Vegan Spinach & Ricotta Quiche
🌱 Vegan Spinach & Ricotta Quiche 🥧
This Vegan Spinach & Ricotta Quiche is a creamy, savory classic made 100% plant-based — and totally irresistible. A flaky crust holds a silky tofu custard, wilted spinach, and dollops of vegan ricotta that bake up golden on top. It’s the kind of quiche that works for brunch, lunch, or a simple dinner with a salad.
I love how rich this tastes without any eggs or dairy. The filling sets beautifully, the spinach stays vibrant, and those ricotta pockets make every slice feel special.
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Quiche
- 🌱 Completely egg-free and dairy-free
- 🧀 Creamy vegan ricotta pockets
- 🥬 Packed with spinach
- 🥧 Golden, sliceable filling
- ☕ Perfect for brunch or dinner
- 🧊 Delicious warm or cold
The Secret to a Creamy Vegan Quiche
Blended silken or firm tofu creates an egg-like custard that sets in the oven. A little chickpea flour or cornstarch helps it slice cleanly. Squeezing the spinach dry keeps the filling from turning watery, and spooning vegan ricotta over the top gives you those creamy white pockets in every slice.
Frequently Asked Questions ❓
Can I use a store-bought crust? 🥧
Yes. Just make sure it’s vegan. A homemade pastry crust or a ready-rolled vegan shortcrust both work well.
How do I make vegan ricotta? 🧀
Blend or mash firm tofu with lemon juice, salt, garlic powder, and a little olive oil until it’s slightly chunky. Store-bought vegan ricotta also works.
Can I make it ahead? 🕒
Yes. Bake it, cool completely, and refrigerate for up to 4 days. Reheat slices in the oven or enjoy them cold.
🌱 Vegan Spinach & Ricotta Quiche
Ingredients 🛒
For the Crust
- 1 vegan pie crust (store-bought or homemade), fitted into a 9-inch tart or pie pan
For the Filling
- 14 oz (400 g) firm or silken tofu, drained
- ½ cup (120 ml) unsweetened plant milk
- 3 tablespoons nutritional yeast
- 2 tablespoons chickpea flour or cornstarch
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric (for color)
- Pinch of nutmeg (optional)
For the Spinach & Ricotta
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups fresh spinach (or 10 oz frozen, thawed and squeezed dry)
- ¾ cup vegan ricotta
Instructions 👩🍳
- Preheat oven to 375°F (190°C). Place the crust in a 9-inch tart or pie pan. Blind-bake for 10 minutes if you want an extra-crisp base.
- Heat 1 tablespoon olive oil in a skillet. Sauté the onion for 3–4 minutes, add the garlic, then add the spinach and cook until wilted. Squeeze out any extra liquid and set aside.
- In a blender, combine the tofu, plant milk, nutritional yeast, chickpea flour, olive oil, salt, pepper, garlic powder, turmeric, and nutmeg. Blend until completely smooth.
- Stir the spinach mixture into the tofu custard.
- Pour the filling into the crust. Dollop the vegan ricotta over the top and gently swirl or press it in.
- Bake for 40–45 minutes, until the center is set and the top is golden in spots.
- Cool for at least 15 minutes before slicing so the quiche holds together.
Nutrition
| Nutrient | Per slice (1/8) |
|---|---|
| Calories | 230 |
| Protein | 9g |
| Net carbohydrates | 16g |
| Total carbohydrates | 18g |
| Fiber | 2g |
| Total fat | 14g |
| Sodium | 430mg |
Estimates based on a vegan pie crust, tofu custard, spinach, and vegan ricotta. Exact numbers may vary by crust and cheese brand.
Notes & Tips 💡
- Let the quiche rest before cutting — it continues to set as it cools.
- For extra flavor, add a handful of chopped sun-dried tomatoes or sautéed mushrooms to the filling.
- This is just as good the next day, warm or cold, with a simple green salad.
- If the crust browns too quickly, cover the edges with foil for the last 15 minutes.
This Vegan Spinach & Ricotta Quiche is creamy, savory, and completely plant-based. A classic that belongs on every brunch table. 🥧🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
Comments
No comments yet. Be the first!