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5 from 3 votes

Vegan Spinach Quiche Recipe

A delicious plant-based quiche made with spinach, onions, and fresh tarragon!
Course: Breakfast
Cuisine: American, French, Vegan
Servings: 6 slices
Author: Nicole Vranjican

Equipment

  • 1 10.5" pie dish (10.5" Dia. x 2.3" H)
  • 1 Rolling Pin
  • 1 Blender
  • Parchment Paper
  • 2 cups Dried beans or pie weights optional

Ingredients

For the Crust

  • 1¼ cups all purpose flour
  • ½ tsp kosher salt I use Morton's
  • 1 tsp cane sugar
  • 1 stick cold vegan butter I use Earth Balance sticks, not the tub
  • 3 tbsp cold water

For the Filling

  • 12 oz firm tofu
  • ¾ cup unsweetened almond milk
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp garlic granules
  • ¾ tsp onion granules
  • ¾ tsp paprika
  • ½ tsp black pepper
  • ¼ tsp turmeric
  • ½ tsp baking powder
  • 2 tbsp nutritional yeast

Veggies

  • ½ medium yellow onion
  • 1 tbsp olive oil
  • 8 oz spinach
  • ½ cup white beans
  • ½ tsp garlic granules
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp chopped fresh tarragon
  • ¾ cup vegan cheddar cheese

Instructions

Make the Pie Dough

  • If you're using a store-bought frozen pie crust, skip ahead to the next section.
    If you're following this recipe and you're new to making pie crust, check out the notes below for helpful tips :)
  • Start by cutting the vegan butter sticks into small cubes. Cover and refrigerate until ready to use.
  • Next, combine the flour, salt, and sugar in a bowl. Whisk to combine, and then add the cold butter cubes. Use clean hands to press the butter into the flour, and stop mixing when a shaggy dough appears with some chunky pieces of butter still remaining.
  • Make a well in the center of the bowl and add the cold water. Start with 3 tbsp and add another ½ tbsp if needed. Mix for just long enough to bring the dough together into a crumbly mixture (it doesn't need to stick together yet) and then turn it out onto a clean countertop.
  • Gently knead the dough just long enough to bring it together, then shape the pie dough into a ball, working quickly so that the butter doesn't get too soft. Form the dough into a disk, and wrap tightly with cling wrap. Refrigerate for 2 hours or overnight.

Roll, Shape, Bake

  • Preheat the oven to 425 degrees.
  • Unwrap the pie dough disk and allow it to come to just under room temperature so it's easy to roll out without cracking.
  • Then lightly flour the the countertop and a rolling pin and roll the dough into a 14 inch circle. I start with the rolling pin in the middle of the disk and roll forward, backward, to the side and then to the other side. Then rotate the dough 90 degrees and repeat. 
    Tip: Flip the dough over every fourth rotation to prevent sticking. This helps a lot! 
  • Place the dough into a 10.5" pie dish, press it against the side of the dish to prevent air pockets, and then trim off any excess so that only 1 inch of overhang remains. Then fold the dough under itself around the edge of the pie pan to create a crust.
  • Crimp the edges, and poke the bottom of the pie with a fork to allow steam to escape. Cover and chill for 5-10 minutes to harden the butter.
  • Next, blind bake the dough by placing a piece of parchment paper on top and weighing it down with dried beans or pie weights. Bake at 425 degrees for 15 minutes. Then remove from the oven, remove the beans and parchment paper, and set aside to cool.

Cook the veggies

  • In the meantime, dice the onions, roughly chop the spinach, and finely chop the fresh tarragon.
  • In a large frying pan set to medium heat, add 1 tbsp of olive oil and the onions. Cook for 3 minutes and then add the spinach, garlic granules, salt, and pepper. Cook for 2-3 minutes or until the spinach is wilted and no liquid remains in the pan. The remove from the heat and cool.

Make the filling

  • Drain the water from a package of tofu. Then squeeze the water out of the tofu and cut it into 8 pieces.
  • Add the tofu, almond milk, olive oil, garlic granules, onion granules, paprika, turmeric, salt, pepper, baking powder, and nutritional yeast in a blender. Blend for 30 seconds or until very smooth and creamy.

Assemble

  • Now it’s time to assemble the quiche. Add half of the beans and the cooked veggies to the par-baked pie crust. Then add the custard and swirl in the remaining beans and veggies. Sprinkle generously with vegan cheddar cheese.

Bake

  • Cover the edges of the pie with aluminum foil to prevent the crust from burning in the oven.
    Bake at 425 degrees for 20 minutes. Then lower the heat to 375 and bake for another 25 minutes or until set and not wobbly in the center.
  • Then remove from the oven and cool for 15 minutes to allow the quiche to fully set before slicing. Serve warm or at room temperature and enjoy!

Notes

If you're new to making pie dough, watch this handy video for helpful tips!