The fusion of ingredients in this spinach and artichoke vegan quiche is a tasty spin on the popular dip. Tortillas are used to make a quick crust which cuts down on the prep time for this tasty brunch dish.
For the longest time, I didn’t know much about quiche, except that I saw fancy people ate it for brunch at restaurants in New York City. It always looked so tasty but I was never a big fan of eggs so I didn’t try it before going vegan.
Lately, I’ve been into making one pan/pot meals (like my Lentil Quinoa and Lemon One Pot Pasta) so I thought I’d give vegan quiche a shot – plus I figured I could be fancy too and maybe have a slice of it with a mimosa on a nice Sunday morning or make it for Easter brunch.
A Vegan Quiche?
According to Wikipedia, quiche consists of an “open-faced pastry crust with a filling of savory custard with cheese, meat, seafood, and/or vegetables”. Well, that wouldn’t really fly with my plant-based diet so I thought substituting tofu as the custard/cheesy base could work.
The tofu once blended in a food processor becomes very smooth. I was surprised by how well it could mimic a regular quiche and knew it would be a great base for my vegan spinach quiche.
Vegan Quiche with Spinach and Artichokes
I love spinach and artichoke anything – dips, pasta, hummus – you name it. My spinach artichoke dip is one of Matt’s family’s favorites so I decided to mess around with that recipe and tweak it for the quiche filling.
Using tofu in the spinach artichoke quiche adds lots of protein while spinach is a good source of vitamins A and C. Artichokes add dietary fiber as well as magnesium, potassium, and vitamin C.
Turmeric gives the dish the yellow color you’d see in an original quiche while adding anti-inflammatory properties as well.
If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below.
Spinach and Artichoke Vegan Quiche
- 2 large tortillas (gluten-free if needed)
- oil spray
- 1 tb coconut or olive oil
- ½ large onion chopped
- 2 cloves of garlic minced
- 2 cups of fresh spinach
- 14 oz soft tofu
- ½ cup nutritional yeast
- 1 tsp dijon mustard
- 1 lemon juiced
- 1 tsp dried basil
- ½ tsp turmeric
- ¼ tsp salt
- ¼ tsp pepper
- 14 oz can of artichokes drained and chopped (with any hard pieces discarded)
- Preheat oven to 350 degrees.
- Spray a pie plate with oil. Rip the 2 tortillas in half and arrange them so that the bottom and sides are covered. Bake for about 10-15 minutes checking a few times through to make sure the tortillas are staying put and not bubbling (break any bubbles if they form).
- While the crust is baking, heat oil in a large pan. Add onion and cook about 5 mins till translucent. Add garlic and cook for another 1-2 mins. Add spinach and cook another few minutes until spinach is wilted. Take off of heat.
- In a food processor, add tofu, nutritional yeast, lemon juice, and spices. Process until smooth.
- Add artichokes and onion mixture to food processor and plus 15-25 times until mixed.
- Put mixture into pie pan.
- Bake for about 45 mins at 350.
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist helping people thrive on a plant-powered diet. Mary Ellen offers a completely holistic and science-based approach to designing a healthy, plant-based life.
When she’s not working with clients or creating new meals for her blog, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.