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
- 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)
- 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.