Ingredients:
For the Crust:
1 ½ cups all-purpose flour (or whole wheat flour)
½ tsp salt
½ cup vegan butter (cold)
3-5 tbsp cold water
For the Filling:
1 block (14 oz) firm tofu, drained and pressed
2 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
5 cups fresh spinach, chopped
½ cup unsweetened non-dairy milk (e.g., almond or soy milk)
2 tbsp nutritional yeast
1 tbsp cornstarch (or arrowroot powder)
1 tsp turmeric powder (for color)
1 tsp smoked paprika
1 tsp dried thyme
½ tsp salt (adjust to taste)
½ tsp black pepper
¼ cup chopped sun-dried tomatoes (optional, for added flavor)
Instructions:
- Prepare the Crust:
In a large bowl, whisk together the flour and salt.
Cut in the vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add cold water, one tablespoon at a time, mixing until the dough just comes together.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven:
Preheat your oven to 375°F (190°C).
- Roll Out the Dough:
On a lightly floured surface, roll out the dough to fit a 9-inch pie dish.
Gently press the dough into the dish and trim any excess. Prick the bottom with a fork and prebake the crust for 10 minutes. Set aside.
- Prepare the Filling:
Heat olive oil in a skillet over medium heat. Sauté the onions for 3-4 minutes until translucent. Add garlic and cook for another minute.
Stir in the chopped spinach and cook until wilted. Remove from heat.
In a blender or food processor, combine the tofu, non-dairy milk, nutritional yeast, cornstarch, turmeric, smoked paprika, thyme, salt, and pepper. Blend until smooth and creamy.
Transfer the tofu mixture to a bowl and fold in the cooked spinach mixture and sun-dried tomatoes (if using).
- Assemble and Bake:
Pour the filling into the prebaked crust, spreading it evenly.
Bake for 35-40 minutes, or until the filling is firm and slightly golden on top.
Let the quiche cool for 10-15 minutes before slicing and serving.
