Vegan Superfood Quiche

Vegan Superfood Quiche

Preparation time: 120 min
Servings: 4

Cooking utensils

• 1 quiche or springform pan (Ø 26 cm)
• 1 mixing bowl

Ingredients

Dough

• 250 g flour
• 120 g vegan margarine (cold, in pieces)
• 60 g water (cold)
• ½ tsp salt

Superfood Quiche Filling

• Vegan margarine for greasing
• 1 clove of garlic
• 30 g full-fat soy flour (as an egg substitute)
• 60 g water
• 400g silken tofu (drained)
• 30 g olive oil
• 2 heaped tablespoons of nutritional yeast (10 g)
• 1 heaped tablespoon of cornstarch (15 g)
• 1 tsp salt
• ¼ tsp pepper
• ¼ tsp nutmeg (grated)
• 200 g spinach leaves
• 150g cherry tomatoes (halved)
• 30 g almonds (slivered)
• 2 tsp spirulina powder

Instructions

1. Mix flour, margarine, water and salt.
2. Form the dough into a ball, wrap it in cling film and chill for about 30 minutes.
3. Preheat oven to 190 °C. Grease a quiche or springform pan (Ø 26 cm).
4. Chop the garlic, then stir the soy flour and water together in a small bowl until smooth.
5. Thoroughly mix soy flour, garlic, silken tofu, olive oil, nutritional yeast, cornstarch, salt, spirulina, spinach, pepper and nutmeg.
6. Press the dough into the prepared tin, pulling up a rim of about 3 cm. Spread the spinach filling on top, gently press the cherry tomatoes, cut-side up, into the filling, and sprinkle with flaked almonds.
7. Bake the quiche for 45–50 minutes at 190 °C, remove from the oven and let it cool in the tin for about 10 minutes.