The great thing about the vegan, glutenfree spinach quiche is that everyone likes it, even non-veggies! They won’t even notice that the cream, butter, egg and cheese have simply been replaced by healthy alternatives like chickpeas, tofu and kala manak. And what I love just as much as the non-veggie veggie fact is that you can add anything you like into the quiche. So if spinach isn’t in your freezer right now, just keep looking for kale, chard or broccoli. It doesn’t have to be green either, you can just use fresh ingredients like tomatoes, mushrooms or leeks. Just everything your veggie heart desires.
Vegan glutenfree spinach quiche with peas
Green and sexy, that’s how it’s supposed to be. The quiche rocks a lot more than any normal quiche if your focus is on a healthy diet. In addition, it also scores in terms of taste. It needs to be, in order to be on the blog.
- 200 g teff flour
- 150 ml water
- 1 Pinch of salt
- 4-5 tbs olive oil
- 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
- Defrost the spinach.
- Preheat the oven to 180° circulating air.
- 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.
- 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.
- 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.
Did you try this quiche? Cooli, then I’m very happy to hear if you liked it or if you maybe changed it creatively.