This quiche gets its super creamy texture from the addition of vegan spinach and artichoke dip! It is rich, filling and absolutely delicious.
This is a modification of Vegan Spinach Quiche by Bianca Zapatka.
1-1/2 cups flour (I like to use half all-purpose unbleached flour and half whole wheat flour)
3 Tablespoons vegan butter (I like Flora Brand)
1 flax egg (1 Tablespoon ground flax seed dissolved in 3 Tablespoons water for 5 minutes)
3-6 Tablespoons ice cold water
Pinch of salt
Pinch of turmeric (optional, for color)
1 Tablespoon olive oil
1 large red onion (or one regular onion) *See note
2 garlic cloves, minced
12 ounces fresh spinach (about 7-1/2 cups), coarsely chopped or torn into bite-sized pieces
7 ounces firm tofu, drained (1/2 block)
1 8-ounce package vegan spinach artichoke dip (I used Field + Farmer)
1 Tablespoon chickpea flour (I used Bob's Red Mill)
2 Tablespoons nutritional yeast (I used Bragg)
1/2 teaspoon pink salt
1/2 teaspoon black pepper
1/4 teaspoon turmeric
3/4 teaspoon garlic powder
4 ounces vegan shredded cheese (I used Daiya Mexican 4 Cheeze Blend)
1/3 cup non-dairy milk (I used almond milk)
1. Preheat oven to 425 degrees F.
2. In a large bowl, whisk together flour, salt and turmeric. Add cold vegan butter and cut in with a fork until mixture resembles coarse bread crumbs. Add flax egg and mix well. Add cold water starting with 3 Tablespoons and add more as needed until the dough starts to bind together. Transfer to a counter or work surface and knead until a smooth dough forms.
3. Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes.
4. Roll out evenly on a floured surface, about 1/16" thick then transfer to an 8 or 9 inch pie pan (if using an 8 inch you should have dough left over otherwise the dough will be too thick). Shape the edges as you like, crimping with your hand or a crimper, or use a fork to make a decorative edge. Prick the bottom of the crust a few times then pre-bake crust.
5. To pre-bake, place a circle of parchment paper, roughly the diameter of the bottom of the pie plate, on the bottom of the crust, then fill the bottom with dried beans and bake for 15 minutes. When the crust is finished, let cool and remove beans and parchment paper. Reduce oven temperature to 355 degrees F.
1. In a large skillet, heat the olive oil. Add the onions and sauté for about 6 minutes until lightly browned and softened. Add the minced garlic and cook for an additional minute. Add the spinach, and continue cooking until the spinach is wilted, about 2 minutes.
2. Transfer spinach mixture to a mesh strainer and drain. Then wrap in paper towels or a dish towel and squeeze to remove any excess liquid.
1. Blend all the ingredients for the tofu filling in a blender or food processor until very smooth (I like to use my Ninja because it's easier to scrape out all the contents once the blades are removed). Pour into a bowl.
2. Add spinach mixture to tofu filling and mix well to combine.
3. Spread filling into prepared crust, and smooth out evenly.
4. Bake for 50-55 minutes until filling is set and light golden brown on top. (If the crust seems like it's drying out or getting too brown during baking, cover loosely with foil or baking paper).
5. Allow the quiche to cool to warm before slicing. Quiche will firm up as it cools.
NOTES: You can use any combination of onions (green onions, red onions, white or yellow onions, etc.) to make the equivalent of one onion. I did not have quite a whole red onion so I added one green onion to the mixture. It all tastes great!