lemon juice, milk and a good grinding of black pepper into a blender.
- Blend until smooth, scraping down the sides as necessary. Pour into the bowl with the spinach and stir until well combined.
- Pour the filling into the baked pastry case and press the tomatoes gently into the top.
- Bake for 45 minutes until golden and set. Allow to cool for half an hour before serving.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- See post above for tips, details and step-by-step photos.