🌱 Vegan Spinach and Ricotta Quiche

A flaky golden crust filled with creamy dairy-free ricotta, tender spinach, and a silky custard-like filling — this vegan quiche is hearty, satisfying, and perfect for brunch, lunch, or even dinner!

🥧 Ingredients

For the crust (or use store-bought vegan pie crust):

• 1 ½ cups all-purpose flour (or gluten-free blend)
• ½ tsp salt
• ½ cup vegan butter (cold, cubed)
• 3–4 Tbsp ice water

For the filling:

• 1 block (14 oz) firm tofu, pressed
• ¼ cup unsweetened plant milk
• 2 Tbsp nutritional yeast
• 1 Tbsp lemon juice
• 1 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp turmeric (for color)
• Salt & pepper, to taste

Add-ins:

• 2 cups fresh spinach, sautéed until wilted
• ½ cup vegan ricotta (store-bought or homemade)
• ½ cup dairy-free shredded mozzarella (optional, for extra creaminess)

👩‍🍳 Instructions

1. Prepare the crust
   • Mix flour and salt in a bowl. Cut in vegan butter until crumbly.
   • Add ice water gradually until dough forms. Wrap and chill for 30 minutes.
   • Roll out and press into a pie dish. Pre-bake at 375°F (190°C) for 10 minutes.
2. Make the filling
   • Blend tofu, plant milk, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, turmeric, salt, and pepper until smooth.
3. Assemble the quiche
   • Spread the sautéed spinach evenly over the crust.
   • Pour the tofu mixture over the spinach.
   • Dollop vegan ricotta and sprinkle vegan mozzarella on top.
4. Bake
   • Bake at 375°F (190°C) for 35–40 minutes, until golden and set in the center.
   • Let cool for 10 minutes before slicing.

✨ Tips

• Add mushrooms, sun-dried tomatoes, or caramelized onions for extra flavor.
• Leftovers keep well in the fridge for up to 4 days and can be eaten warm or cold.
• Pairs beautifully with a fresh side salad or roasted veggies.