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 and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
Spinach and Artichoke Vegan Quiche
Ingredients
- 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 teaspoon dijon mustard
- 1 lemon juiced
- 1 teaspoon dried basil
- ½ teaspoon turmeric
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 14 oz can of artichokes drained and chopped (with any hard pieces discarded)
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.
Please Note: The nutritional information is a computer generated estimate so these numbers should be used only as a guide.
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident in creating sustainable habits that align with their values and health goals. She shares easy gluten-free plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen’s recipes and nutrition info have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Samantha says
I wasn’t sure how a vegan quiche would turn out but my husband and I both really enjoyed this! Great flavor. I’ll be making this again soon!
Mary Ellen says
So happy you both enjoyed the quiche Sam! 🙂
Eileen says
Hi. I’m not vegan but I like your recipe. Do u know if it will turn out using eggs instead of the tofu?
Mary Ellen says
Hi Eileen, I’ve actually never cooked with eggs before so I really can’t help with how it would work cooking-wise but I would think the flavors should be good together.
Becky Striepe says
Oh my gosh, I love this quiche! Tofu is my favorite base, and these fillings you added are delicious!
Ginny says
This has the best texture and all of the great flavors that I love. The veggies, herbs and spices are spot on!
Mary Ellen says
Thank you so much Ginny!
Kathryn Grace says
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!
Mary Ellen says
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!
Angela says
This sounds absolutely amazing! I love artichokes & cannot wait to give this dish a try, Pinned 🙂
Mary Ellen says
Thanks so much Angela! Let me know what you think when you try it!
Kimmythevegan says
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!).
Mary Ellen says
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!!
Eb Gargano says
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
Mary Ellen says
Thanks so much Eb! I’m trying to focus on easy and healthy meals. Let me know if you try it! 🙂
awhiskandtwowands says
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!
Mary Ellen says
Let me know if you try a spinach and artichoke version!
Deborah Schreiber Brooks says
I always forget about artichokes! This looks delicious thanks for linking up w us for meatless Monday
Mary Ellen says
Thanks Deborah! I love your Meatless Monday link up!
fitfoodiemama says
This looks absolutely delicious- I love quiche and that this is vegan 🙂
Mary Ellen says
Aw, thanks so much Annmarie!
shaheen says
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.
Mary Ellen says
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.
Kathryn says
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 🙂
Mary Ellen says
Thanks so much Kathryn! I was thinking of making it for Mother’s Day – great minds think alike!
Kim says
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.
MaryEllen@VNutrition says
Thanks so much Kim! I’m not great at crusts yet so I used an easy way out but it worked lol!
kateringforveggies says
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!
MaryEllen@VNutrition says
Thanks Kate! I feel like often when I see others’ tasty recipes. 🙂
Christine (Run Plant Based) says
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!
Mary Ellen says
Thanks Christine! Yes, Matt and I had leftovers the next day for lunch and it was still tasty. 🙂
onesonicbite says
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
Mary Ellen says
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.
Kyra @ Vie De La Vegan says
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
Mary Ellen says
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!