Quiche aux Épinards

Quiche aux Épinards is a delightful vegan twist on the classic French dish, featuring a creamy spinach filling encased in a flaky crust. This savory tart is perfect for a cozy dinner and bursting with flavor.

Ingredients

• Whole wheat flour - 100 grams
• Olive oil - 50 ml
• Cold water - 30 ml
• Fresh spinach - 200 grams
• Silken tofu - 150 grams
• Nutritional yeast - 2 tablespoons
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Almond milk - 50 ml
• Fresh herbs (such as thyme or dill) - 1 tablespoon, chopped

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine the whole wheat flour and salt. Add the olive oil and mix until crumbly.
3. Gradually add cold water, mixing until a dough forms. Wrap in plastic wrap and refrigerate for 15 minutes.
4. While the dough is chilling, rinse the spinach and sauté in a pan over medium heat until wilted, about 5 minutes. Remove from heat and let cool slightly.
5. In a blender, combine the silken tofu, nutritional yeast, garlic powder, onion powder, salt, black pepper, and almond milk. Blend until smooth.
6. Add the sautéed spinach and fresh herbs to the blender, and pulse a few times to combine.
7. Roll out the chilled dough on a floured surface to fit a 20 cm (8 inch) pie dish. Press the dough into the dish and trim any excess.
8. Pour the spinach and tofu mixture into the crust, spreading it evenly.
9. Bake in the preheated oven for 30-35 minutes, or until the filling is set and the crust is lightly golden.
10. Allow to cool for a few minutes before slicing and serving.

Nutrition

• Calories: 300
• Protein: 10 g
• Carbs: 36 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in iron and vitamins from spinach, supporting healthy blood and immune function.
• Contains plant-based protein from tofu, aiding in muscle repair and growth.

Tags