Vegan Spinach Quiche

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This Spinach Quiche is inspired by classic French cooking. It's packed full of caramelised shallots, spinach and tangy vegan cheese.

Prep Time30

Cook Time1 30

Resting time30

Total Time3

Course: Dinner, Main Course

Cuisine: French

Diet: Vegan, Vegetarian

Keyword: aquafaba, gram flour, shallots, spinach, vegan cheese

Servings: people

Calories: 416.77kcal

Equipment

1 7 inch tart tin

Ingredients

For the pastry

200 g plain flour
100 g vegan butter
4 - 6 tsp plant milk

For the filling

3 banana shallots
2 tbsp olive oil
150 g vegan cheese grated
250 g spinach
salt and pepper
75 g gram flour (also known as chickpea flour)
1 tbsp nutritional yeast
0.5 tsp onion powder
0.5 tsp garlic powder
1 pinch nutmeg ground
190 ml water
3 tbsp aquafaba (or chickpea water)

Instructions

Cut up the vegan butter into cubes and add to a mixing bowl along with the flour.
Rub the vegan butter and flour between your fingertips until you have a mixture that resembles breadcrumbs.
Add the plant milk a few tbsp at a time until the pastry comes together into a ball of dough.
Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes.
While the pastry is resting, pre-heat your oven to 150C.
Thinly slice your shallots then add them to a pan with 2 tablespoons of olive oil and a good pinch of salt.
Saute for 10-15 minutes until golden brown.
In the meantime, wilt your spinach in a large pan with a splash of water.
Once wilted, remove from the pan and leave to cool.
Once cold enough to touch, squeeze out all of the liquid.
Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
Flour your rolling pin then roll out the pastry into a circle 5cm/2” larger than the quiche tin.
Carefully lift it into the tin and push it into the corners and grooves.
To cut off the excess pastry, roll the rolling pin over the top of the tin.
Prick the bottom of the pasty with a fork.
Scrunch up baking paper then place inside the pastry case. Top the baking paper with baking beans.
Bake in the oven for 20 minutes or until beginning to go a pale golden colour.
Remove the baking paper and baking beans and bake for another 5 minutes until golden.
While the pastry case is baking, add the gram flour, onion powder, garlic powder, nutmeg and nutritional yeast into a bowl.
Slowly pour in the water, mixing continuously so that there are no lumps.
With an electric whisk, whisk the aquafaba in a separate bowl until light and fluffy, holding soft peaks.
Fold the aquafaba into the wet mix.
Once the pastry case is baked, cover the base with the caramelised onions, followed by the vegan cheese. Lastly add the wilted spinach.
Pour over the gram flour and aquafaba mix.
Bake in the oven at 160C for 30 minutes or until the quiche is golden on top and the middle is set.
Enjoy hot or cold.

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