Recipe: Try this appetizing eggless spinach quiche at home
The spinach quiche, originating from the German 'Kuchen' and gaining fame in France, is a versatile dish embraced by many cultures. This egg-free vegetarian version offers a solution for those on egg-free diets without sacrificing the rich flavors and satisfying texture that define this classic. It stands as a testament to the adaptability and appeal of vegetarian cuisine. Let's begin this culinary journey.
Gather the following ingredients
For this dish, gather one cup of all-purpose flour and a pinch of salt for the crust. The filling requires two tablespoons of olive oil, one diced onion, two cups of spinach leaves, one cup of silken tofu, one-quarter cup almond milk, one-half teaspoon garlic powder, salt, pepper to taste, and one-half cup shredded vegan cheese.
Prepare the crust
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). In a bowl, combine one cup of all-purpose flour with a pinch of salt. Add three tablespoons of cold vegan butter, cutting it into the flour until the mixture resembles coarse crumbs. Gradually mix in two to three tablespoons of ice water, just until the dough begins to come together.
Cook filling ingredients
In a skillet over medium heat, warm two tablespoons of olive oil. Add one diced onion, sauteing until it becomes translucent. This may take around five minutes. Next, incorporate two cups of fresh spinach leaves and cook them until they wilt, which should take an additional three minutes. After cooking, remove the skillet from the heat and let the mixture cool slightly before using.
Blend tofu mixture
In a blender, combine one cup of silken tofu with a quarter cup of almond milk and a half teaspoon of garlic powder. Season with salt and pepper to taste. Blend until the mixture is completely smooth. This tofu-based blend will serve as the binding agent for our quiche, replacing eggs and ensuring the filling sets correctly during baking.
Assemble quiche
Press dough into a nine-inch pie pan, forming a crust up the sides. Prick the bottom with a fork and bake for 10 minutes until golden. Remove from the oven, layer on onions and spinach, then pour over the tofu mixture. Top with shredded vegan cheese and bake for an additional 35 minutes until firm. Cool for 10 minutes before slicing. Serve warm.
