A vegan gluten-free spinach cheddar quiche on a dark background

Vegan Gluten-Free Quiche

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Delicious, savory, and a whopping 21 grams of protein per serving? This 100% vegan and gluten-free spinach cheddar quiche has to be tasted to be believed. The tofu base gives a perfect eggy texture with nutritional yeast for taste and delicious daiya cheese. Our signature gluten-free pie crust brings the whole thing together.

A slice of spinach cheddar quiche with a bite taken out on a white plate

Ingredients

Crust
122g Oat Flour
41g Rice Flour
40g Potato Starch
28g Tapioca Starch
22g Brown Sugar
1/2 tsp Xanthan
1/2 tsp Sea Salt
85g Vegan Butter
109g Cold Water

Filling
14 oz Tofu (Drained)
2 Tbsp Nutritional Yeast
1/4 tsp Salt
1/4 tsp Turmeric
1/4 tsp Garlic Powder
1/4 tsp Black Pepper
1/4 tsp Italian Seasoning
75g Oat Milk
23g Spinach
46g Cheddar

A slice of quiche on a cooling rack surrounded by spinach and cheddar cheese

Recipe

1. Add all dry ingredients to a mixed bowl, then add in butter in small chunks

2. Mix on low speed until it resembles crumbs

3. Slowly add in water until it becomes a dough that doesn't fall apart

4. Let sit in the fridge for 15-30 min

5. Line a circular pan with dough and bake for 8 minutes

6. Immersion blend all filling ingredients except spinach and cheddar until fully blended

7. Mix in spinach and cheddar

8. Add filling into crust. Quiche should be full but not overflowing

9. Bake for 40 min at 320° F

Enjoy!

A slice of spinach cheddar quiche on a white plate

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