Vegan quiche with broccoli and spinach
Puff pastry base with a filling of tofu and nutritional yeast
Active: 50 min
480 kcal per person
20 g protein per person
Belgian classic
Protein source: tofu · Carb source: puff pastry
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Ingredients for 4 people
- 1 sheet vegan puff pastry, roll
- 400 g firm tofu, or silken tofu for a smoother result
- 200 g broccoli, in small florets
- 150 g fresh spinach
- 1 onion, finely chopped
- 2 cloves garlic, cloves, crushed
- 100 ml plant-based milk, almond or soy
- 10 tbsp nutritional yeast flakes
- 0,5 tsp turmeric
- 0,5 tsp curry powder
- 10 tbsp lemon juice
- pinch kala namak, black salt, optional, gives an eggy flavour
- 1 tbsp olive oil
- pinch nutmeg
- to taste salt and pepper
- to taste vegan grated cheese, optional, for the top
Method
- Preheat the oven to 200 degrees.
- Steam the broccoli for 5 min until just tender. Fry the spinach with the olive oil and garlic in a pan. Drain in a colander and squeeze out the excess liquid.
- Blend the tofu with the plant-based milk, nutritional yeast, turmeric, curry powder, lemon juice, kala namak, nutmeg, salt and pepper into a smooth mixture.
- Line a 24 to 26 cm tart tin with the puff pastry. Prick holes in the base with a fork.
- Mix the tofu mixture with the broccoli and spinach. Pour into the tart tin.
- Sprinkle vegan grated cheese over it if you like.
- Bake for 30 to 35 min until the quiche is golden brown and the filling has set.
- Let it rest for 5 min before cutting. Serve warm or lukewarm with a fresh salad.
Tip
Kala namak gives an egg-like flavour. Available from Asian grocers or health food shops.
Check the label
Not every variety of these products is vegan.
- vegan puff pastry: Some puff pastries contain butter. Check the label.
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This recipe appears in: Basic monthly menu, 28 days