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
[tasty-recipe id=”57380″]
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!