Eggless Creamy Spinach Quiche
This eggless quiche is creamy, satisfying, and easy to enjoy. It makes an inviting choice for brunch, lunch, or a family meal.
Equipment
- 9-inch pie pan
- pie weights
- blender
- skillet
Ingredients
- 1 Eggless 9-Inch Pie Crust, Unbaked
- 1 tbsp Olive Oil
- 1/2 cup Finely Diced Yellow Onion
- 2 cups Chopped Baby Spinach
- 14 oz Firm Tofu, Drained
- 1/2 cup Unsweetened Whole Milk
- 1/3 cup Chickpea Flour
- 2 tbsp Cornstarch
- 2 tbsp Nutritional Yeast
- 1 tsp Dijon Mustard
- 1/2 tsp Garlic Powder
- 1/4 tsp Ground Turmeric
- 1/2 tsp Fine Salt
- 1/4 tsp Ground Black Pepper
- 1 cup Shredded Gruyere Cheese
Instructions
- Preheat the oven to 375 degrees F. Fit the eggless pie crust into a 9-inch pie pan, line it with parchment paper, and fill it with pie weights.
- Bake the crust for 12 minutes. Remove the weights and parchment, then bake for another 5 minutes before setting the crust aside.
- Heat the olive oil in a skillet over medium heat. Cook the diced onion for 4 minutes, then add the spinach and cook until wilted and excess moisture has evaporated.
- Blend the tofu, whole milk, chickpea flour, cornstarch, nutritional yeast, Dijon mustard, garlic powder, turmeric, fine salt, and black pepper until completely smooth.
- Stir the cooked onion, spinach, and 3/4 cup of the Gruyere into the blended filling. Spread the mixture evenly in the partially baked crust.
- Scatter the remaining Gruyere over the top. Bake for 35 to 42 minutes, until the center is set and the top is lightly golden.
- Cool the quiche for 20 minutes before serving. This resting time allows the creamy filling to firm without becoming dry.
Nutrition
Serving: 1servingCalories: 289kcalCarbohydrates: 22gProtein: 12gFat: 17g
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