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Vegan quiche with spinach, tofu and cashews

Vegan quiche with spinach, tofu and cashews

Main dishes

A quiche without eggs or dairy: a cashew nut, tofu, and nutritional yeast cream seasoned with turmeric, mixed with spinach, and topped with tomato slices.

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Recipe from 胡葡萄, adapted by Recette de cuisine · · updated on

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This vegetarian version of quiche replaces the eggs, butter, milk, and cheese with a mixture of tofu and cashew nuts. Turmeric gives it its golden color, while paprika and tomatoes add the final touch.

Ingredients and directions

  • Prep time20 min
  • Cook time40 min
  • Resting1 hr
  • Total2 hr
  • DifficultyEasy
  • Cooking methodfour, frying pan
  • Vegetarian
  • Vegan

Ingredients

6 people
  • $0.18
  • $1.67
  • $0.25
  • $0.24
  • $0.04
  • $2.51

Directions

  1. Preheat the oven to 190 °C.
  2. Heat some oil in a frying pan, add the spinach, and cook until wilted. Season lightly with salt and pepper.
  3. In a blender, combine the cashew nuts and blend until smooth. Add the crumbled tofu, nutritional yeast, soy milk, and turmeric, and blend until you have a smooth cream. ≈ 4 min
  4. Mix the cream with the spinach, and adjust the seasoning with salt and pepper. ≈ 4 min
  5. Press the pastry into a tart tin, pour in the filling, and smooth the surface. ≈ 3 min
  6. Sprinkle with paprika and arrange the tomato slices on top. ≈ 2 min
  7. Bake for 30 to 40 minutes, or until the filling is set and the crust is golden brown.

Equipment

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Before you start

Ingredients

  • 1 tablespoon of olive oil
  • 1 bunch of spinach, washed and chopped
  • ½ cup of cashews, soaked for at least 1 hour and then drained
  • 1 block of firm tofu
  • 1/4 cup of nutritional yeast
  • 4 tablespoons of soy milk
  • ½ teaspoon of turmeric powder
  • salt and pepper
  • 1 vegan pie crust
  • 1/4 teaspoon of paprika
  • 1 to 2 tomatoes, sliced

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