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The sliced vegan tomato spinach quiche on a sheet of baking parchment surrounded by fresh basil, spinach and tomatoes.
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Vegan Tomato Spinach Quiche

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.
Course Main Course, Side Dish
Cuisine British
Keyword quiche
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

Pastry:

  • 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

Filling:

  • 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

Instructions

  • 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.

Notes

  • 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.