Quiche is a delicious and well-known specialty from French cuisine. With this recipe, you can conjure a quiche simply and easily. This vegan spinach quiche with sun-dried tomatoes tastes great as a spicy brunch dish or as a tasty lunch and dinner. A great recipe that is easy to prepare and always welcomed.
A vegan dish, as tasty as the original
Who does not like a fine spinach quiche from France? My vegan recipe does not only work with spinach but also with other seasonal vegetables. It is important to pre-cook the vegetables for them to lose water and their raw taste. This will make the filling become nicely firm, just the way we all like it.
My recipe uses a cashew topping, which is used with small variations in many other recipes. Here you find a basic cashew cream recipe, that you can use, for example, for a potato gratin. The vegan cashew cream provides all dishes with creaminess and a lot of taste. It is a real jack-of-all-trades and handy to have ready at home.
I use dried tomatoes, which are intensely aromatic in taste. Since they have a very long shelf life, I always have a supply of them. With their great taste, they give many dishes that special twist.
Nutmeg – a very special ingredient
The sent of a whole nutmeg gives only a tiny taste of what to expect when freshly grated. With its warm and spicy taste, it gives countless dishes a wonderful aroma. In my cashew cream, it provides the vegan spinach quiche with that certain something and supports the taste of other spices.
I always recommend buying whole nutmegs, as nutmeg that has already been ground is no longer as aromatic. Grind them with a small grater and their essential oils will be released. These have already been evaporated in the powder form. Nutmeg lasts a very long time and can be stored for up to 2 years.
And now: bon appétit!
A quick note on baking, before you start: Each oven bakes individually, which can lead to a slightly different baking time. After 35 minutes, check how far the quiche has baked. You might need to take it out or to leave it a bit longer in your oven. Enjoy your vegan spinach quiche with sun-dried tomatoes!
Vegan Spinach Quiche with sun-dried tomatoes
Equipment
- 1 round baking pan (26 cm Ø)
Ingredients
For the dough
- 200 g wholegrain flour, spelt + 1-2 tbsp flour for rolling out the dough
- ½ tsp baking powder
- ½ tsp salt
- 3 tbsp oil (use from the jar with sun-dried tomatoes)
- 8 tbsp water
For the spinach filling
- 1 large onion (130g)
- 1 clove garlic
- 1 tbsp oil (use from the jar with sun-dried tomatoes)
- 300 g fresh baby spinach
- 10 sun-dried tomatoes
For the cashew sauce
- 120 g cashews
- 250 ml soy drink (alternatively use any other vegan milk)
- 1 piece nutmeg, use ¼ tsp freshly grated nutmeg powder
- 2 tbsp nutritional yeast
- 1 tsp apple cider vinegar
- lemon pepper and salt
Instructions
- First, soak the cashew nuts. Either 1 hour in cold water or 15 minutes in boiling hot water.
- Mix all ingredients for the dough in a bowl, knead into a smooth dough, wrap in foil and refrigerate.
- Finely dice the onions, garlic and sun-dried tomatoes.
- Take a large pan, heat 1 tablespoon of the oil (from the glass with the pickled tomatoes). Fry the onion pieces until translucent. After about 3 minutes add the garlic and tomato pieces and fry for another 2 minutes. Then add the fresh spinach. Cover with a lid for 1 minute so that the spinach collapses. Mix everything a little and set it aside.
- Preheat the oven to 180 degrees celsius convection.
- Finely puree all the ingredients for the cashew topping in a blender (alternatively in a tall vessel with a hand blender) and season to taste with salt and lemon pepper.
- Take the dough out of the refrigerator, roll it out to the size of the baking pan and place it in the pan. Prick the bottom with a fork.
- Spread the spinach filling on the dough base and evenly pour the cashew sauce over it.
- Bake the quiche in the middle of the preheated oven for 35-40 minutes.
Notes
- A don‘t Waste tip: use the oil from the pickled tomatoes for this recipe. You can use what is left for a salad dressing, for example.
- Don‘t Waste Your Taste tips: The quiche tastes best when it is still warm. For extra protein and a little smokey flavor, add 100g smoked tofu. Cut this into 5 mm cubes and fry them briefly together with the onions. The rest remains as described in the recipe above.
