Vegan Spinach Quiche With Brown Basmati Crust

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Introduction: Vegan Spinach Quiche With Brown Basmati Crust

When I became a Vegan I thought I had to say good bye to all my favorite foods. Quickly I learned that was not the case, with a little imagination and creativity I could enjoy all my favorite foods guilt free.

This is the most delicious Quiche I've ever made in my life! It can be made a million different ways. It's also very healthy because it doesn't have any eggs or animal products, that means zero cholesterol and only good fats.

The texture is very creamy but firm, it will hold it's shape. You can definitely turn it into mini-quiches. this recipe serves 4 or 5 people, depending in how hungry they are.

Step 1: Ingredients

For the Quiche Filling:

- 10 ounces Extra Firm Silken Tofu
-2 tbsp Soy Milk
-2 tbsp Nutritional Yeast (optional)
-2 tsp Corn Starch
-1 tsp Onion Powder
-1/8 tsp Turmeric
-1/8 tsp Cumin
-Salt and Pepper to taste


For the Vegetables:

-1.5 cups Brocoli
-3 cups Fresh Spinach (or 3/4 cup frozen)
-2 cloves Garlic
-1/4 cup Green Pepper (or any color you like)
-1/4 cup Onion
-1/2 cup Diced Fresh Tomato


For the Crust:

-3/4 cup Brown Basmati rice

Step 2: Making the Crust

It's very simple to make this crust. Just cook the rice in 2.5 cups of water for 45 minutes over medium heat for the first 25 minutes. During the last 20 minutes of cooking turn the heat down to low and cover the pot.

After the rice is done, it will have a firm texture and it'll be moist, that's what we're looking for. It'll be crispier after it comes out of the oven. If you didn't before, add some salt and pepper. You can also add 2 tbsp of the filling to make the crust creamier instead of crunchy.

Press the rice into the baking dish to form a crust. See the picture below.

Step 3: Making the Tofu Mix and Vegetables

In a blender, process all the ingredients for the Quiche filling until smooth and put it in the fridge. Don't add too much turmeric because it'll give the dish a bitter taste.

Then in a pan with a little oil, cook the vegetables together, except for the spinach. If you don't want to add extra fat, just cook with 3tbsp water, which is what I did. When all the veggies are cooked add the spinach and mix well. After you have incorporated the Quiche filling that was prepared before and the veggies in a bowl, pour it over the rice crust.

Bake it for 35-45 minutes and let it rest for at least 15 minutes before cutting.


It couldn't be easier.

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15 Comments

I didn't use rice for the crust, though. Just poured some oatmeal on it and voil√°! Thanks for the repice!

Its great in stead of the corn starch I used flax seed meal just as excellent

What about using white rice? Would it cook the same?

I haven't tried this particular recipe, but in my experiments with rice pizza crusts I've found that the super sticky white sushi rice is the best... Not as healthy, of course, but it's easy to form into a pan and gets a nice crisp outside layer when baked.

What about using white rice? Would it cook the same?

I tried this recipe, but I think something must have gone wrong. Was disappointed. But thanks for posting! I am not sure what I did wrong, but it seems like the texture and flavor were off... Any ideas about what I did wrong?

What exactly was the problem? Was it just the combination of flavors?

I made this for a vegan buffet, it was creamy and delicious. But my rice did not stay together despite oiling my dish zealously...Aside from that it turned out really well. Thankyou :-)

I have been an on and off vegan because there are just so many delicious dishes out there. I love quiche but not the dairy. With this recipe however, I can have it regularly without the worry. Thank you very much for sharing.

This is so good! I could eat it all in one sitting. So delicious. Healthy vegan and yummy! 5 stars!!!!!!!!!! I baked it at 180 deg C without fan forced :)