Vegan Pumpkin and Spinach Quiche with Beetroot and Tofu Filling Recipe

Introduction

This vegan pumpkin and spinach quiche is a delicious, nutritious option perfect for any meal of the day. With a hearty pumpkin crust and creamy tofu filling, it’s packed with flavor and plant-based goodness. Serve it warm or cold with a fresh side salad for a satisfying dish.

Ingredients

• 1 1/2 cups (350g) roughly chopped pumpkin (boiled, steamed, roasted, or 350g canned pumpkin puree)
• 1 cup (80g) chickpea flour
• 1 tbsp ground chia or flax seeds
• Pinch of salt
• 1/4 cup (65g) water (if needed)
• 1 medium onion (110g), diced
• 2 cups (120g) spinach, kale, or leafy greens (packed)
• Extra virgin olive oil or water (as needed)
• 1 tbsp balsamic vinegar (to taste)
• 1 cup (250g) firm tofu
• 3/4 cup (190g) dairy-free milk (more if needed)
• 3 tbsp (8g) nutritional yeast
• 2 tbsp (30g) tahini
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp black salt (kala namak) (optional but recommended)
• 1/4 tsp turmeric powder
• Salt and pepper (to taste)
• 1 medium beetroot (110g), boiled, steamed or roasted then diced (or canned)
• 1/4 cup (80g) soft vegan cheese (such as cream cheese)
• Salt and pepper (to taste)

Instructions

1. Step 1: Preheat the oven to 180°C (320°F). Grease or line a 23cm (10 inch) pie or quiche dish.
2. Step 2: To make the crust, add the pumpkin, chickpea flour, ground chia seeds, and salt to a food processor. Process until smooth and thick. If too dry, add a little water and process again.
3. Step 3: Transfer the mixture to your pie dish. Using wet hands or a spoon, spread it evenly on the bottom and sides about 6 mm (1/4 inch) thick. Wet hands or spoon as needed to prevent sticking.
4. Step 4: Bake the crust for 5 minutes until just dry to the touch. Avoid overbaking.
5. Step 5: In a saucepan over medium heat, sauté the diced onion in olive oil or water for 5 minutes. Add the spinach and balsamic vinegar, cook until greens are wilted. Set aside.
6. Step 6: In the food processor, combine tofu, dairy-free milk, nutritional yeast, tahini, onion powder, garlic powder, black salt, turmeric, salt, and pepper. Process until smooth. Add more milk if needed.
7. Step 7: Remove the blade from the processor and stir in the sautéed onion and greens. Adjust seasoning if necessary.
8. Step 8: Pour the tofu filling into the prepared pumpkin crust, smoothing the top. Scatter the diced beetroot over the filling and gently press in.
9. Step 9: Bake the quiche for 15-20 minutes until the filling is golden and set. It should spring back gently when touched.
10. Step 10: Optionally, top with vegan cheese and season with extra salt and pepper. Serve warm or cold with a side salad.

Tips & Variations

• Use steamed or roasted pumpkin for a richer flavor, or canned puree for convenience.
• Substitute kale or other greens for spinach based on seasonal availability.
• Black salt adds an eggy flavor but can be omitted if unavailable.
• Try adding herbs like thyme or rosemary to the filling for extra aroma.
• To make the crust crispier, bake it a few minutes longer before filling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The quiche can also be frozen for up to 1 month; thaw overnight in the fridge before reheating. Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche ahead of time?

Yes, you can prepare the crust and filling a day in advance. Assemble and bake just before serving for the freshest taste.

Is this quiche gluten-free?

Yes, this recipe is naturally gluten-free since it uses chickpea flour for the crust instead of wheat flour.

Vegan Pumpkin and Spinach Quiche with Beetroot and Tofu Filling Recipe

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★★★★★

4.5 from 142 reviews

• Author: Harper
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

This vegan pumpkin and spinach quiche offers a creamy, savory filling nestled in a gluten-free chickpea and pumpkin crust. Packed with nutrient-rich ingredients like tofu, spinach, and beetroot, it’s a wholesome and flavorful dish perfect for any occasion, served warm or cold.

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Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups (350g) roughly chopped pumpkin (boiled, steamed or roasted or 350g canned pumpkin puree)
• 1 cup (80g) chickpea flour
• 1 tbsp ground chia or flax seeds
• Pinch of salt
• 1/4 cup (65g) water (if needed)

Filling

• 1 x (110g) medium-size onion (diced)
• 2 cups (120g) spinach, kale or leafy greens (packed)
• Extra virgin olive oil or water (as needed for sautéing)
• 1 tablespoon balsamic vinegar (to taste)
• 1 cup (250g) firm tofu
• 3/4 cup (190g) dairy-free milk (more if needed)
• 3 tablespoons (8g) nutritional yeast
• 2 tablespoons (30g) tahini
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon black salt (kala namak) (optional but highly recommended)
• 1/4 teaspoon turmeric powder
• Salt and pepper (to taste)
• 1 x (110g) medium-size beetroot (boiled, steamed or roasted then diced or canned)
• 1/4 cup (80g) soft vegan cheese (such as cream cheese)
• Salt and pepper (to taste)

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Instructions

1. Preheat Oven: Preheat your oven to 180°C (320°F). Grease or line a 23cm (10 inch) pie or quiche dish to prepare for the crust.
2. Make the Crust: Place pumpkin, chickpea flour, ground chia seeds, and a pinch of salt into a food processor. Blend until you have a thick, sticky paste. If dry, add water gradually and process again.
3. Form the Crust: Transfer the mixture to your pie dish. Using wet hands or a spoon, spread the crust evenly on the bottom and sides, about 6 mm (1/4 inch) thick. Rewet your hands or spoon if mixture sticks.
4. Bake the Crust: Bake the crust for 5 minutes in the oven until just dry to the touch. Avoid overbaking to maintain texture.
5. Prepare Sautéed Vegetables: Heat olive oil or water in a saucepan over medium heat. Sauté diced onion for 5 minutes, then add spinach and balsamic vinegar. Cook until greens are wilted and tender. Set aside.
6. Prepare Filling Base: In the same food processor (no need to wash), blend tofu, dairy-free milk, nutritional yeast, tahini, onion powder, garlic powder, black salt, turmeric, salt and pepper until smooth and creamy. Add more milk if needed to reach a smooth consistency.
7. Combine Filling and Vegetables: Remove blades from processor. Fold the sautéed onion and greens into the tofu mixture with a spoon. Adjust seasoning with salt and pepper.
8. Assemble Quiche: Spoon the tofu filling into the partially baked pumpkin crust, smoothing the top. Scatter diced cooked beetroot evenly over the filling, pressing gently into the mixture.
9. Bake Quiche: Bake for 15-20 minutes, until the filling is set, golden on top, and springs back slightly when touched, indicating it is cooked through.
10. Add Vegan Cheese and Season: If desired, dollop soft vegan cheese on top of the tart and season with additional salt and pepper.
11. Serve and Store: Serve warm or cold with a side salad. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.

Notes

• Optionally use canned pumpkin puree and beetroot to save time.
• Ground chia or flax seeds help bind the crust; ensure they are finely ground for best results.
• Black salt (kala namak) gives an eggy flavor but can be omitted if unavailable.
• Use extra vegan milk to adjust the filling consistency if too thick.
• This quiche is gluten-free and vegan, catering to various dietary needs.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegan

Keywords: vegan quiche, pumpkin quiche, spinach quiche, gluten-free quiche, vegan baking, plant-based main dish, chickpea flour crust, tofu quiche