Ingredientes para Diz's Best Spinach Quiche Ever Vegan
- Firm Tofu
- 10 ounces fresh spinach (recipe uses fresh, can substitute with thawed and squeezed dry frozen)
- 1 medium onion, chopped
- Zucchini
- Cremini Mushrooms
- Sherry Wine
- 2 cloves garlic, minced
- Fresh Basil Leaves
- Lemon Juice
- Rice Vinegar
- Dried Thyme
- 1 tablespoon olive oil
- 1 teaspoon salt (divided for crust and filling)
- Red Pepper Flakes
- 1 (9-inch) deep dish pie shell (alternative to homemade crust specified in recipe)
- Butter Flavored Cooking Spray
- Paprika
- 1 1/2 cups all-purpose flour
- 1/2 cup vegan butter, cold and cubed
- 1/4 cup ice water
- 1 (14 ounce) can chickpeas, drained and rinsed
- 3/4 cup nutritional yeast (divided for filling and custard)
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 1/2 cups plant-based milk
- 2 large eggs (vegan)
- steamed cauliflower (for serving)
- vegan margarine (for serving)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Diz's Best Spinach Quiche Ever Vegan? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Diz's Best Spinach Quiche Ever Vegan
- Preheat oven to 375°F (190°C).
- Prepare the crust: In a large bowl, combine 1 ½ cups all-purpose flour, ½ teaspoon salt, and ½ cup vegan butter (cold and cubed). Cut the butter into the flour using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ¼ cup ice water, mixing until the dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
- Prepare the filling: While the dough chills, sauté 1 medium onion (chopped) and 2 cloves garlic (minced) in 1 tablespoon olive oil until softened. Add 10 ounces fresh spinach (chopped) and cook until wilted. Stir in 1 (14 ounce) can chickpeas (drained and rinsed), ½ cup nutritional yeast, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Roll out the chilled dough and place it into a 9-inch pie dish. Trim and crimp the edges.
- Pour the spinach and chickpea mixture into the pie crust.
- Whisk together 1 ½ cups plant-based milk, 2 large eggs (vegan), and ¼ cup nutritional yeast for the custard. Pour the custard evenly over the filling.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is set.
- Let cool slightly before slicing and serving. Enjoy with steamed cauliflower and vegan margarine!
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
22g
Fat
35g
Carbs
11g
