Vegan Herb Quiche Recipe
By Batch Cooking Club
🔪Prep Time: 15 minutes
👩🍳Cook Time: 40-45 minutes
Ingredients
9-inch regular or gluten free vegan pie crust
14 oz block of firm tofu, drained
¼ cup chickpea flour
¼ cup nutritional yeast
juice and zest of 1 lemon
1 Tbsp Dijon mustard
¼ cup vegetable broth
sea salt, to taste
freshly ground black pepper, to taste
1 Tbsp olive oil (optional)
2 leeks, thinly sliced (white and light green parts only)
2 cups baby spinach
¼ cup chopped fresh dill
1 Tbsp thyme leaves
¼ cup chopped chives
¼ cup flat-leaf parsley leaves
Instructions
1Preheat the oven to 350°F.
2In a food processor, add the tofu, chickpea flour, nutritional yeast, lemon juice and zest, Dijon mustard, and vegetable broth. Blend until smooth. Add salt and pepper to taste.
3Meanwhile, heat a large skillet over medium heat. Add the oil (optional) and leeks. Saute until softened and add the spinach. Cook for about 3 minutes until slightly wilted. Stir in the dill and thyme, and season with salt and pepper to taste. Remove from the heat and transfer the vegetables and herbs to the pie crust.
4Pour the tofu mixture over the vegetables and herbs. Stir well to combine, using a silicone spatula to smooth the mixture evenly across the pie crust.
5Bake for about 35 to 40 minutes until golden brown and firmly set. Allow to sit for 10 minutes before serving.
6Cut into 6 wedges and sprinkle with fresh parsley and chives.
