VEGAN SPINACH AND ARTICHOKE QUICHE
(or use a store-bought crust to save time) This can be done days before and refrigerated in a sealed container
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup solid coconut oil*
- 4–5 tablespoons ice water*
- 2 cloves garlic, finely minced (optional but recommended)
- 1 (14 oz.) package extra-firm tofu, drained
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 3/4 teaspoon salt, plus more to taste
- 1/4 teaspoon turmeric
- 1–3 tablespoons almond milk, as needed
- 1/4 teaspoon Kala namak(Indian black salt with a pleasant egg like aroma and taste)
- 2 tablespoons chopped fresh herbs (we used parsley)
- 1/3 cup vegetable broth
- 1/2 medium onion, finely diced
- 2 garlic cloves, finely minced
- 2 cups packed baby spinach, roughly chopped
- 6 oz. marinated artichoke hearts, drained and roughly chopped, patted dry with paper towels
Other Optional Vegetables
- 1 medium leek, clean really well & finely chopped (white and light green parts only)
- 1 cup mushrooms, finely chopped
- 1/2 bell pepper, finely diced
In a large bowl, mix together the all-purpose flour, salt and minced garlic until uniform. Cut in the coconut oil using either a party cutter or a fork and continue doing so until the mixture reaches a sand-like consistency. Add in the ice water, 2 tablespoons at a time, until the dough is moist enough to form a ball. We used 8 tablespoons in total. Shape the dough into a disk, wrap it in plastic wrap*, and place it into the refrigerator for at least 30 minutes to set.
Once the dough has set, grab a pie pan. Do not oil the pan. Evenly press the crust into the bottom and sides of the pie pan, being sure to form a crust. If you would like, you can crimp the edges or add a crust design of your choice. Place the crust back into the refrigerator for 30 minutes.
Preheat the oven to 375°F. Remove the crust from the refrigerator. Place a large piece of parchment paper on top of the crust and add pie weights or dried beans to the crust. This will ensure it does not collapse. Place the crust into the oven and blind bake for 15 minutes, or until the edges of the crust start to brown. Remove the crust from the oven and then remove both the pie weights and parchment paper. Using a fork, prick holes all around the bottom and sides of the crust. Return the crust to the oven, uncovered, for 10 minutes more. Remove and set aside.
Filling and Vegetables
In a medium pan over medium heat, add in 2 tablespoons of vegetable broth. Once warm, add in the onions, garlic, and leek. Sauté for 3-4 minutes, or until the onions are translucent and the garlic is fragrant. Add more vegetable broth, one tablespoon at a time, as needed to prevent burning.
Once cooked, add in the mushrooms and bell pepper. Cook for 4 minutes more, or until softened. Once all of the vegetables have cooked. Remove the pot from heat and add in the spinach. Stir the spinach through, and then cover the pot to allow it to steam for 5 minutes. Mix in the artichokes and set aside.
To a food processor, add in the tofu, nutritional yeast, lemon juice, turmeric, and black salt. Blend until smooth. If the mixture is crumbly, add in almond milk, 1 tablespoon at a time, until smooth. Add salt to taste. Add in the chopped parsley and pulse until combined but not completely broken down. Transfer to a large bowl. Add in the cooked vegetable mixture and mix until uniform.
Transfer the quiche filling into the pie crust, being sure to use a spatula to spread it out evenly. Place the quiche in the oven and bake for 25-30 minutes, or until the crust is golden and the top has darkened in color.
Remove from the oven and cool completely before serving. This quiche is best if refrigerated and served the next day. Enjoy!