This deep pan quiche is chunky, decadent, awesome, child-friendly, moist yet holds its form, flavoursome, ideal for picnics, can be eaten hot or cold, filling, delicious, yes, mouthwatering vegan for YOU.
INGREDIENTS FOR PASTRY
¾ cup plain unbleached flour
¾ cup wholemeal/wholewheat flour
1/3 cup margarine (non-dairy)
a pinch of salt
cold water (around 3-4 Tbsp)
INGREDIENTS FOR FILLING
1 350g (12 oz) pack firm silken tofu
2 cups cooked spinach, drained from its water (I used fresh for this one, but frozen is fine)
4 to 6 cloves garlic, finely chopped (I used the long garlic)
4 tsp egg replacer (I used Orgram)
¾ cup (180 mL) soya milk
salt
2 to 3 cups grated vegan cheese, depending on how cheezy you like it (I used my own, but you can use Daiya, or any other available brand)
INGREDIENTS FOR TOPPING
Olive oil for drizzling
2 Tbsp pumpkin seeds
1 tsp fennel seeds
1 Tbsp flaxseeds
METHOD FOR PASTRY
- Then place all the pastry ingredients (except for the water) into a food processor, and mix until the consistency resembles that of bread crumbs.
- Transfer into a large mixing bowl, and slowly add the water whilst kneading the mixture with your hands until a ball is formed. Dust the ball with flour, then place it in a plastic bag and refrigerate for an hour or so. Meanwhile, make your filling.
METHOD FOR FILLING
- Place the tofu, together with the egg replacer, in your food processor, and process, adding the milk after 20 seconds or so.
- Then add the grated cheese, and salt, and pulse 3 or 4 times, but don’t over-process.
METHOD FOR ASSEMBLING
- First pre-heat your oven to 375ºF (190ºC).
- Grease a 10-inch (25cm) quiche pan, 2 inches (5 cm) deep.
- On a clean surface dusted with flour, roll out the pastry to fit the pan. Carefully transfer the pastry to the pan, trimming off any extra around the edge.
- Next, distribute as evenly as you can the spinach (I often chop mine after boiling with kitchen scissors), then place your garlic on, covering the surface of the spinach.
- Now spoon in your batter mixture, then sprinkle the pumpkin and flax seeds on the surface, and place in the oven for 15 minutes.
- Remove from oven, then drizzle the top with olive oil – this will create the most unbelievably delicious looking and tasting thin golden surface, before you tuck into the ‘ricotta’ and spinach filling.
- Pop back in the oven for a further 10 to 20 minutes, until it turns golden. Then test to see if it’s ready by spiking from the top with a sharp object– if it comes out clean-ish from the batter, this means it’s set, and your quiche is ready. Serve hot or cold – I prefer cold. Either way, it’s going to be delicious !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !
suitable for vegans, vegetarians and meat-eaters alike
February 10th, 2013 at 6:46 pm
Oh Miriam, you are killing me with your recipes. It looks SO Good!!
I will be going out later to get my veggies, I might be making this today! Thank you for your awesome recipes.
February 10th, 2013 at 7:09 pm
Hi there Susan – I am so glad that you will be making this – enjoy, enjoy, enjoy and come back with your feedback as and when.
February 10th, 2013 at 7:45 pm
Thank you for posting, this looks amazing! I am going to make it this week!
February 11th, 2013 at 6:16 am
hi Miriam ,just wanted to say thanks for so many great recipes ,when ever I can’t decide what to cook for dinner I just have to come here and I always find some thing R
February 11th, 2013 at 2:37 pm
This reminds me of my grandmothers spinach and feta pie. Cannot wait to try this. Thank you for all you do!
February 11th, 2013 at 2:38 pm
Can I substitute whole meal flour with whole wheat flour?
February 11th, 2013 at 2:56 pm
Sure you can Ashley. Let me know how it goes as and when.
February 11th, 2013 at 3:53 pm
Hi there Andrea and welcome here. Are you referring to Spanakopita ? If so, here is my recipe for it for you to see. Hope you enjoy my recipes and come back with your feedback. Cheers. http://mouthwateringvegan.com/2012/09/08/spanking-spanakopita/
February 11th, 2013 at 3:59 pm
Rhonda Hi and thanks for dropping by here and am glad that my recipes come in handy for you ! Cheers your way !
February 11th, 2013 at 4:06 pm
Hi there Amy, do let me know how it goes as and when.
February 11th, 2013 at 8:53 pm
Recently found your site!! I can’t wait to try some of your recipes.
February 11th, 2013 at 9:31 pm
This looks so good. I am going to see if I can get my 7 year old daughter to eat it.
February 12th, 2013 at 12:04 pm
Hi there Ruth, and welcome here. My 6 year old daughter (a fussy eater) loved it, I served it cold to her, but warm is good too ! Hope your little one enjoys it too !
February 12th, 2013 at 12:08 pm
Diane Hi there, am glad you found my site and I look forward to your future comments and feedback on my blog ! Best wishes your way in the meantime !
February 12th, 2013 at 3:36 pm
Hi I was wondering what is wholemeal flour?? And when you say pop the garlic?? what do you mean ?? Sorry just starting to cook/bake and not familiar with these terms?!!
THanks
February 12th, 2013 at 3:51 pm
Hi there Brigitte and welcome here. Wholemeal flour = use wholewheat flour. Pop = place. Hope this helps.
February 17th, 2013 at 1:44 pm
Hi, Came across your blog after seeing your book on Amazon (now safely pre-ordered!). Not had a full browse through everything yet but I just found this recipe which looks amazing. I have everything in except Vegan Cheese but you say that you used your own cheese what recipe did you use?
February 17th, 2013 at 4:08 pm
Carol Hi there and welcome here. Firstly thanks for pre-ordering my book ! Next of all my answer depends on where you live, if you are in the States or Canada you may wish to purchase Daiya cheese. You may be happy to know that 4 or 5 of my cheese recipes are published in the book you ordered, so you will be able to make them time and time again, and very easy to make too ! For this recipe, if you are out of cheese use nutritional yeast and a few herbs of your choice if you wish to make it soon. Otherwise may be tomorrow when the shops are open for vegan cheese. I will be expanding more on this subject in my free new upcoming monthly newsletter. Let me know if you wish me to add you to my list. I look forward to your future comments on my blog !
February 18th, 2013 at 4:22 pm
This looks so perfect! I can imagine serving this to my extended family and impressing them all!
February 18th, 2013 at 5:41 pm
Jennifer Hi there and welcome here. Now, you go ahead and do that and come right back with your feedback as and when ! Cheers your way !
February 19th, 2013 at 2:48 am
yum
February 19th, 2013 at 10:29 am
Hi Meg, hope you make and enjoy it. If so, let me know.
February 20th, 2013 at 4:10 pm
[...] via Mouth Watering Vegan [...]
February 21st, 2013 at 12:26 pm
Hi and thanks for the Pingback !
(Mouthwatering is spelt one word). 
February 23rd, 2013 at 8:46 am
Cheese? I’m confused about dairy being in a vegan recipe?
February 23rd, 2013 at 11:06 am
Hi Liz, no need to be confused. We make our own non-dairy ‘cheese’ and the ingredients in this once cooked emulates ricotta cheese – most vegans already know this. It usually confuses non-vegans because they don’t know that we make our own non-dairy equivalent. The same for milk, we still call it milk, but often times the base is a soya or nut one. Cheers.
February 25th, 2013 at 10:53 pm
CA ma l ‘ air delicious thank you “
February 26th, 2013 at 8:52 am
So glad you enjoyed it Lunesoleil !
February 28th, 2013 at 3:55 pm
Beautiful! I’d love to make this tonight! I don’t have egg replacer on hand but I do have flax and chia. Would your recipe translate to one flax or chia egg? I’m still new to vegan baking. Thank you!!
March 1st, 2013 at 4:09 pm
Hi there Neil and welcome here. To be honest with you I am not sure about the measurements of flax and chia since I don’t much use them in baking, and I tend to use organ a lot of the time, one teaspoon of the powder is equivalent to one egg, so I go by that measurement. Do google your inquiry and get back to me with your result if you can – in that way we can let others know too. Hope you enjoy this ! Cheers !
March 8th, 2013 at 9:43 pm
Made this tonight and it was nothing short of spectacular! I used chia seeds instead of egg re placer and it worked out fine. Grounded chia, boiled til thickened and used the same measurements given in the recipe.
Thanks for a great recipe Miriam!
March 9th, 2013 at 8:52 am
Cyba Hi there and welcome here. I am delighted that you made this and enjoyed it. Great to know it worked so well with the ground chia too ! I look forward to your future comments on my blog. Best wishes your way in the meantime.
March 27th, 2013 at 7:42 pm
Thanks Miriam. I love your website! I live in Iceland and some ingredients are hard to come by but your recipes are always with “normal” stuff in them. Thank you so much for sharing all your recipes and I’m looking forward to the book!
March 27th, 2013 at 9:17 pm
Hi Gyda and thanks for dropping by here with your comment. Here is a link to my Amazon UK store for you to browse my most used ingredients in the event that you cannot find them in Iceland http://mouthwateringvegan.com/my-store-uk/ (when you click the link you will then come to my page, click on ‘Vegan Pantry’ and you will see the few items that I frequently use there – Thank you for pre-ordering my book, that is kind of you and hope you enjoy my recipes from here in the meantime.
April 4th, 2013 at 5:07 pm
oh Miriam,made your spinach/ricotta/garlic quiche just now and we are eating it.A perfect form and taste.Had spinach in the freezer from my own vegetablepatch,smoked garlic and not enough “cheese”so used some yeastflakes.DELICIOUS !!!!!!.MIRIAM FOR PRESIDENT !!!!!
Thank you for this and all your other recipes.they enrich
our life.:)
April 5th, 2013 at 11:02 am
Etza Hi there and thanks for your feedback on my quiche, so glad you enjoyed it ! It can be eaten both cold or hot making it great for any season in the year, or any occasion for that matter ! Best wishes your way in the meantime !
April 5th, 2013 at 5:51 pm
I’ve bought all the ingredients ready to make, except cheese and looking forward to making it
April 5th, 2013 at 7:11 pm
Emily Hi there and so glad that you are about to make this. Kindly note that nutritional yeast is completely different to the yeast used to make bread. Here is a link for future reference to help you out (note also that you can make your own vegan cheese with this ingredient) http://www.amazon.com/Nutritional-Yeast-Shaker-Red-Star/dp/B000197GMA/ref=as_li_tf_cw?&linkCode=waf&tag=mouthwvegan02-20 – hope this helps you ! and let me know how it all goes as and when.
April 8th, 2013 at 5:22 pm
I made this and it came out beautifully! I had to use real cheese because I couldn’t get nutritional yeast or any supplement – that will be on my UK shopping list. Thanks for the recipe! x
April 8th, 2013 at 6:25 pm
So glad you enjoyed this Emily !
April 26th, 2013 at 6:04 pm
I have just made your vegan quiche recipe & it was delicious!!! Thank you for your inspirational posts!! xxx
April 26th, 2013 at 8:50 pm
Hi Fiona – I am so glad you made and enjoyed this quiche. I very much look forward to your future comments on my blog !
May 3rd, 2013 at 10:57 am
This looks great. I am assuming when adding the Daiya cheese you mean the mozzarella since that would be closer to a ricotta flavor then the chedder . . . yes?
May 3rd, 2013 at 3:53 pm
Hi Claire – either of the cheeses, one that you prefer and know will melt. Mozzarella would be ideal, enjoy !