Vegan Spinach Quiche (Gluten-Free)

Overhead view on a vegan spinach quiche with a slice that was taken off. There are on the side a hand towel, garlic, nutritional yeast in a bowl and black pepper.

5 from 2 votes

Vegan Spinach Quiche (Gluten-Free)

Make this vegan spinach quiche at your next brunch celebration, it is so delicious it will be a hit! Made with a homemade pie crust (or use store-bought) and a creamy and cheesy spinach filling, this recipe makes for a high-in-protein plant-based meal that's easy and great for meal prep.

Prep Time20

Cook Time50

Total Time1 10

Course: Breakfast, Lunch

Cuisine: American, French

Keyword: gluten-free, Vegan

Servings: people

Calories: 211kcal

Author: Jessica Laroche

Equipment

Blender

Ingredients

1 pie crust
454 g silken (soft) tofu
2 tbsp cornstarch
⅓ cup nutritional yeast
½ tsp salt
1 white onion diced
3 green onions sliced
1 garlic clove crushed
10-11 oz baby spinach roughly chopped

Instructions

Preheat the oven to 350ºF. Pre-cook the pie crust for 10 minutes (use store-bought for a quicker recipe).
Warm a large pan with a little oil, then add the onion and green onion with a pinch of salt. Cook on medium-high heat for about 5-7 minutes and stir often. When the veggies are soften and slightly browned, then add the garlic and cook for one more minute, but not longer so it does not burn.
Add the spinach, stir and cook until wilted, about 3-5 minutes (cook down until the veggies are not watery anymore). Remove from the heat and set aside to let it cool down.
In a blender, combine the tofu, cornstarch, nutritional yeast and salt.
Remove the blender from its base and add the spinach-onion mixture to it. Stir to combine using a spoon (do not blend!). Then, transfer the creamy spinach mixture over the pre-baked crust. Make sure the spinach is well distributed.
Bake in the oven for 30 minutes. Then, let the quiche set at least for 20 minutes at room temperature before slicing and eating.

Video

Notes

Be sure to let the pie rest for at least 20 minutes before slicing and eating, it needs to set first, so be patient!
You can add some cook/wilted mushrooms, kale, leeks or red pepper to this recipe. If you do add more veggies, then use less spinach to keep the same texture, and pat dry them if it creates too much water.
You can add some raw potatoes to the creamy mixture, as long as you peel it first and cube it small (so it has time to cook fully).
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition