Vegan Spinach and Ricotta Quiche – A Delicious Dairy-Free Delight 🌱🥧✨
Introduction
This Vegan Spinach and Ricotta Quiche is creamy, savory, and packed with flavor! Made with a tofu-based ricotta filling, fresh spinach, and a flaky crust, this quiche is 100% plant-based, high in protein, and perfect for brunch, lunch, or dinner. Whether served warm or cold, it’s an easy, satisfying dish that everyone will love!
Ingredients
For the Crust (Flaky & Buttery!):
- 1 ½ cups all-purpose flour (or gluten-free flour)
- ½ teaspoon salt
- ½ cup vegan butter or coconut oil, cold
- 4 tablespoons cold water
For the Vegan Ricotta Filling:
- 1 block (14 oz) firm tofu, drained
- 2 tablespoons nutritional yeast (for a cheesy flavor)
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
For the Quiche Filling:
- 2 cups fresh spinach, chopped
- ½ cup vegan ricotta (from above)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ½ cup plant-based milk (soy, oat, or almond)
- 1 tablespoon cornstarch or chickpea flour (for thickening)
- ½ teaspoon turmeric (for color)
- ½ teaspoon dried oregano or thyme
- ¼ teaspoon nutmeg (optional, for depth of flavor)
- 1 tablespoon olive oil
Preparation
1. Prepare the Crust
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