Vegan Spinach Tofu Quiche

Vegan Spinach Tofu Quiche

This is an extraordinary recipe, absolutely delicious, whole and with lots of healthy ingredients! Be sure to bookmark it. Try something new and see that vegan and maximum tastiness are also possible.


Flax seeds
1 tbsp
already ground or grind at home with a coffee grinder
Almond flour
90 g
or other nuts / seeds flour
Oat flour
120 g
you can combine with buckwheat flour, for extra flavor and nutrients
Dry parsley
1 tsp
1 tsp
1 tsp
Olive oil
100 ml
Natural tofu
200 g
Vegan milk
150 ml
you can replace with water
1 piece
Garlic cloves
3 pieces
50 g
about 2 handfuls of washed and dried leaves
Mushrooms canned
170 g
net weight, drained; or use fresh mushrooms
Sun-dried tomatoes in oil
6 pieces
Nutritional yeast flakes
2 tbsp
Ground black pepper
0.25 tsp
1/4 teaspoon

Step by step


In a small bowl, mix 1 tablespoon of ground flaxseed and 4 tablespoons of water, let soak for 10 minutes.

This mixture will be the vegan egg substitute in the crust.


In a larger bowl, put 90g of almond flour and 120g of oatmeal (I ground 70g of oatmeal and combined with 50g of buckwheat flour).


Also here add 1 teaspoon of dried parsley, 1 teaspoon of dried oregano and 0.5 teaspoon of salt, mix.


Add in the flaxseed mixture, pour another 6 tablespoons of water (or a little more) and 3 tablespoons of olive oil.


Stir well. If necessary, add a little more water, just enough to get a sticky and not crumbly crust.


Grease an oven dish with olive oil (here 28cm in diameter). It can be a quiche pan or any other dish with sides.


Move the crust into the pan, distribute carefully and press with your fingers on the base and sides.


Prick the crust from place to place and bake in the preheated oven at 200 degrees C for 15 minutes.

After baking, leave the tray on the table until the filling is ready.


Finely chop the onion and fry in a little olive oil. When it starts to brown slightly, add 3 cloves of garlic (finely chopped). Stir and cook together for another 1-2 minutes.


Add the drained mushrooms, stir and cook for another 2-3 minutes.


Put the spinach, mix and cook until it shrinks, about 3-4 minutes.


Then add the finely chopped dried tomatoes, stir.


Sprinkle over with 2 tablespoons of nutritional yeast flakes, this will bring extra (cheese-like) flavor.


At the end, add salt (to taste!) And a little ground black pepper.

Remove the pan from the heat.


Instead of the classic quiche egg mix, we'll make something similar, but vegan.

In a deep bowl, break 200g of plain tofu into pieces. Pour over 150ml of unsweetened vegan milk or water.


Use the hand blender to mix into a creamy and smooth emulsion.

If necessary, add a little more vegetable milk or water.


Pour the tofu sauce over the vegetables in the pan, stir well.


Spread all the filling over the crust, even out with a spoon.


Bake the vegan quiche in the preheated oven at 200 degrees C for 25 minutes. After that, let cool completely for 2-3 hours on the table.

Slice it carefully and savour. It's delicious, satisfying and healthy!


Quantity: 8 servings
Prep time: 120 min
Difficulty: intermediate
Ready in: 60 min
Publish date:

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