The Ultimate Creamy Vegan Tomato Spinach Quiche: A Dairy-Free Delight

Experience the pure joy of a perfectly balanced quiche, now entirely vegan! This incredible recipe for Vegan Tomato Spinach Quiche brilliantly redefines a classic, ditching eggs and dairy without compromising on flavour or texture. Prepare to be amazed by its soft, creamy, and utterly delicious filling, all nestled in a crisp, golden pastry crust. It’s surprisingly easy to make and so irresistibly satisfying, you’ll find yourself craving it again and again.

For many years, achieving the ideal texture in a vegan quiche felt like an elusive culinary quest. I experimented with numerous plant-based recipes, but none quite captured that smooth, delicate creaminess that defines a traditional quiche. That was until I discovered the magical combination of silken tofu and chickpea flour.

This ingenious pairing provides the perfect plant-based foundation, masterfully replacing the eggs and cream typically found in quiche fillings. The result is a sensationally smooth, soft, and custardy texture that holds its shape beautifully. Infused with a thoughtful blend of seasonings, it boasts a rich, cheesy, and deeply savoury flavour profile, while fresh spinach, sweet roasted tomatoes, and fragrant herbs add a wonderful burst of freshness and vibrancy.

Encased within a perfectly crisp, flaky pastry shell, this vegan quiche is an exceptionally satisfying dish. It stands as a brilliant, flavour-packed alternative to its traditional egg and dairy counterparts, proving that plant-based doesn’t mean compromising on indulgence or taste.

This delightful recipe shines brightest during spring and summer, making it an ideal centrepiece for a festive buffet spread or a charming addition to any picnic basket. Alternatively, serve a generous slice alongside a fresh, crisp green salad for a truly delicious and light lunch, or a sophisticated brunch option that is sure to impress.

Key Ingredients for the Perfect Vegan Quiche:

Crafting a truly exceptional vegan quiche relies on a few core ingredients that work in harmony to replicate the traditional texture and flavour. Here’s a closer look at what you’ll need and why each component is essential:

Silken Tofu: This is the cornerstone of our quiche filling, providing that essential creamy, custardy texture. Unlike firm or extra-firm tofu, silken tofu has a much higher water content and a smoother consistency, blending into a wonderfully smooth base that mimics eggs and cream. It’s crucial to use *silken* tofu for this recipe; there is truly no direct substitute that will yield the same results.

Chickpea Flour: Also widely known as gram flour or besan, chickpea flour plays a vital role in setting the filling and contributing to its “eggy” structure. It helps to bind the ingredients, creating a firm yet tender consistency when baked. Furthermore, it adds a subtle nutty flavour that complements the other ingredients beautifully. Like silken tofu, chickpea flour is indispensable for this recipe, and no other flour will provide the same binding and textural properties.

Non-Dairy Milk: Any unsweetened plant-based milk can be used, but for the creamiest, most luxurious filling, I highly recommend opting for a richer variety. Soy, oat, or cashew milk are excellent choices due to their higher fat content and neutral flavour. I personally find unsweetened soy milk to be a fantastic option, offering a smooth finish without imparting any unwanted sweetness.

Essential Seasonings: The magic of a savoury quiche often lies in its seasoning. For a complex, cheesy, and deeply savoury flavour profile, don’t skimp on these key ingredients:

• Nutritional Yeast: This is your secret weapon for a distinctly cheesy flavour in vegan cooking.
• Lemon Juice: Adds a bright, tangy lift that cuts through the richness and enhances overall flavour.
• Garlic and Onion Powders: Provide foundational savoury notes without adding moisture.
• White Miso Paste: A fermented soybean paste that delivers a profound umami depth, enriching the flavour profile significantly.
• Wholegrain Mustard: Contributes a tangy, sharp kick that mimics the complexity often found in traditional quiches.

I strongly advise against omitting any of these seasonings, as each one plays a crucial role in developing the full, delicious flavour of the quiche.

Fresh and Dried Herbs: Herbs infuse the quiche with aromatic freshness. I love using a combination of fresh basil and dried oregano for a classic, complementary flavour. However, feel free to adapt these to your preference. A touch of fresh or dried tarragon, for example, can add a lovely subtle anise note that pairs wonderfully with tomatoes and spinach.

Olive Oil: Incorporating a small amount of good quality olive oil into the filling enriches its texture and deepens the flavour. It contributes to a more satisfying mouthfeel. If you prefer, you can swap it for another neutral-tasting liquid oil, such as avocado or grapeseed oil. Just be sure to avoid coconut oil, as you need an oil that remains liquid at room temperature to ensure proper blending and consistency.

Spinach and Tomatoes: These fresh vegetables add vibrant colour, essential nutrients, and delightful flavour to our quiche. I typically use tender baby spinach and sweet cherry tomatoes.

• Spinach Preparation: It is absolutely vital to cook the spinach until wilted and then squeeze out as much excess liquid as possible. If this step is skipped, the moisture from the spinach will make your quiche filling too wet and prevent it from setting properly.
• Tomato Preparation: While optional, I highly recommend roasting the cherry tomatoes first. Roasting intensifies their sweetness and deepens their flavour, adding another layer of deliciousness to the quiche. If cherry tomatoes aren’t available, slices of beefsteak, vine, or even plum tomatoes can be used, though you might want to remove some of their seeds to prevent excess moisture.

Vegan Butter (for pastry): For the flaky, tender pastry crust, you must use a block-style vegan butter or margarine. The spreadable tubs of vegan butter often contain a higher water content, which can lead to a tough or crumbly pastry. Brands like Naturli vegan block or Flora Plant Butter are excellent choices, specifically formulated for baking and provide superior results.

Plain Flour (for pastry): Standard plain (all-purpose) flour is perfect for the pastry. If you’re aiming for a gluten-free quiche, the filling is naturally gluten-free. However, you will need to source or create your own dedicated gluten-free pastry recipe, as standard plain flour cannot be directly substituted for a gluten-free blend in pastry making without significant adjustments.

How To Make Vegan Tomato Spinach Quiche: Step-by-Step

(Detailed measurements and full instructions can be found in the comprehensive recipe card located at the bottom of this page.)

1. Prepare the Pastry Dough: Begin by making your pastry. In a large bowl, combine the flour and salt. Add the cold, diced vegan butter and use your fingertips to rub it into the flour. Continue until the mixture resembles fine breadcrumbs and no large lumps of butter remain. This ensures a light and flaky crust.

2. Form and Chill the Dough: Gradually add cold non-dairy milk, a tablespoon at a time, mixing until the dough just comes together into a cohesive ball. Be careful not to overwork the dough, as this can make the pastry tough. Shape the dough into a disc, wrap it tightly in cling film, and refrigerate for at least an hour. Chilling is essential for the pastry to firm up, making it easier to roll out.

3. Line the Pie Dish: On a lightly floured surface, roll out the chilled pastry into a circle large enough to line a 23cm (9-inch) pie dish. Carefully transfer the pastry to the dish, pressing it gently into the corners and up the sides. Trim any excess pastry from the edges. Prick the base of the pastry shell all over with a fork to prevent it from puffing up during baking, then place it in the freezer for 20 minutes to firm up. Preheat your oven to 180°C/160°C fan/350°F/gas mark 4.

4. Blind Bake the Pastry: Line the pastry case with baking parchment, ensuring it presses into the corners and up the sides. Fill the parchment-lined case with baking beans or dried rice. This weight helps prevent the pastry from shrinking and keeps its shape during blind baking.

5. Complete Blind Baking: Bake the pastry case with the baking beans for 20 minutes. After this initial bake, carefully remove the parchment paper and baking beans. Return the tart shell to the oven for an additional 10 minutes, allowing it to turn a very pale golden colour and become crispy. Set aside while you prepare the filling.

6. Prepare the Tomatoes: While the pastry is baking, place the cherry tomatoes in a roasting tin, drizzle them with a little olive oil, and roast in the preheated oven for about 15 minutes until slightly softened and their flavours have intensified. This step is optional but highly recommended for depth of flavour.

7. Cook and Prepare Spinach: In a large pan, cook the baby spinach until it has completely wilted down. Once cooled slightly, use your hands to firmly squeeze out as much excess liquid as possible. This step is crucial to prevent a watery quiche. Roughly chop the squeezed spinach and finely chop the fresh basil. Place both in a large bowl, along with the dried oregano.

8. Blend the Filling Base: Into a high-speed blender, add the silken tofu, chickpea flour, nutritional yeast, garlic powder, onion powder, wholegrain mustard, salt, olive oil, white miso paste, lemon juice, non-dairy milk, and a generous grinding of black pepper. Blend these ingredients until the mixture is completely smooth and lump-free, scraping down the sides of the blender as needed to ensure everything is fully incorporated.

9. Combine Filling Components: Pour the smooth tofu mixture into the bowl containing the chopped spinach and herbs. Stir gently until all the ingredients are well combined, ensuring the spinach is evenly distributed throughout the filling.

10. Assemble and Bake: Pour the prepared filling into your blind-baked pastry case. Arrange the roasted cherry tomatoes gently over the top of the filling, pressing them slightly into the surface. Bake the quiche for approximately 45 minutes, or until the filling is set and the top is beautifully golden. The exact baking time may vary slightly depending on your oven.

11. Cool Before Serving: Once baked, remove the quiche from the oven and allow it to cool for at least half an hour before slicing and serving. This cooling period is essential as it allows the filling to fully set, ensuring clean, perfect slices. The quiche is best served warm rather than piping hot.

Top Tips for a Flawless Vegan Quiche:

Achieving a perfect vegan quiche is simpler with a few expert tips:

• Precision with Measurements: All my baking recipes are developed using metric grams. For consistently excellent results, I highly recommend using a digital kitchen scale for measuring ingredients, especially flour and butter. Cup conversions can be notoriously inaccurate and lead to inconsistent outcomes. Using a scale is not only more precise but often quicker and less messy too!
• Chilling the Pastry: Never skip chilling the pastry dough! If the dough is too warm, the butter will melt, making it incredibly sticky and difficult to roll out. Proper chilling ensures a manageable dough and contributes to a flakier crust.
• Handling the Pastry: For the crispiest, most tender pastry, avoid overworking the dough. Excessive handling develops gluten, leading to a tough crust. Also, try to keep the pastry cool throughout the rolling and lining process. Freezing the lined tart shell for 20 minutes before blind baking is a brilliant trick to help the pastry hold its shape, prevent shrinkage, and achieve that coveted crisp texture.
• Make-Ahead Pastry: If you’re short on time on the day of baking, the pastry dough can be made in advance. Store it well-wrapped in the refrigerator for up to two days. If it becomes too firm to roll, simply let it sit at room temperature for about 30 minutes to soften slightly before working with it.
• Shop-Bought Shortcut: For an even quicker preparation, you can absolutely use good quality shop-bought shortcrust pastry. Many brands are now accidentally vegan (always check the ingredients list). Jus-Rol pastry, for example, is generally vegan-friendly, just be sure to avoid their ‘all-butter’ varieties.
• Enhancing Eggy Flavour (Optional): While I personally prefer the savoury depth of this recipe, if you are a fan of a distinct “eggy” flavour in your vegan dishes, consider adding a small pinch of kala namak (black salt) to the filling mixture. Kala namak contains sulfur compounds that impart a sulfuric, egg-like aroma and taste.
• Cooling is Key: Patience is a virtue, especially after baking this quiche! Allowing the quiche to cool for at least half an hour after it comes out of the oven is crucial. This cooling period allows the filling to fully set and firm up, making it much easier to achieve clean, perfect slices. Furthermore, the flavours tend to develop and mellow beautifully as it cools slightly, and many find quiche is actually best served warm rather than piping hot.

How To Store This Quiche:

This vegan tomato spinach quiche is undeniably at its best when enjoyed freshly baked, offering the crispiest crust and most vibrant flavours. However, any leftovers can be stored effectively.

Place any remaining slices in an airtight container and keep them in the refrigerator for 2-3 days. The quiche is delicious eaten cold straight from the fridge, making it an excellent option for packed lunches. Alternatively, you can gently reheat individual slices in the oven or microwave until warmed through, though the pastry may lose some of its original crispness.

I do not recommend freezing this quiche. The texture of the silken tofu filling can become watery and crumbly upon thawing, and the pastry tends to become soggy, diminishing the overall quality of the dish.

More Delicious Vegan Lunch Recipes:

• Vegan Tomato Ricotta Galette
• Smoky Tomato Beans on Toast
• Savoury Vegan Scones with Herbs
• Vegan Thai Red Curry ‘Fish’ Cakes
• Creamy White Bean and Rosemary Soup
• Vegan Butternut Squash and Feta Phyllo Pie
• Mexican Style Tofu Scramble
• Vegan Spanakopita (Spinach Pie)
• Crispy Vegan Corn Fritters
• Vegan Spinach and Mushroom Crêpes with Almond Cheese

If you’ve had a chance to try this wonderful recipe, I would absolutely love to hear about your experience! Please consider rating it, leaving a comment below, or tagging @domestic_gothess on Instagram and using the hashtag #domesticgothess to share your delicious creations!

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