Until now, I always struggled to make a good vegan spinach quiche. A vegetarian quiche is simple, eggs in and hup, done. How could I replace those eggs while ensuring that the filling remains fluffy?
Secret vegan quiche
Finally, I found the secret: tofu. Of course, I immediately tried that out in this spinach quiche. You then puree the tofu into a smooth paste. This is the perfect replacement for eggs in your spinach quiche. That’s also how you get that lightness. Really works perfectly!
Quiche recipe with your favo vegetables
Add as many greens as you like. Or vary with a variety of vegetables. I chose to make it with spinach, bell bell pepper and mushrooms. Also delicious is to add vegan feta, broccoli or tomato, for example, or how about sun-dried tomatoes! Choose no more than three to four vegetables in addition to the onion, or it will be a bit full of savory pie.
The nice thing about a quiche for me is that you can easily prepare it ahead of time. When I have a period when my schedule is crowded and I don’t have much time to cook, this spinach pie is real and godsend. You can keep it in the refrigerator for a day just fine. Ideal for lunch and for dinner.
Ideal savory pie during party
During a birthday or a party, you know it: people say they will come at a certain time and then they come half an hour or hour later. Sitting there with your good behavior with hot cup of soup and all the hot snacks. When you use this recipe, you don’t have to worry about whether your dish is still warm when guests arrive. In fact, the cake is also great to eat cold! So no stress.
Want other things during a party? How about the following dips and dishes:
Homemade tomato soup
Baba ganoush dip
Beet hummus
Wraps with beans
Indian patties
Vegetarian spring rolls (vegan of course)
Spanish vegan tortilla
Indian naan bread (great for dipping!)
Italian bread (for with the tomato soup)
Preparing vegan spinach quiche
Spinach quiche with peppers without eggs
Ingredients
- 5 paste savory pie dough
- 1 pack tofu = about 375 g
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- hand fresh basil
- 1 tsp dried thyme
- 1 tsp salt or kala namak black salt
- freshly milled pepper
- 1 onion
- 3 cloves garlic
- 250 g mushrooms
- 1 red bell pepper
- 2 tbsp oil
- 200 g fresh spinach
- paprika
Preparation
- Preheat the oven to 180 degrees. It is helpful to take the dough slices out of the freezer in advance to let them thaw. You need to squeeze the tofu very well (take it out of the package first, of course). Do this in a sieve or colander. Put the squeezed tofu in a large bowl.
- Add the lemon juice, vinegar, thyme and basil and salt/pepper. You can also do it with a food processor, only I don’t have one. So just using a hand blender goes fine, too. Puree all ingredients into a smooth paste.
- Now chop the onion and garlic. You can dice the bell bell pepper and slice the mushrooms. Next, briefly fry the vegetables over medium-high heat. Remove the largest stalks from the spinach. And add the spinach. Wait until the spinach has shrunk.
- Grab a strainer (clean for a moment if you have already squeezed tofu in this). Put the mixture in there and squeeze out the moisture completely. This is important, otherwise your quiche will remain moist. Then mix it into the tofu mixture.
- Grease your quiche or pie pan (Ø 26 cm) with some oil. Then cover the bottom and edges with slices of dough. Spoon the vegetable tofu mixture into the mold. Smooth the top of the mixture and for the finishing touch, some paprika on the top.
- Leave the cake in the oven for 40 to 45 minutes. Delicious with a salad.
- Take out your spinach quiche. Let cool for a moment and enjoy!
