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.
14ozcan of artichokesdrained 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.