If you’re on the hunt for a delightful dish that’s both comforting and vibrant, look no further than this absolutely amazing Vegan Tomato Spinach Quiche Recipe. It brings together a crisp, buttery vegan pastry that cradles a luscious filling packed with roasted cherry tomatoes, fresh spinach, and a creamy tofu-based custard that’s perfectly seasoned. This quiche is not only a feast for your eyes with its brilliant colors but also a fantastic way to enjoy a nourishing, plant-based meal that feels indulgent and wholesome all at once.
Ingredients You’ll Need
These ingredients are simple but essential, each playing a crucial role in achieving the perfect balance of taste, texture, and color in your Vegan Tomato Spinach Quiche Recipe. From the flaky vegan pastry to the creamy filling enriched with chickpea flour and nutritional yeast, every component works harmoniously.
- 250 g plain (all-purpose) flour: The foundation for a light and crisp quiche crust.
- ¼ teaspoon salt: Elevates the pastry’s subtle flavor.
- 125 g vegan block butter (cold and diced): Creates that irresistible flakiness in the crust.
- About 4 tablespoons cold unsweetened non-dairy milk: Binds the pastry together without adding sweetness.
- 350 g cherry tomatoes: Roasted to bring out their natural sweetness and juiciness.
- 180 g baby spinach: Adds vibrant color and a mild earthy flavor.
- 30 g fresh basil: Offers a fresh, aromatic kick.
- 1 teaspoon dried oregano: Gives a subtle Mediterranean touch.
- 349 g firm silken tofu: Creates the creamy base for the savory filling.
- 45 g chickpea (gram) flour: Helps thicken and bind the filling beautifully.
- 25 g nutritional yeast: Delivers that cheesy, umami flavor without dairy.
- 1 teaspoon garlic powder: Adds depth and warmth.
- 1 teaspoon onion powder: Balances the garlic with a subtle sweetness.
- 1 teaspoon wholegrain mustard: Injects a gentle tanginess into the filling.
- ½ teaspoon salt: Ensures all flavors shine through.
- 2 tablespoons olive oil plus extra for drizzling: Adds richness and aids roasting.
- 1 tablespoon white miso paste: Boosts umami and subtly complements the tofu.
- 1 tablespoon lemon juice: Brightens the filling with a fresh citrus note.
- 140 ml unsweetened non-dairy milk: Makes the filling luxuriously smooth.
- Black pepper: Freshly ground for a gentle heat.
How to Make Vegan Tomato Spinach Quiche Recipe
Step 1: Prepare the Pastry
Start by mixing the flour and salt in a large bowl. Then add the cold, diced vegan butter, rubbing it in with your fingertips until the mixture resembles fine breadcrumbs. Be careful not to overwork it because a light touch leads to the flaky, tender crust we all love.
Step 2: Form and Chill the Pastry Dough
Slowly add cold unsweetened non-dairy milk, stirring just enough to bring the dough together into a ball. Shape it into a disc, wrap tightly in cling film, and pop it in the fridge for about an hour. This chilling step firms up the fats and makes rolling out much easier.
Step 3: Roll and Blind Bake the Crust
On a lightly floured surface, roll the dough out into a circle large enough for your 23 cm (9-inch) pie dish. Press it into the dish, trimming any extra edges. Prick the base all over with a fork, freeze it for 20 minutes, then line with parchment paper and fill with baking beans or dried rice. Blind bake at 180°C until pale golden and set. This pre-baking keeps the crust wonderfully crisp under the moist filling.
Step 4: Roast the Tomatoes and Prep the Greens
Toss the cherry tomatoes with a little olive oil and roast until juicy and caramelized, about 15 minutes. Meanwhile, wilt the spinach in a pan, squeeze out excess water, chop roughly, and combine with finely chopped fresh basil and dried oregano for a fragrant, fresh filling base.
Step 5: Blend the Tofu Filling
In a blender, combine silken tofu, chickpea flour, nutritional yeast, garlic and onion powders, wholegrain mustard, salt, olive oil, miso paste, lemon juice, non-dairy milk, and black pepper. Blend until smooth and creamy, scraping down the sides if needed.
Step 6: Combine and Bake the Quiche
Mix the tofu filling base with the spinach and herbs, then pour it into your pre-baked crust. Gently nestle in the roasted tomatoes on top for that stunning look and burst of flavor. Bake for 45 minutes at 180°C until golden and set. Let the quiche cool for about half an hour before slicing and serving.
How to Serve Vegan Tomato Spinach Quiche Recipe
Garnishes
Sprinkle some freshly chopped basil or cracked black pepper on top just before serving to add a fresh pop and enhance the dish’s herbal notes. A light drizzle of high-quality olive oil can also add a lovely sheen and subtle richness.
Side Dishes
This quiche pairs brilliantly with a crisp green salad tossed with lemon vinaigrette or a simple tomato and cucumber salad to complement the roasted tomatoes inside. For heartier meals, roasted potatoes or a bowl of warm lentil soup round out the experience perfectly.
Creative Ways to Present
Serve slices on colorful plates with microgreens or edible flowers for a café-style vibe. For brunch or gatherings, consider mini tartlets using this recipe’s filling draped over mini pastry shells, offering a fun bite-sized treat that looks as beautiful as it tastes.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover slices in an airtight container in the fridge for up to three days. The flavors tend to deepen overnight, making the quiche even more satisfying the next day.
Freezing
This Vegan Tomato Spinach Quiche Recipe freezes exceptionally well. Wrap fully cooled quiche tightly in plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to two months for quick, delicious meals on the go.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm slices in a preheated oven at 175°C (350°F) for about 15 minutes until hot and just crisp on the edges. Avoid microwaving if you want to maintain that lovely flaky crust.
FAQs
Can I use other greens besides spinach in this Vegan Tomato Spinach Quiche Recipe?
Absolutely! Kale, Swiss chard, or even arugula can be substituted. Just be sure to cook and squeeze out excess moisture like with spinach to keep the quiche from becoming soggy.
Is silken tofu necessary for the filling?
Silken tofu is key to achieving that creamy, smooth texture in the filling without dairy. Regular tofu won’t blend as well, and alternatives may change the set and mouthfeel.
Can I make the pastry gluten-free?
You can try substituting the plain flour with a gluten-free baking mix, but results can vary. Using a mix specifically designed for pastry will yield the best flaky crust.
How spicy is this quiche?
It’s mild and comforting, with gentle herbal and savory flavors. The black pepper and mustard add just a subtle kick but nothing overwhelming, making it approachable for all palates.
Can I prepare the quiche entirely in advance?
Yes, you can prepare the pastry and filling up to a day ahead, assemble, and keep it refrigerated before baking. This makes it perfect for entertaining or busy weeknights.
Final Thoughts
This Vegan Tomato Spinach Quiche Recipe is truly one of those dishes that feels like a hug on a plate. It’s rich in flavor, bursting with fresh ingredients, and versatile enough to enjoy for breakfast, lunch, or dinner. Dive into making this quiche for your next meal and enjoy a hearty, plant-powered delight that will quickly become a favorite in your recipe rotation.
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Vegan Tomato Spinach Quiche Recipe
- Total Time: 2 hours 10 minutes
- Yield: 1 quiche (serves 6-8 slices)
- Diet: Vegan
Description
This Vegan Tomato Spinach Quiche is a delightful plant-based twist on the classic savory tart. Featuring a flaky vegan pastry crust filled with a creamy silken tofu and chickpea flour mixture, roasted cherry tomatoes, fresh spinach, and aromatic herbs, this quiche is golden, flavorful, and perfect for brunch, lunch, or a light dinner. It’s dairy-free, egg-free, and packed with wholesome ingredients that come together to make a satisfying and nutritious meal.
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 (e.g. Yutaka brand)
- 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 (soy milk recommended)
- Black pepper, to taste
Instructions
- Make the pastry: In a large bowl, mix the flour and salt thoroughly. Add the cold, cubed vegan butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs with no large lumps of butter.
- Form the dough: Gradually add cold non-dairy milk, stirring until the dough just comes together into a ball. Shape this into a disc without kneading excessively. Wrap it in cling film and refrigerate for about one hour until firm enough to roll out.
- Roll and prepare pastry shell: Lightly flour a surface and roll out the chilled pastry into a circle large enough to line a 23 cm (9 in) round pie dish. Press the pastry evenly into the corners and sides, trimming any excess dough.
- Blind bake the crust: Prick the base all over with a fork to prevent puffing, then freeze the pastry shell 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, fill with baking beans or dried rice, and bake for 20 minutes. Remove parchment and beans, then bake for a further 10 minutes until the crust is pale golden. Set aside.
- Roast the tomatoes: Place cherry tomatoes in a roasting tin, drizzle with olive oil, and roast in the oven for 15 minutes until softened.
- Prepare the greens: Wilt the spinach in a large pan over medium heat, then drain and allow to cool. Squeeze out as much liquid as possible by hand, then roughly chop the spinach. Finely chop the basil and combine both with dried oregano in a large mixing bowl.
- Make the filling: In a blender, combine the silken tofu, chickpea flour, nutritional yeast, garlic powder, onion powder, wholegrain mustard, salt, olive oil, white miso paste, lemon juice, unsweetened non-dairy milk, and a good grind of black pepper. Blend until completely smooth, scraping down the sides as needed.
- Combine filling and herbs: Pour the tofu mixture into the bowl with the spinach, basil, and oregano. Stir well until evenly combined.
- Assemble the quiche: Pour the filling into the pre-baked pastry shell, then gently press the roasted cherry tomatoes into the top.
- Bake the quiche: Bake in the preheated oven at 180°C (160°C fan/350°F) for 45 minutes, or until the filling is golden and set. Allow to cool for about 30 minutes before serving to help it firm up and develop flavor.
Notes
- For most accurate and consistent results, use metric measurements with a digital scale rather than relying on cup conversions, which can be imprecise.
- Blind baking the pastry shell ensures a crisp, non-soggy crust that holds the filling well.
- Make sure to squeeze out excess liquid from the spinach to avoid a watery quiche filling.
- This recipe uses firm silken tofu for a smooth, creamy texture; avoid regular silken tofu as it is usually softer and may alter the consistency.
- Feel free to substitute the basil and oregano with other fresh herbs like thyme or parsley for variation.
- The quiche can be enjoyed warm or at room temperature and makes great leftovers stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes (plus 1 hour chilling time for pastry and 20 minutes freezing after shaping)
- Cook Time: 1 hour 20 minutes (including blind baking 30 minutes, roasting tomatoes 15 minutes, and final bake 45 minutes)
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan, Modern European
