Spinach Quiche with Tofu Ricotta & Caramelized Onions

  Spinach Quiche with Tofu Ricotta & Caramelized Onions courtesy of Aneta Sucha at @just_sunflower

For the pastry:

1 cup plain flour

1/2 cup vegan butter

about 4 tbsp water


For the filling:

2 blocks of firm tofu

sliced cherry tomatoes (about 1 small package)

baby spinach

4 cloves of garlic

caramelized onion (about 3 medium,sugar,water)

olive oil

nutritional yeast


salt, pepper 

Preparation method

1.To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.

2.Preheat the oven to 190C/375F/Gas 5.

3.Meanwhile prepare the filling. Mash tofu with salt, pepper, basil and olive oil together and set aside. Now roast garlic and spinach just a 3 minutes and set aside. Prepare caramelized onions.

4. Roll out the pastry on a light floured surface and line well-buttered flan dish. Fill it with tofu ricotta, spinach, sliced tomatoes and caramelized onion. Bake for 30-40 minutes 

*Note: I add a pinch of turmeric to tofu riccota for a yellow colour.

2 responses to Spinach Quiche with Tofu Ricotta & Caramelized Onions

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