Quiche Lorraine Vegan

Quiche Lorraine Vegan is a deliciously creamy and savory baked dish that captures the essence of the classic French quiche without any animal products. This delightful dish features a rich filling made from silken tofu and fresh vegetables, all encased in a crispy, flaky crust.

Ingredients

• All-purpose flour - 150g
• Vegan butter - 75g
• Cold water - 3 tablespoons
• Silken tofu - 200g
• Nutritional yeast - 2 tablespoons
• Turmeric powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic powder - 1/2 teaspoon
• Onion - 1 small, finely chopped
• Smoked paprika - 1/2 teaspoon
• Spinach - 100g, fresh or thawed
• Cherry tomatoes - 100g, halved
• Chives - 2 tablespoons, chopped

Steps

1. Preheat your oven to 180°C (350°F).
2. In a bowl, mix the all-purpose flour and salt. Cut in the vegan butter until the mixture resembles breadcrumbs.
3. Add cold water a little at a time, mixing until the dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
4. In a blender, combine the silken tofu, nutritional yeast, turmeric, black pepper, garlic powder, and smoked paprika. Blend until smooth and set aside.
5. In a skillet, sauté the chopped onion over medium heat until translucent, about 5 minutes. Add the spinach and cook until wilted, then remove from heat.
6. Roll out the chilled dough on a floured surface and place it in a 20 cm (8 inch) tart pan, trimming the excess dough.
7. Spread the sautéed onion and spinach mixture evenly over the crust, then pour the tofu mixture on top. Arrange cherry tomatoes and sprinkle with chopped chives.
8. Bake in the preheated oven for 30-35 minutes, until the quiche is set and slightly golden.
9. Allow to cool for a few minutes before slicing and serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains vitamins and minerals from spinach and tomatoes.

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