Tomato and Spinach Quiche
FrenchBreakfastcomfort foodspecial occasion
14g protein
Recipe by Nikoleta · @surovadcerka
Miso is the ingredient doing the heavy lifting, and it's easy to dismiss. Twenty grams of it in the tofu filling brings a salty, fermented depth that nutritional yeast alone can't reach — together they're what stop a tofu quiche tasting like seasoned tofu.
The pastry needs its four hours in the fridge and there's no shortcut. Vegan butter is softer than dairy at room temperature, so warm dough slumps down the sides of the tin during blind baking and you end up with a shallow, greasy crust.
Cool it completely before slicing. The filling sets as it cools, not in the oven, and cutting a warm quiche drags the middle out with the knife. A hundred and ten minutes, eight servings.
Ingredients
dough
- 5 g ground flax seeds
- 30 ml water
- 200 g all-purpose flour
- 1/2 tsp salt
- 100 g vegan butter
filling
- 20 g cornstarch
- 60 ml water
- 400 g firm tofu
- 200 g soy cooking cream
- 2 tbsp olive oil
- 30 g nutritional yeast
- 1 clove garlic
- 20 g miso paste
- 2 tsp salt
- 1/2 tsp dried thyme
- 1 pinch turmeric
- 50 g baby spinach
topping
- 3 tomatoes
- 1 bunch fresh basil
Contains: gluten, soy
How to make it
- In a small bowl, mix the ground flax seeds with 30 ml of water and let sit for 15 minutes until a gel forms.
- In a large bowl, combine the flour, salt, and vegan butter and work together with your fingers until the mixture resembles wet sand. Add the flax gel and mix until a firm dough forms. Transfer to a lightly floured surface and knead briefly until smooth. Shape into a ball, wrap in cling film, and refrigerate for at least 4 hours, ideally overnight.
- Preheat the oven to 175 °C. Take the chilled dough out of the fridge and knead it briefly with your hands to soften slightly. Flatten into a disc and roll out on a lightly floured surface until large enough to line a 27 cm tart tin, including the sides. Lift the pastry over the rolling pin and carefully drape it into the tin, pressing it firmly against the base and sides. Trim any excess, then prick the base all over with a fork. Blind-bake for 25–30 minutes until golden and crisp.
- While the crust bakes, prepare the filling. In a small bowl, dissolve the cornstarch in 60 ml of water. Add the tofu, soy cream, olive oil, nutritional yeast, garlic, miso paste, salt, thyme, turmeric, and the cornstarch mixture to a blender and blend until completely smooth and creamy.
- Heat a small pan over medium heat with a drizzle of olive oil. Add the baby spinach and sauté for 1–2 minutes until just wilted. Stir the wilted spinach into the blended filling.
- Once the crust is baked, pour in the filling and spread it evenly. Slice the tomatoes and arrange them over the top. Return the quiche to the oven at 175 °C and bake for 40 minutes, until the filling is set and lightly golden on top.
- Remove the quiche from the oven and allow it to cool completely before slicing. Top with fresh basil leaves and serve.
Nutrition
355Calories
14 gProtein
28 gCarbs
21 gFat
3 gFiber
per serving
