This Spinach Quiche with Tofu Cream was created with the aim of combining comfort food and nutritional density, without resorting to ingredients of animal origin. Inspired by the classic French quiche, the recipe has been reinterpreted from a plant-based perspective, prioritizing complete proteins, fiber, healthy fats, and essential micronutrients, making it suitable for both main meals and special occasions.

Vegetable Spinach Quiche with Tofu Cream

Yields: 1 small quiche

Ingredients:

Sponge:

• ½ cup of sorghum, oat, or whole wheat flour
• 4 tablespoons of chickpea flour
• 2 tablespoons sesame seeds
• 4 tablespoons of extra virgin olive oil
• 2 tablespoons of apple cider vinegar
• Salt and za'atar to taste.
• Water (qb)

Spinach Filling:

• 200g of fresh tofu + some small crumbled pieces
• ⅓ cup of cashew milk (or other unsweetened plant-based milk)
• 5-10 chopped spinach leaves (the greener, the more vitamins)
• 2 tablespoons nutritional yeast
• Salt, ginger, and lemon to taste.

Method of preparation:

Prepare the Dough

1️⃣ In a large bowl, combine the flours, sesame seeds, olive oil, and vinegar.

2️⃣ Mix until it forms a grainy texture that can still be molded; if necessary, add water little by little until you can form a firm ball.

3️⃣ Press the dough into the bottom and sides of a springform pan (ideal for easy unmolding).

4️⃣ Bake in a preheated oven at 180°C for 20 minutes or until the edges begin to brown. Set aside.

Make the Filling

5️⃣ In a food processor, combine the tofu, plant-based milk, nutritional yeast, and spices. Pulse until a thick cream forms.

6️⃣ Transfer this base to a bowl and incorporate the chopped spinach and crumbled tofu pieces (this creates little “surprises” in every bite).

7️⃣ Adjust the salt, lemon, and ginger to your taste.

Assemble and Ass

8️⃣ Pour the filling over the pre-baked crust.

9️⃣ Bake again for 20-30 minutes or until the top is lightly browned and the center is firm.