Vegan Spinach and Ricotta Quiche

Vegan Spinach & Ricotta Quiche is a vegetarian’s favorite savoury plant-based meal. This dish is thick, dense, and full of nutrition. In its turn, this quiche will suit both breakfast and dinner, plus brunch. It is a mix between tofu-cottage ricotta and sautéed spinach and seasonings in a thin crust. The recipe is free of eggs, it is free of dairy, and it is nutritious. A wonderful alternative to the usual quiche, it is ideal in the hands of vegans and vegetarians and for anyone in need of a healthy alternative. This Vegan Spinach & Ricotta Quiche comes as something that is comfort food on the healthy, simple side.

STATS:

• Diet: Vegan
• Course: Breakfast, Brunch, Main
• Cuisine: American, French-Inspired
• Time for prep: 20 minutes
• Cooking time: 40 minutes
• Working time (total): 1 hour
• Size/serving: 1 slice
• Total yield: 8 slices
• Level of difficulty: Easy
• Mode of cooking: Oven

EQUIPMENT:

• Skillet
• Blender/food processor
• 9-inch pie dish/tart pan
• Mixing bowls
• Measuring spoons & cups
• Oven
• Spatula

INGREDIENTS:

FOR THE CRUST:

• 1½ cups all-purpose flour
• Half a teaspoon of salt
• Almost 1/2 a cup of chilled vegan butter/coconut oil
• A spoonful or five of icy water

REGARDING THE FILLING:

• One tablespoon of olive oil
• Three cups of fresh spinach
• One little onion, chopped
• Two minced garlic cloves

FOR THE RICOTTA THAT IS VEGAN:

• One block (14 oz) of drained firm tofu
• Two tablespoons of lemon juice
• A couple of tablespoons of nutritional yeast
• Half a teaspoon of powdered garlic
• 1/2 a teaspoon of onion powder
• To taste, add salt and pepper.
• Two tablespoons of plant milk, unsweetened

INGREDIENT NOTES:

Tofu:

• Slender tofu makes the ideal ricotta. Squeeze out a bit of moisture after a few minutes.

Spinach:

• Take fresh or frozen spinach. When frozen, thaw and then squeeze the liquid out.

Crust:

• The best textures are homemade, yet store-bought vegan pie crust can also be used.

Nutritional Yeast:

• Gives a cheesy flavor. It is a welcome ingredient in dairy-free foods.

Seasoning:

• The brightness comes from lemon juice. Season spices to taste.

INSTRUCTIONS:

1. In a bowl, mix the flour and salt.
2. Add the vegan butter & mix until it crumbles.
3. Add one spoonful of ice water at a time, mixing till the dough comes together.
4. Form into a ball, cover, and freeze for fifteen minutes.
5. Roll out the dough and prepare a pie dish.
6. Trim & smooth the edges.
7. Use a fork to poke the bottom.
8. Prebake for 10 minutes at 375°F (190°C).
9. Heating some olive oil in a skillet.
10. After that, sauté the little onion for three to four minutes.
11. Add greens & garlic.
12. Cook till browned.
13. Take off the heat.
14. Allow to cool a little.
15. Put all components in a food processor or blender.
16. Blend till slightly gritty but creamy.
17. If necessary, change the seasoning.
18. In a bowl, blend the tofu, ricotta & spinach combination.
19. Evenly distribute into the crust.
20. Use a spatula to smooth the top.
21. Now bake it for at least 35 to 40 minutes at 375°F (190°C).
22. It should have a solid, somewhat golden top.
23. Before slicing, let it cool for ten to fifteen minutes.

TIPS:

• Add some mushrooms or chopped bell peppers to add more vegetables.
• To make a gluten-free substitute a GF pie crust.
• Put in some turmeric to supply a yellow-egg colour.
• Before baking, dust with vegan cheese of choice.
• Wait until the quiche has cooled and cuts nicely.
• Serve as a side dish of potato roast or mixed salad.

STORAGE INFORMATION:

FRIDGE:

• You can be kept covered in an airtight sealed container for the next 4 days. Warm up the slices by reheating in the microwave or the oven.

FREEZER:

• Put each slice into foil or in freezer-proof containers. Store for at least two months in the freezer. Best results are achieved by thawing overnight and reheating in the oven.

FAQs:

May I use a purchased crust?

• Yes. Ensure that it is identified as vegan.

Is it feasible to make it soy-free?

• You may use almond-based ricotta/mashed white beans, but they may differ in terms of texture.

Can I add herbs to this?

• Indeed. It uses fresh basil, parsley, and thyme.

Is that possible to eat it without reheating?

• Yes. When you pack it for a school lunchbox or go on a picnic, it can be served cold or warm.

Is there a way that I can prep this as a meal?

• Absolutely. You can freeze/refrigerate already baked.

NUTRITIONAL INFORMATION:

Calories: 220
Carbs: 18g
Protein: 9g
Total fat: 13g
Fiber: 3g
Calcium: 90mg
Iron: 2mg
Sodium: 250mg
Potassium: 300mg
Serving size: 1 slice
Total servings: 8