Vegan Spinach and Ricotta Quiche

Who says quiches can’t be plant-based? This Vegan Spinach and Ricotta Quiche is the ultimate savory pie that’s creamy, cheesy, and packed with wholesome spinach. It’s perfect for brunch, lunch, or dinner and will win over even non-vegan skeptics with its rich flavors and flaky crust. Let’s dive into how to create this elegant dish!

Ingredients

For the Crust (or use store-bought):

  • 1 ½ cups all-purpose flour
  • ½ cup vegan butter, chilled and cubed
  • 4-6 tbsp ice-cold water
  • 1 pinch salt

For the Vegan Ricotta Filling:

  • 1 block (14 oz) firm tofu, pressed
  • ½ cup unsweetened plant-based yogurt (like almond or soy)
  • ¼ cup nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ¼ tsp ground nutmeg (optional, for depth of flavor)

For the Spinach Filling:

  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3-4 garlic cloves, minced
  • 4 cups fresh spinach (or 10 oz frozen spinach, thawed and drained)
  • Salt and pepper to taste

For the Vegan Egg Mixture:

  • 1 cup chickpea flour (gram flour)
  • 1 ¼ cups water
  • 1 tbsp olive oil
  • ½ tsp turmeric powder (for color)
  • ½ tsp black salt (Kala Namak, for an eggy flavor)

Instructions

Step 1: Make the Crust

  1. In a large bowl, mix the flour and salt.
  2. Cut the vegan butter into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
  4. Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.

Step 2: Prepare the Vegan Ricotta

  1. Crumble the tofu into a food processor. Add the plant-based yogurt, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and nutmeg.
  2. Blend until smooth and creamy, then set aside.

Step 3: Sauté the Spinach Filling

  1. Heat olive oil in a skillet over medium heat.
  2. Sauté the onion until translucent, about 5 minutes.
  3. Add the garlic and cook for another minute.
  4. Stir in the spinach, season with salt and pepper, and cook until wilted. Remove from heat and let it cool slightly.

Step 4: Prepare the Vegan Egg Mixture

  1. In a bowl, whisk together the chickpea flour, water, olive oil, turmeric, and black salt until smooth. Set aside.

Step 5: Assemble the Quiche

  1. Preheat the oven to 375°F (190°C).
  2. Roll out the chilled crust and press it into a 9-inch pie pan. Trim any excess dough and poke holes in the bottom with a fork. Prebake for 10 minutes, then set aside.
  3. In a large mixing bowl, combine the sautéed spinach and onions with the vegan ricotta. Mix well.
  4. Spread the spinach-ricotta mixture evenly over the prebaked crust.
  5. Pour the vegan egg mixture on top, ensuring it fills all the gaps.

Step 6: Bake

  1. Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden.
  2. Let it cool for at least 10 minutes before slicing to allow the quiche to firm up.

Tips and Variations

  • Add Veggies: Throw in mushrooms, sun-dried tomatoes, or roasted red peppers for extra flavor.
  • Crustless Option: Skip the crust and pour the filling directly into a greased pie dish for a gluten-free alternative.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat in the oven to retain the crispy crust.
  • Make-Ahead: Prepare the crust and filling the night before for an easy morning bake.

Nutrition Information (Per Serving, Approximate)

  • Calories: 280
  • Protein: 10g
  • Carbohydrates: 25g
  • Fat: 12g
  • Fiber: 4g
  • Iron: 3mg

Why You’ll Love This Recipe

This Vegan Spinach and Ricotta Quiche is a game-changer for plant-based meals. The combination of flaky crust, creamy filling, and vibrant spinach makes it a crowd-pleaser for all occasions. Whether you’re hosting brunch or looking for a satisfying meal, this quiche has you covered.

Tag me in your recreations—I can’t wait to see your versions of this tasty quiche!