Quiche with Tofu and Spinach

Instructions

1. 1

   Blind Bake the Crust

   • Preheat your oven to 400°F (200°C).
   • Gently press the vegan pie crust into a 9-inch pie dish, crimping the edges.
   • Prick the bottom and sides of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
   • Bake for 15 minutes. Carefully remove the parchment paper and weights, then bake for another 5-7 minutes until lightly golden. Set aside.
2. 2

   Sauté Aromatics and Spinach

   • While the crust bakes, heat olive oil in a large skillet over medium heat.
   • Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
   • Stir in the minced garlic and cook for 1 minute more until fragrant.
   • Add the fresh spinach to the skillet in batches. Cook, stirring frequently, until all the spinach has wilted down and the excess moisture has evaporated. This is key to a firm quiche. Remove from heat.
3. 3

   Prepare the Tofu Filling

   • In a high-speed blender, combine the drained and pressed silken tofu, unsweetened soy milk, nutritional yeast, cornstarch, Dijon mustard, kala namak, turmeric, salt, and black pepper.
   • Blend on high for 1-2 minutes until the mixture is completely smooth and creamy, with no lumps. Scrape down the sides of the blender as needed.
4. 4

   Assemble the Quiche

   • Pour the blended tofu filling into a large bowl.
   • Add the cooked spinach and onion mixture to the bowl. Fold everything together until evenly combined.
   • Pour the final mixture into the pre-baked pie crust and use a spatula to spread it evenly.
5. 5

   Bake the Quiche

   • Reduce the oven temperature to 375°F (190°C).
   • Carefully place the quiche on the middle rack and bake for 40-45 minutes.
   • The quiche is done when the top is lightly golden and the center is firm to the touch (it should not jiggle). A knife inserted near the center should come out clean.
6. 6

   Cool and Serve

   • Remove the quiche from the oven and let it cool on a wire rack for at least 20-30 minutes before slicing.
   • This resting time is crucial for the filling to set properly, ensuring clean slices.
   • Serve warm or at room temperature.