Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation
  • Home
  • About
  • Recipes
  • Information
    • What the heck is that?!
    • Watch & Learn
    • Calcium
    • Protein
  • Contact

Angela’s Vegan Quiche

April 23, 2011 by epicureanvegan

Angela's Vegan Quiche -- Epicurean VeganThis wonderful recipe comes from Angela of Vegangela, one of my favorite vegan bloggers. Her recipes all look amazing—I’ve bookmarked so many of them. I had to try this one out—perfect for Easter, by the way. The Sixth Grader remarked, “It’s amazing,” and The Husband, who loved quiche before going vegan, couldn’t get enoughย  of it. I made only one or two minor changes, otherwise, I followed Angela’s recipe as she posted it. Next time I make it (and believe me, it will be a regular thing at my house) I’ll add mushrooms. Angela also lists sun-dried tomatoes as another addition.

INGREDIENTS:
1 Tbs olive oil
1 small onion, chopped
1 garlic clove, minced
1/2 bag fresh spinach or 1/2 package of frozen spinach, thawed and drained (I used 3 cups of fresh spinach)
1/2 cup cashews, soaked in water for an hour and drained
1/2 block firm tofu
1/4 cup nutritional yeast
4 Tbs soy milk (I used almond milk)
1/2 tsp tumeric
Salt & pepper
1 package defrosted phyllo dough, or 1 vegan pie crust
1/4 tsp paprika
1-2 tomatoes, sliced (optional)
1 C mushrooms, diced (optional)
1/2 C fresh basil, chopped (I added that to the spinach)
1/3 C Daiya cheese (optional)

DIRECTIONS:
Preheat oven to 375. If using the phyllo pastry sheet, be sure to thaw it according to the package instructions. I thought I was being so clever by placing it in a zip lock and placing it in warm water. Wrong. Since it’s folded in thirds, it will meld together. I’m such a dork. So I ended up shaping it into a ball and rolling it out. No biggie, but really not as easy. I ended up piecing the darn thing together to make it fit into a pie plate and it came out funky, but still worked!

In a medium skillet, heat the olive oil and garlic. Add the onion and cook a few minutes—until they start to brown. Add the spinach (and basil, if using), along with some salt and pepper. Cook a few more minutes, or until the spinach starts to wilt; remove from heat.

Angela's Vegan Quiche -- Epicurean VeganMeanwhile in a food processor, grind the cashews up until fine. Add the tofu, nutritional yeast, milk, and turmeric. Blend until smooth and creamy. You may need to add a bit more milk.

Angela's Vegan Quiche -- Epicurean VeganIn a medium bowl, combine the tofu mixture and spinach mixture. You can stir in some cheese if you’d like, too. Line a pie plate with the pastry sheet, just like a pie crust. Pour the tofu/spinach filling into the pie and spread around evenly.

Angela's Vegan Quiche -- Epicurean VeganBake for 20 minutes. I then sprinkled the top with a mixture of Daiya cheddar and mozzarella and baked it another 10 minutes, or until the crust browned and the cheese is melted.

Angela's Vegan Quiche -- Epicurean VeganYou will love this vegan quiche—a fabulous and easy breakfast. Thanks, Angela for sharing this winning recipe! ๐Ÿ™‚

Angela's Vegan Quiche
 
Print
This wonderful recipe comes from Angela of Vegangela, one of my favorite vegan bloggers. Her recipes all look amazing---I've bookmarked so many of them. I had to try this one out---perfect for Easter, by the way. The Sixth Grader remarked, "It's amazing," and The Husband, who loved quiche before going vegan, couldn't get enough of it. I made only one or two minor changes, otherwise, I followed Angela's recipe as she posted it. Next time I make it (and believe me, it will be a regular thing at my house) I'll add mushrooms. Angela also lists sun-dried tomatoes as another addition.
Author: Epicurean Vegan
Ingredients
  • 1 Tbs olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • ½ bag fresh spinach or ½ package of frozen spinach, thawed and drained (I used 3 cups of fresh spinach)
  • ½ cup cashews, soaked in water for an hour and drained
  • ½ block firm tofu
  • ¼ cup nutritional yeast
  • 4 Tbs soy milk (I used almond milk)
  • ½ tsp tumeric
  • Salt & pepper
  • 1 package defrosted phyllo dough, or 1 vegan pie crust
  • ¼ tsp paprika
  • 1-2 tomatoes, sliced (optional)
  • 1 C mushrooms, diced (optional)
  • ½ C fresh basil, chopped (I added that to the spinach)
  • ⅓ C Daiya cheese (optional)
Directions
  1. Preheat oven to 375. If using the phyllo pastry sheet, be sure to thaw it according to the package instructions. I thought I was being so clever by placing it in a zip lock and placing it in warm water. Wrong. Since it's folded in thirds, it will meld together. I'm such a dork. So I ended up shaping it into a ball and rolling it out. No biggie, but really not as easy. I ended up piecing the darn thing together to make it fit into a pie plate and it came out funky, but still worked!
  2. In a medium skillet, heat the olive oil and garlic. Add the onion and cook a few minutes---until they start to brown. Add the spinach (and basil, if using), along with some salt and pepper. Cook a few more minutes, or until the spinach starts to wilt; remove from heat.
  3. Meanwhile in a food processor, grind the cashews up until fine. Add the tofu, nutritional yeast, milk, and turmeric. Blend until smooth and creamy. You may need to add a bit more milk.
  4. In a medium bowl, combine the tofu mixture and spinach mixture. You can stir in some cheese if you'd like, too. Line a pie plate with the pastry sheet, just like a pie crust. Pour the tofu/spinach filling into the pie and spread around evenly.
  5. Bake for 20 minutes. I then sprinkled the top with a mixture of Daiya cheddar and mozzarella and baked it another 10 minutes, or until the crust browned and the cheese is melted. Enjoy!
3.5.3208

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • More
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)

Like this:

Like Loading...

Filed Under: Breakfasts Tagged With: brunch, fast and easy, spinach, tofu, Vegan, vegan quiche, Vegangela

« Vegetable-Barley Soup
Crispy “Chicken” Salad »

Comments

  1. Angela says

    April 23, 2011 at 7:07 pm

    YAY! So glad to hear that everyone liked this! MMM it must be amazing with Daiya cheese. You could even add faux ham or bacon to it to make a ham & cheese quiche. So many possibilities. I’ll be trying new variations myself again soon. Thanks for the support! ๐Ÿ™‚

  2. Tracy Wood says

    February 16, 2013 at 3:00 pm

    I am definitely going to try this….got it on the menu for the upcoming week!

  3. Anhung Paulhe says

    April 7, 2016 at 8:33 am

    Thank you so much for this recipe !!!!!
    I didn’t have cashews so I used oats instead and it turned out perfect.

    ๐Ÿ™‚

Connect

  • Email
  • Facebook
  • Pinterest
  • Twitter

The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
Read More

Subscribe

Enter your email address to receive recipes to your inbox.

Links To Visit

Animal Place Sanctuary
Disease Proof
Doctor Yourself
More....

Top Posts & Pages

  • Pasta with Creamy Coconut-Mushroom Sauce
  • Edamame Spaghetti with Lemon-Garlic Sauce
  • Easy, Healthy Granola
  • Lemony Pan-Fried Chickpeas with Chard
  • Coconut-Lemon Bundt Cake

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme

© 2025 · Epicurean Vegan · Designed by: Upperdale Designs on the Genesis Framework· WordPress · Log in · Return to top of page

%d