Crustless Vegan Spinach Quiche

Quiche has always been one of my favorite dishes as a child. I remember when I was younger, I would scream of joy every time I saw my mother making it. Of course that was back when I was only vegetarian, and when I still ate cheese. Luckily my fondness of quiche have changed slightly, in the way that I used to prefer it completely without any vegetables, but now I cannot imagine eating it plain. However if your preferences are like my previous ones, I think this recipe would work just fine without the vegetables as well. 

Optionally you can even mix the filling together before pouring it into a muffin pan, making small mini quiches! Keep in mind that this will probably require less cooking time, so be aware of that. This particular recipe is for a crustless quiche, which I think tastes even better than with a crust, but I will try to make a quiche with one, so hopefully the recipe for that will be up in not too long.

  • 300g firm & silken organic tofu
  • 2 green onions (1 leek could work too)
  • 1 red bell pepper
  • 1 few handfuls baby leaf spinach
  • 100g soy milk
  • 4 tbsp nutritional yeast
  • 1 tbsp cornstarch (you might need 1 tbsp more depending on how soft your brand of tofu is)
  • 1 tsp dark tahini (regular tahini or cashew butter works too)
  • 1 tsp dijon mustard
  • Cayenne pepper
  • Paprika
  • Garlic powder
  • Black pepper
  • Onion powder
  • Rosemary

  1. Start by preheating the oven to 200 degrees Celcius/392 degrees Fahrenheit. In a separate bowl whisk together the tofu, soy milk, nutritional yeast, tahini and mustard. Combine the cornstarch with 2 tbsp water and make sure you beat this until it is not clumpy, before adding it in with the rest of the filling. Also add in the desired spices into this sauce, and remember to taste a lot during this step so you get the seasoning exactly to your liking.
  2. Finely chop up all the vegetables and combine with the sauce, and mix thoroughly. Add in however much spinach you want, and remember that spinach decreases immensely in size when heated! Pour the filling into a pie pan/form and optionally you can sprinkle on some additional dried rosemary, before placing it in the preheated oven for about 20-30 minutes, or until firm on the inside and slightly golden on the outside. 

If you do not have the vegetables I used, you can always tailor it to what you have at the moment. The only vegetable I would not make a quiche without would be the green onion/leek, but that is just personal preference.

Hope you guys try out this recipe, and let me how you liked it!

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