4.86 from 7 votes

Spinach and Artichoke Vegan Quiche

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.

Course Breakfast
Cuisine American
Keyword spinach artichoke quiche
Prep Time 10 minutes
Cook Time 1 hour
Servings 4
Author Mary Ellen


  • 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)


  1. Preheat oven to 350 degrees.
  2. 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).
  3. 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.
  4. In a food processor, add tofu, nutritional yeast, lemon juice, and spices. Process until smooth.
  5. Add artichokes and onion mixture to food processor and plus 15-25 times until mixed.
  6. Put mixture into pie pan.
  7. Bake for about 45 mins at 350.