Quiche is a savory breakfast pie or tart which is pretty similar to a frittata. It is usually loaded with vegetables, cheese ; I tried an eggless quiche. Spinach quiche is creamy, cheesy and totally delicious! It is baked in a flaky homemade pie crust that is very easy to make and can be prepared in under 10 minutes!
Ingredients
Pie crust
1 1/2 cup all purpose flour
5 tbsp. butter
1 tbsp. flax seed
pinch of salt
pinch of turmeric
Spinach mixture
1 tbsp. olive oil
1 mediun onion, finely chopped
12 oz. fresh spinach
Tofu filling
350g silken tofu, drained
1 tbsp chickpea flour
3 tbsp parmesan cheese
1 tsp salt
1/2 tsp black pepper
1/4 tsp turmeric
125g any shredded cheese
Method
Prepare pie crust
To make the flax-egg stir 1 tbsp ground flaxseeds in 3 tbsp water. Set aside for 5 minutes. (If you skip the flax-egg, add a little cold water)
In a large bowl, whisk together the flour and salt. Add cubed butter and the flax-egg (or just cold water). Knead with your hands until the dough starts to clump together. Transfer to a working surface and continue kneading until a smooth dough forms
Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes
Roll out evenly on a floured surface, about 4mm thick, then transfer into an 9-inch lightly greased pie dish. Shape the edges as you like and prick the bottom a few times with a fork.
Preheat oven to 425°F
Spinach mixture
In a large pan, heat the oil. Add in the chopped onion and sauté for about 3 minutes until lightly browned and softened. Add the spinach, and continue cooking until wilted, about 2 minutes
Transfer into a colander and drain. Then wrap in paper towels and squeeze to remove any excess liquid.
Tofu filling
Blend the tofu, chickpea flour, parmesan cheese, and seasonings until smooth and creamy.
Add spinach mixture and mix to combine. Then, stir in shredded cheese. Taste and adjust seasonings as needed. (If the filling seems too thick, add a bit of cream, or if it seems too watery, stir in a bit of flour.)
Fill the filling into the prepared crust, smoothing out evenly.
Bake for 10 minutes to set pie crust, then turn the temperature down to 356°F and bake for further 30-40 minutes until filling is set and light golden brown on top. (If the crust seems getting too dry during baking, brush with a little cream for a shiny golden color, and if it’s getting too dark, cover loosely with aluminum foil or baking paper).
Allow the quiche to cool slightly before slicing.
Serve and Enjoy!
Comments