The fusion of ingredients in this vegan spinach artichoke 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) so I thought I’d give vegan quiche a shot – plus I figured I could be fancy too maybe have a slice of it with a mimosa on a nice Sunday morning.
Vegan Spinach Artichoke 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 would work (and it did!).
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 decide to mess around with that recipe and tweak it for the quiche filling.
Spinach Artichoke Quiche Nutrition Info
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.
Be fancy and try this #vegan spinach artichoke quiche at your next brunchClick To Tweet
Spinach Artichoke Quiche {gluten & diary free}
Ingredients
- 2 large tortillas (gf)
- oil spray
- 1 tb coconut or olive oil
- ½ cup of onion , chopped
- 2 cloves of garlic , minced
- 2 cups of fresh spinach
- 14 oz soft tofu
- ½ cup nutritional yeast
- ½ lemon , juiced
- 1 tsp dried basil
- ½ tsp turmeric
- ¼ tsp salt
- ¼ tsp pepper
- 14 oz can of artichokes , drained and chopped
Instructions
- 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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Like my Vegan Spinach Artichoke Quiche recipe? It would be so wonderful if you could give it some love by sharing!
Your quiche looks soooo good Mary! I like your idea of using tortillas for the crust too, that’s so easy 😀 I actually don’t think I’ve tried spinach + artichoke anything, but they do sound like a good combination! I’m going to have to try this out <3
Thanks Kyra! I haven’t yet got into making my own crusts yet like you do so I took the easy way out lol. In the states (or at least in my area), we’re kind of obsessed with spinach and artichoke dip. I have a vegan version that goes over really well with vegan and omnivores – I should post that soon!
I like the idea of using tortillas as a cheaters crust. It makes it much easier. I was never a quiche person, but then again I might of been tarnished by the seafood quiche my mother loved to make. Not many people I know had good reactions to that name XD
I’m not good with making crusts so this was an easy fix. Oh yeah, seafood quiche, that might not elicit the best reactions lol.
This looks wonderful and agreed on using tortillas as the crust, that’s great! I was never much of a quiche person, but this vegan version looks like a wonderful main dish with leftovers that could be enjoyed during the week. Thanks!
Thanks Christine! Yes, Matt and I had leftovers the next day for lunch and it was still tasty. 🙂
There are recipes I really wish I would have thought of doing myself… That’s definitely one. Fantastic idea, which I can’t wait to try!
Thanks Kate! I feel like often when I see others’ tasty recipes. 🙂
Brilliant idea! There are so many times when making a quiche – vegan or otherwise – is the perfect way to use up leftover bits. Making the crust can sometimes derail the process so using tortillas is absolutely brilliant! Great idea.
Thanks so much Kim! I’m not great at crusts yet so I used an easy way out but it worked lol!
Love this healthy quiche! What a great idea to include the classic spinach-artichoke flavors and to add in a healthy protein boost with the tofu – sounds so amazing! This would be perfect for a Mother’s Day (or any) brunch spread 🙂
Thanks so much Kathryn! I was thinking of making it for Mother’s Day – great minds think alike!
As a Brit, I love quiche – though I have to admit I have never had one with Artichokes, an ingredient hard to come by in the UK, even in canned form. Your quiche does excite me though, esp. as a Veggie.
Thanks Shaheen! It’s always interesting to see how different ingredients are popular in different parts of the world. Sometimes I find things in grocery stores when I travel and then can never find the same item in my area which can be disappointing.
This looks absolutely delicious- I love quiche and that this is vegan 🙂
Aw, thanks so much Annmarie!
I always forget about artichokes! This looks delicious thanks for linking up w us for meatless Monday
Thanks Deborah! I love your Meatless Monday link up!
My mom use to make quiche all the time growing up! This has me missing tofu but since I added some eggs back in I should really make a quiche some weekend, spinach artichoke sounds delicious!
Thank you for linking up with us for Meatless Monday!
Let me know if you try a spinach and artichoke version!
Love this – what a clever reworking of quiche! And I love your idea of using tortillas as the base rather than pastry. Sounds delicious, easy and super healthy – my kind of thing 🙂 Eb x
Thanks so much Eb! I’m trying to focus on easy and healthy meals. Let me know if you try it! 🙂
I want to be fancy!! I LOVE the sound of this. I am such a huge fan of artichoke dip… but it’s not super healthy (even my “healthier” version of it), but this sounds totally great! The tofu lightens it up and adds protein. Just lovely Mary Ellen.
This is being featured on HVF this week! Thank you so much for sharing. I’m pinning & sharing (and bookmarking for my next potluck!).
Thanks so much Kimmy! Let me know if you try it at your potluck!
And thank you so much for the feature! I love Healthy Vegan Fridays!!
This sounds absolutely amazing! I love artichokes & cannot wait to give this dish a try, Pinned 🙂
Thanks so much Angela! Let me know what you think when you try it!
Saw your quiche over on the Healthy Green and Natural blog party hop and had to check it out to see how you made that crust! So cool that you used tortillas. In answer to your questions, yes, I have been making quiches for decades. In fact, quiche is one reason I may never become a full-on vegan. That said, as much as I dislike tofu, I LOVE spinach and artichoke combos and made a vegan version of the famous dip last fall. I am thinking the tofu just might disappear into nothing but creaminess, given all the other flavors, so yes, I’m going to give this recipe a try. Oh, and yes, too, to loving mimosas, especially when they’re made with fresh-squeezed tangerine juice. Yum!
Thanks for stopping over Kathryn Grace! The tofu gets very smooth and like you said, just creamy so it could be okay for you. Let me know if you do try it, I’d like to hear from someone that isn’t a fan of tofu to see what they think. Ooooh, fresh squeezed tangerine juice – I’ve never had that before but it sounds amazing!