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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
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
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.
★★★★