Home Baking: Vegan Spinach Quiche

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With just one last puff pastry left in our fridge, I decided to whip up a spinach quiche! A baked item we have been craving since we turned vegan and the end result of the quiche filling tasted just like any regular quiche just that our puff pastry was not as crispy and crunchy as we have hoped. We must definitely try creating puff pastry to see the difference between store bought ones and home made ones. Check out the vegan apple pie and vegan cinnamon roll we did with our store bought puff pastry as well!

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I used the following recipe from vegetarian about.com and made some adjustments to it based on what I had in my kitchen.

Ingredients:

  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cups fresh spinach
  • 1 package firm or extra-firm tofu
  • 1 package silken tofu
  • 3 tbsp soy sauce
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 rolled ready made vegan puff pastry

Preparation:

Pre-heat oven to 375 degrees (190c) and lightly grease a pie dish.Sautee onions, garlic in olive oil for 2-3 minutes, then add spinach and heat until wilted.  Allow to cool, removing any extra moisture.Blend or mash together the silken and firm tofu together with soy sauce, nutritional yeast, garlic powder, salt and pepper until smooth. Gently fold in the cooked vegetables, then transfer to baking dish.

Roll out thawed puff pastry with floured surface. Add quiche filling in the middle and pinch the sides of the crust. I brushed soy milk over the crust as well.

Bake for 35-40 minutes, or until set. (I baked them for 40 minutes)

Remove from oven and allow to cool slightly before serving; this will help the vegan fritatta set and not fall apart when cut into.

One thought on “Home Baking: Vegan Spinach Quiche

  1. Pingback: Savory Tofu Quiche | Plantivores

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