The fusion of ingredients in this spinach artichoke quiche creates 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 seemed to eating 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 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.
According to Wikipedia, quiche consists of an “open-faced pastry crust with a filling of savoury 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 it did!).
I love spinach and artichoke anything – dips, pastas, 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.
Nutrition Info for Spinach Artichoke Quiche
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
- 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
- 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.
Have you ever tried quiche? Would you try a vegan version?
Do you love mimosas as much as I do?