Spinach and tomato quiche

Name: Spinach and tomato quiche
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8 pieces
Ingredients: 250 g wheat flour; 120 g vegan margarine; 60 g water; ½ tsp fine salt; 1 - 2 garlic cloves; 30 g soy flour; 60 g water; 400 g silken tofu; 30 g olive oil; 2 tbsp nutritional yeast; 1 tbsp starch; 1 tsp fine salt; ¼ tsp freshly ground black pepper; ¼ tsp ground nutmeg; 200 g spinach leaves, frozen; 2 tbsp breadcrumbs; 150 g cherry tomatoes; 30 g flaked almonds

4.4 (5 ratings)

Difficulty medium

Preparation time 25min

Total time 1h 45min

Serving size 8 pieces

Ingredients

250 g wheat flour
120 g vegan margarine, cold, cut into pieces, plus extra for greasing
60 g water, cold
½ tsp fine salt

1 - 2 garlic cloves
30 g soy flour, full fat, as egg replacement
60 g water
400 g silken tofu, drained
30 g olive oil
2 tbsp nutritional yeast
1 tbsp starch
1 tsp fine salt
¼ tsp freshly ground black pepper
¼ tsp ground nutmeg
200 g spinach leaves, frozen, defrosted, well drained, roughly chopped (see tip)
2 tbsp breadcrumbs, vegan
150 g cherry tomatoes, cut in half
30 g flaked almonds

Nutrition: per 1 piece
Calories: 1480 kJ / 353 kcal
Protein: 11 g
Carbohydrates: 29 g
Fat: 21 g
Fiber: 3.8 g