Glutenfree Spinach Quiche - Vegan
Author: Annelina Waller
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
  • Base:
  • 200 g teff flour
  • 150 ml water
  • 1 Pinch of salt
  • 4-5 tbs olive oil
  • Filling:
  • 180 ml oatmilk
  • 1 tbs Tahini, very liquid
  • 220 g chickpeas, cooked
  • 200 g smoked tofu
  • 100 g peas
  • 200 g spinach, frozen
  • 1 teaspoon veggie broth
  • 1 pinch of Kala Namak
  1. Defrost the spinach.
  2. Base:
  3. Preheat the oven to 180° circulating air.
  4. Mix all ingredients for the base in a bowl to a dough. Then press into the mould and pick the base several times with the fork. Pre-bake the base in the middle of the oven for 8 minutes while preparing the filling.
  5. Filling:
  6. For the topping, add the oat milk, tahini, chickpeas, smoked tofu, vegetable stock and kala manak in the blender. Puree to a creamy, thicker mixture.
  7. Put the mixture in a bowl and stir in the defrosted spinach with the peas. Place the filling on the pre-baked quiche base and bake for a further 25-30 minutes on the middle shelf at 180° C.
Recipe by Annelina Waller at