Vegan quiche with a creamy filling of silken tofu, spinach and spring onions. A fine shortcrust pastry makes the French dish perfect. Ideal as a light but filling main dish, perfect for portioning, freezing and reheating. Full of healthy, plant-based protein.
Prepare the tart, or shortcrust pastry dish, (optionally grease and dust with flour).
Prepare a flaxseed egg in a large baking bowl. Mix 1 tablespoon ground flaxseed with 3 tablespoons very warm water and let thicken briefly.
1 Piece Flaxseed egg
Add flour, margarine, salt and turmeric and work with your hands to form a uniform dough. Cover and place in refrigerator for 30 minutes.
1 Piece Flaxseed egg, 190 g Flour, 80 g vegan margarine, ½ tbspn Salt, ¼ tbspn Turmeric
In the meantime, prepare the SPINAT prepare. To do this, heat a large frying pan with frying oil, add onion, garlic, spinach and green onion and sauté for 3-5 minutes until translucent. Deglaze with vegetable stock. Set aside.
1 Piece red onion, 2 Piece Garlic cloves, 450 g Spinach, 60 g Spring onion, 125 ml Vegetable broth, 15 ml Frying and baking oil
For the TOFU FILLING. Place silken tofu, cornstarch, turmeric, black pepper, nutmeg and salt in a high-powered blender and blend until smooth.
7,5 g Cornstarch, ½ tbspn Turmeric, ½ tbspn black pepper, ¼ tbspn Nutmeg, Salt to taste, 400 g Silken tofu
Add TOFU FILLING to the SPINAT in the pan and stir vigorously once until well combined. Set aside.
Preheat oven to 220 degrees top and bottom heat.
MORTAR DOUGH Remove from refrigerator, place in mold and flatten with hands. Pull up a little on the sides and press against the mold from the inside. Poke a few holes with a fork to prevent bubbling.
Pour in the TOFU-SPINAT FILLING and smooth it out once. Sprinkle with pine nuts and place in oven.
Bake for 30 minutes and remove from oven. The quiche is ready when the top and sides are baked golden brown. The pine nuts should be just as nicely browned.
Ideally, let stand for 10-15 minutes and only then cut.
Portion onto plates, garnish with fresh herbs and serve.
Pine nuts to taste as a topping, Basil or other fresh herbs to taste
Keep leftovers covered in the fridge for 2-3 days. Alternatively, portion, freeze (up to 1 month).