Sundried Tomato & Spinach Quiche

Mini vegan quiches, without the egg, cream, butter, white flour, and cheese! Just as good as the cafe versions, but 100% plant-based, and only 30 minutes to make.

Course Main Course

Cuisine French

Keyword dairy free, egg free, healthy, refined sugar free, vegan

Prep Time 15

Cook Time 20

Total Time 35

Servings (or 1 large 22cm / 7 inch)

Calories 328kcal

Author Buffy Ellen Gill

Equipment

Blender

Ingredients

Crust

1 c almonds
1 c oats
2 tbsp coconut oil
3 tbsp water
1 tsp sea salt

Filling

300 g tofu
3/4 c water
1/4 c cashews
2 tbsp arrowroot (or cornflour)
1 tbsp nutritional yeast
1/2 tsp black volcanic sea salt
pinch black pepper
2 c baby spinach
1/4 c sundried tomatoes sliced

Topping

Sundried tomatoes sliced
Parsley chopped

Instructions

Preheat the oven to 180°C / 355°F on fan bake.
Grease 6 mini tart tins with a little coconut/olive oil on all sides (ideally with a removable base if possible - will make it easier to remove).

Crust

Blitz almonds into a flour in a blender/processor and pour into a bowl. Do the same with the oats, adding to the almond flour (you can also use ready made almond/oat flour if you like).
Add remaining crust ingredients, 1 tablespoon of water at a time, until a doughy texture results (add a dash more water if too dry, more oat flour if too sticky). Divide dough into 6, then press evenly into tart tins. Prick the bases with a fork, then pop in the oven and bake for 10 minutes while making the filling.

Filling

Blend all filling ingredients, except spinach and sun-dried tomatoes, in a blender until super smooth. Add sundried tomatoes and pulse a few times until roughly chopped, then add spinach and pulse once or twice to stir through.
Pour into tart tins, top with extra sun-dried tomatoes, then bake for 15 minutes until firm and golden brown.
Cool for 5 minutes, the remove from tins. Top with chopped parsley and serve with relish, avocado, and a garden salad.

Video

Notes

Make it gluten-free: Use buckwheat or brown rice flour instead of oats.
Make it nut free: Use sunflower seeds, sesame seeds, or watermelon seeds instead of almonds and cashews. Or use buckwheat in the base instead of almonds, and the seeds in the filling in lieu of cashews.
Make it soy free: Remove tofu, increase cashews to 1 cup, water to 1 1/4 cups, and arrowroot/cornflour to 4 tablespoons.
You can make your own almond and oat flour as I've done in a food processor, or buy pre-purchased.
I've made these as mini quiches, but you can also make one single large quiche, simply bake the crust for 5-10 minutes more, and add another 10-15 minutes for the filling to set.
You don't want to over-bake these as the filling will continue to set as they cool, so test the centre and only bake until lightly set.
Arrowroot helps them to set, but you can also use cornflour instead.
Black volcanic rock salt gives these a super eggy flavour (it's sulphurous!), you can find it at most eco-friendly grocery stores. Failing that though, regular sea salt is also a good option (they just won't taste as eggy).
Play around with your veggie fillings, once you've mastered the base!

Nutrition