Y’all, this recipe got me sittin’ on cloud nine! So giddy in fact, I was cookin’ up a quiche for 3 separate get-togethers this week alone. Yessir, it’s just that tasty.
When I hitched my wagon to the vegan lifestyle, I soon figured there ain’t more ‘n a handful of recipes you can’t make vegan-friendly.
Your go-to chocolate cake? Easy fix. Blueberry pancakes for breakfast? Consider it done. Hearty veggie ‘cheese’ burger? You betcha.
But I reckoned quiche was one dish that had done rode off into the sunset for good. Vegan quiche?
Sounds like tomfoolery when you consider dairy and eggs are the main ingredients.
Well butter my butt and call me a biscuit, was I wrong! This quiche is the bee’s knees! Now, it ain’t egg and dairy obviously… that’s the whole point of the exercise!
But y’all… texture and flavor are near as dammit to the real deal, and let me tell ya – it’s downright delicious. Even got my French buddy who isn’t much into vegan food likin’ it.
Listen here folks… do yourselves a favor and give this recipe a whirl. Pronto! Y’all won’t be sorry!
I’d suggest askin’ your favorite dinner companion (partner/best friend/sibling…) to join ya for this feast of a quiche, pair with a fresh rocket salad doused in balsamic vinaigrette, throw in a chilled bottle of dry white wine and you’re set for an unforgettable summer evening out on your balcony, in your backyard or sprawled out on a picnic blanket at the park.
Vegan Cherry Tomato & Baby Spinach Quiche Recipe
Prep time:
35 mins
Cook time:
50 mins
Total time:
1 hour 25 mins
Servings:
1
Ingredients
- 3 cups flour
- 1 cup margarine
- ¼ cup iced water
- 2 cups plant-based cream
- 2 Tbsp chickpea flour
- 2 tsp plain white flour
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp dijon mustard
- ½ cup cashews
- 2 garlic cloves
- 1 onion
- 2 hand full sweet cherry tomatoes
- 1 package of baby spinach (160g)
Instructions
- For the crust mix the flour and the cold margarine (straight out of the fridge) using a mixer or a fork. When the mixture consist of dough crumbs that start to stick together add the ice water (without the ice cubes), mix it again and use your hands to form a ball. The dough is going to be sticky, that’s ok. Pop it in the fridge.
- For the filling mix the plant-based cream (I used soy cream), the chickpea flour (you can make your own by blending dry chickpeas until you have a powder), the white flour, mustard, salt and pepper in a bowl and whisk until well combined.
- Add the cashews and garlic cloves to a blender or food processor and blitz until you have a crumbly, almost powdery (but starting to get sticky) consistency. Add the mixture to the bowl and mix well.
- Chop up the onion and the baby spinach. Fry the onion in a pan until it starts turning golden, then add the spinach and fry for another 2 minutes.
- Get the dough out of the fridge and use your fingers to press it into a greased baking tin. Make sure you work the dough up the sides and the layer is even and roughly the same thickness everywhere. If you are using a small baking tin you might have to divide everything into two tins.
- The next step is optional. For a crispy quiche crust bake the crust without the filling for 15 to 20 minutes. Use ceramic baking beans or dried beans or rice to fill the crust so it keeps the shape.
- Otherwise just fill the unbaked crust with the onions, spinach, halved cherry tomatoes and cream mixture (I like to layer the veg and pour the cream mixture in between each layer). Bake it at 175˚C in a pre-heated oven for 50 minutes or until the top turns golden brown. Enjoy!
If you’ve been enjoying my recipes and you’re looking for more, I have several others that you might want to try out.
For a deliciously unique appetizer or snack, try my Vegan Caramelised Fig & Walnut Cashew Cream Cheese Bites recipe. The figs and cashews come together in a synergistic blend of flavors that will make your taste buds sing.
If you’re in the mood for a pasta dish with some kick, I would recommend my Vegan Pesto Pasta Salad With Roasted Cherry Tomatoes And Chickpeas recipe. The freshness of the pesto coupled with the tangy cherry tomatoes give it a fun twist.
For something hearty and healthy, check out my Vegan Loaded Black Bean Salad recipe. It’s packed with protein and loaded with veggies – perfect as a main dish or side.
Lastly, for some vegan comfort food, I suggest trying my Vegan Sweet Potato Mac ’N Cheese recipe. It’s creamy, savory and oh so satisfying!
