A classic brunch staple gone vegan! Spinach and Artichoke Vegan Quiche is the dish your plant-based breakfast has been missing.
Growing up, I wasn’t a huge fan of quiche. Or really any pie for that matter. I mean, I could eat pie crust (NEVER graham cracker) all day long, but fillings? Savory ones? Heck no. And when you think about it, ‘savory egg pie’ sounds pretty strange. But I guess I don’t care how it sounds because what l learned to love was the taste.
I discovered my love for quiche only shortly before going vegan so the affair was short lived. It had been years since I’d laid mouth on the eggy tart but when I saw some recipes for a vegan option, I was intrigued. I read that all it took was a little blended tofu so I set off on an experiment for vegan brunch paradise.
If you’ve been vegan or enjoy eating plant-based meals you’ve probably at least heard of tofu scramble. You know, tofu all crumbled up and sautéed with veggies and turmeric to look like eggs. We eat a lottttt of tofu scramble in our house. So making the switch to blending up the tofu with our typical scramble spices for a new no-egg texture wasn’t a big leap.
The key ingredient to getting a truly “eggy” taste from your quiche is black salt, or kala namak. This particular salt is harvested form sulfuric salt mines and has a very distinct egg-like flavor. I buy mine for super cheap at a local Indian grocery store but I know you can get it on Amazon too. I trust you can use your resources.
So, who’s coming over for (vegan) brunch this weekend?
A classic brunch staple gone vegan! Spinach and Artichoke Vegan Quiche is the dish your plant-base breakfast has been missing.
- 1 pie crust, store bought or homemade
- 1 block extra firm tofu, drained
- 1/2 cup unsweetened almond or soy milk
- 2 1/2 tsp. black salt (aka kala namak), or table salt
- 1 tsp. turmeric powder
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 8 oz. frozen chopped spinach, thawed
- 1 can quartered artichoke hearts in brine, drained
- Preheat over to 350F. Prepare your pie crust according to package or recipe instructions. Press it into a 9-inch pie pan, crimp the edges, and set in the fridge while you prepare the filling.
- Place the thawed spinach in the middle of a tea towel or dish cloth and squeeze all of the excess liquid out. Repeat with the artichoke. Place both on a cutting board and roughly chop into small pieces.
- In a blender, add the tofu, milk, and all of the spices. Blend on high speed until completely smooth.
- In a large mixing bowl, combine the tofu mixture, spinach, and artichoke. Pour into the crust and smooth out with a spatula.
- Bake for 35-40 minutes, covering the pan with foil after 15 minutes so the crust doesn’t burn. Let cool slightly before slicing and serving.