Vegan Tofu Spinach Quiche (Print Version)
# Ingredients:
→ Filling
01 -
1 block firm tofu, drained and crumbled
02 -
1 cup chopped spinach
03 -
120 grams vegan sausage crumbles
04 -
60 grams diced onion
05 -
15 grams nutritional yeast
06 -
0.5 teaspoon garlic powder
07 -
Salt and pepper, to taste
08 -
2 tablespoons olive oil
→ Pie Crust (store-bought or homemade)
09 -
1 vegan pie crust (ready-made) or homemade crust (see below)
→ Homemade Pie Crust (optional)
10 -
180 grams all-purpose flour
11 -
0.5 teaspoon salt
12 -
112 grams cold vegan butter, cut into small cubes (or margarine or solid coconut oil)
13 -
4–6 tablespoons ice water, as needed
# Instructions:
01 -
Preheat the oven to 190°C. Lightly grease a pie dish.
02 -
Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent. Add chopped spinach and cook until wilted. Remove from heat.
03 -
In a large bowl, mix crumbled tofu, sautéed onions and spinach, vegan sausage crumbles, nutritional yeast, garlic powder, salt, and pepper until all ingredients are evenly incorporated.
04 -
Transfer the filling mixture into the prepared pie crust and press it down evenly.
05 -
Bake in the preheated oven for 25–30 minutes, or until the surface is set and golden brown.
06 -
Remove from the oven and allow to cool slightly before slicing and serving.
07 -
Combine flour and salt in a large mixing bowl. Add cold vegan butter and cut into the flour until the mixture resembles coarse crumbs. Gradually add ice water, stirring gently, just until the dough holds together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes. Roll out the chilled dough on a floured surface to a 30 cm circle about 3 mm thick. Gently fit into your pie dish and trim excess.
# Notes:
01 -
Chilling the homemade pie dough before rolling helps prevent shrinkage during baking.