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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Bake the Crust: Bake the crust for 5 minutes in the oven until just dry to the touch. Avoid overbaking to maintain texture.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Vegan Cheese and Season: If desired, dollop soft vegan cheese on top of the tart and season with additional salt and pepper.
- 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
