Vegan Spinach Artichoke Quiche
Hello & Happy Thursday!!
If there is one area of concepts I love but don’t do enough of, it’s breakfast concepts! Typically we all gravitate towards the traditional breakfast go to’s such as oatmeal, smoothies, avocado toast, and if it’s a weekend some fab pancakes! However, I love to create fun savory dishes like a good quiche!
Quiche is one of those things that sounds much fancier than it is. It’s typically comprised of eggs and milk and packed with veggies, but it’s actually easy to make a vegan version by simply substituting with tofu! I don’t do a ton of tofu today, but it can make a good cheesecake and of course a good quiche!
What’s great about a quiche is that its a wonderful medium to pack on the veggies and make them as nutrient dense as possible.
What I love about this particular quiche, is everything! It’s quick, easy, packed with my favorite combo of spinach and artichoke, takes on the color of real eggs, has the perf effortless homemade crust, perf for any season, fab for entertaining for brunch, and is just a game changer!
If you’re searching for modern vegan concepts to add to your brunch routine, you have to try my vegan Spinach Artichoke Quiche!
Why this recipe rocks:
Quick
Easy
Perf for any season!
Packed with veggies
Fab for entertaining
Minimal ingredients
Homemade crust
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Vegan Spinach Artichoke Quiche
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Total Time: 45 minutes
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Yield: 6-8 slices 1x
Ingredients
Scale
Crust:
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 cup 2 tablespoons vegan butter or coconut oil
- 3 tablespoons water (cold)
Spinach Artichoke Mix:
- 1 can artichokes, chopped
- 4 cups fresh spinach, chopped
- 2 shallots, chopped
- 2 clove garlic
Filling:
- 1 package of tofu – firm
- 3 tbsp dijon mustard
- 2 tbsp nutritional yeast
- 1 tsp turmeric
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup vegan Follow Your Heart shredded Parm (you can always use more)
Instructions
- Combine the flour and salt in a large bowl.
- Cut in the vegan butter, mixing until crumbly.
- Gradually add in the cold water 1tbs at a time and combine until the dough starts to come together. If too wet add a sprinkle of flour. water.
- Once the dough pulls together and there’s no extra flour, cover the dough with plastic wrap, then chill in the refrigerator for at least 30 minutes.
- After 30 minutes, remove the dough from the refrigerator and roll out onto a lightly floured surface to about 1/4-inch thickness. I recommend rolling out out between two pieces of wax paper to prevent it from breaking. Once your dough is rolled out, gently press it into a pie tin, trimming any extra bits along the edges. Prick with a fork all over. Place in freezer until ready to fill. You can flash bake the crust for 10 minutes on 400, but you don’t have to.
- In a pan over medium heat add the olive oil and shallots, saute until translucent, add the chopped artichokes and garlic, cook for 3-4 minutes. Remove from heat, toss in the spinach and season with salt and pepper.
- Preheat the oven to 350 degrees. In a blender combine the filling ingredients. Add a lil almond milk if needed to get it to blend smoothly. Combine with the cooked spinach and artichokes and fill the pie crust. Bake for 20 minutes until golden brown and firm.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
Vegan Spinach Artichoke Quiche
- Total Time: 45 minutes
- Yield: 6-8 slices 1x
Ingredients
Crust:
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 cup 2 tablespoons vegan butter or coconut oil
- 3 tablespoons water (cold)
Spinach Artichoke Mix:
- 1 can artichokes, chopped
- 4 cups fresh spinach, chopped
- 2 shallots, chopped
- 2 clove garlic
Filling:
- 1 package of tofu – firm
- 3 tbsp dijon mustard
- 2 tbsp nutritional yeast
- 1 tsp turmeric
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup vegan Follow Your Heart shredded Parm (you can always use more)
Instructions
- Combine the flour and salt in a large bowl.
- Cut in the vegan butter, mixing until crumbly.
- Gradually add in the cold water 1tbs at a time and combine until the dough starts to come together. If too wet add a sprinkle of flour. water.
- Once the dough pulls together and there’s no extra flour, cover the dough with plastic wrap, then chill in the refrigerator for at least 30 minutes.
- After 30 minutes, remove the dough from the refrigerator and roll out onto a lightly floured surface to about 1/4-inch thickness. I recommend rolling out out between two pieces of wax paper to prevent it from breaking. Once your dough is rolled out, gently press it into a pie tin, trimming any extra bits along the edges. Prick with a fork all over. Place in freezer until ready to fill. You can flash bake the crust for 10 minutes on 400, but you don’t have to.
- In a pan over medium heat add the olive oil and shallots, saute until translucent, add the chopped artichokes and garlic, cook for 3-4 minutes. Remove from heat, toss in the spinach and season with salt and pepper.
- Preheat the oven to 350 degrees. In a blender combine the filling ingredients. Add a lil almond milk if needed to get it to blend smoothly. Combine with the cooked spinach and artichokes and fill the pie crust. Bake for 20 minutes until golden brown and firm.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
non-vegan uber-picky family approved!!! Love love looved this recipe, so flavorful and easy!!
Subbed some of the salt for Kala Namak (black salt) to give it an extra eggy flavour and kinda eyeballed the amount of tofu and artichoke ’cause we don’t really have that stuff in standard packaging in Chile 😛
Soo good ??
This was delicious I made it crustless and just put coconut oil before I put it in The Glass pie plate.
Next time I will use salt, otherwise it was fabulous.
I’ve made this recipe like 3 times now and I can’t get enough of it! I add sundried tomatoes and it really adds a nice twist to it. Thank you!