Vegan Spinach Quiche With Brown Basmati Crust




About: Just a lucky girl enjoying her two passions: teaching and food. I'm a practicing foodie (whatever that means), amateur decorator, DYI pro and an organized mess.

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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14 Discussions


6 years ago on Introduction

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


Reply 6 years ago on Introduction

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.


7 years ago on Introduction

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?

1 reply

8 years ago on Introduction

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 :-)


8 years ago on Introduction

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.


8 years ago on Introduction

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 :)


9 years ago on Step 3

i meant, if you are EVER feeling esp. high strung, and need to relax.

Rice prepared this way almost put me to sleep.


Reply 9 years ago on Step 3

nice picture in the blue dish... it does look good. And it really holds its shape? Looks rather frittata-ish.

You might want to try out some GABA rice for the rice part, just for fun. Especially if you are feeling high strung and need to relax, because it is VERY relaxing. 

I was just posting about it over on the "how to milk an almond" inst. 

I've always been a little leery of "silken tofu", nice as it behaves. It just feels 'off' to my intuition. I guess I feel the same way about anything in those tetrapaks, but then there's the GMO-soy issue too.

additionally, one of the problems I see for vegans (and my son is one) is that there's a lot of use of corn starch (another prime source of GMO) and the egg-replacer that gets used a lot...not sure how wholesome that it.

But all that aside, your dish is a step up from the usual. Nice work.


9 years ago on Introduction

It is great for a light supper or a snack. Thanks