Vegan Quiche Recipe

Put frozen chopped spinach in the microwave for 30 seconds, toss, and microwave for another 30 seconds.

Open shelf-stable tofu, cut off corners to drain liquid, and dump out the liquid.

Add a clove of garlic, 1 teaspoon of no chicken better than bullion, 1 teaspoon of miso, lemon juice, and almond milk to the blender with the tofu.

Blend until smooth, adding more almond milk if necessary.

Stir in chickpea flour, black salt, onion powder, garlic powder, turmeric, and smoked paprika, blending until fully incorporated.

Squeeze out excess water from the thawed spinach and set aside.

Slice tomatoes thinly for topping and place on a paper towel to absorb moisture.

Chop sun-dried tomatoes into smaller pieces.

Preheat oven to 425°F.

Layer some of the tofu mixture in the pie crust, followed by spinach and sun-dried tomatoes, then more tofu mixture, and repeat layers, finishing with spinach on top.

Decorate with tomato slices, a sprinkle of spinach, more sun-dried tomatoes, smoked salt, pepper, and parsley on top.

Bake in the oven for 15 minutes, then cover with foil and continue baking until a knife comes out clean, letting it cool before serving.

Equipment Needed

Spice Level:

Dietary