Vegan Spinach Quiche with sun-dried tomatoes
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 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.
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.
Tried this recipe?Let us know how it was!