Friends, this vegan/GF quiche right here is truly ✨MAGICAL✨. It’s certainly one of my most favorite recipes I’ve ever created! The silky eggless custard filling is melt-in-your-mouth creamy, and has the perfect ‘wobble’ coming out of the oven. The buttery, crispy cauliflower-parmesan crust takes it to a whole ‘nother level! Best part, it’s totally make-ahead friendly. My 5-year old (who’s never tasted quiche before) gobbled up two large slices while declaring “I LOVE KEEEESH!!!”
Regular quiche is usually made with a pie crust (Not gluten-free) and a savory custard filling of eggs, milk and cream (Definitely not vegan!) ,with veggie or meat add-ins.
The key ingredients in this vegan gluten-free quiche are:
- SILKEN TOFU! What a gorgeous egg replacement it makes in this quiche. Perfect wobbly, custardy texture, and the ideal ‘blank canvas’ for all your flavor experiments. Such an underrated ingredient!
- MOCHIKO! or Japanese sticky rice flour. This is a binder here, and it’s a wonderful gluten-free substitute for cornstarch. (Feel free to sub potato starch, rice flour or arrowroot powder if you don’t have mochiko but want to keep it GF).
- CAULIFLOWER! Is there anything you can’t do?
Impress the mama in your life with this Vegan Spinach & Feta Quiche for brunch, lunch, or dinner – your whole crew is going to love it!! The cauliflower crust may just become your new obsession, it’s mine now!
- A 9-inch tart pan, springform pan or pie dish
For the GF crust:
- 1 small head of cauliflower (About 4-5 cups), processed into small bits in a food processor or diced very finely. OR sub 2 cups pre-made ‘riced’ cauliflower.
- ½ cup vegan Parmesan cheese, shredded. (Optional, but SO GOOD!)
- 2 TBSP vegan butter, melted
- 1 flax ‘egg’ (Mix 1 TBSP flaxseed powder + 3 TBSP water and let it thicken for 5 minutes into a gel-like consistency)
- ½ tsp garlic powder
- ½ tsp salt
- Nonstick cooking spray
For the Spinach & Feta filling:
- One 454g (16oz) package silken tofu
- 1 TBSP Mochiko or Japanese sticky rice flour (see caption for substitutions)
- ½ cup (4oz) vegan Feta cheese, or any other vegan cheese of choice
- 2 TBSP vegan butter, melted
- 1 TBSP olive oil
- About 5oz/ 1 bunch fresh spinach leaves
6 scallions or 1/2 onion, diced
- 1 tsp onion powder
- 1 tsp garlic powder
- ½–1 tsp smoked or sweet paprika
- 1 tsp turmeric powder (optional, for color)
- ½–1 tsp freshly-ground black pepper
- 1 tsp salt
- Preheat the oven to 450ºF.
- Make the cauliflower crust.
First, rinse the ‘riced’ cauliflower thoroughly and microwave on high for 5 minutes. Once slightly cooled, wrap the cauliflower in a dry tea-towel and squeeze out all the excess water. You will be left with about 2 cups dry riced cauliflower.
In a large bowl, mix all the crust ingredients (Cauliflower through salt). It should stick together well, and will come together in a crumbly batter. Grease the bottom and sides of the tart pan or pie dish well with cooking spray. Using your fingers, press the cauliflower crust batter into the bottom and sides of the tart pan.
Bake the crust alone (no need for pie weights!) at 450ºF for about 20 minutes until golden-brown and slightly crispy at the edges. Remove from oven and allow to cool while you prepare the filling.
Decrease the oven temperature to 425ºF.
- Prepare the quiche filling.
In a high-speed blender, combine the silken tofu, mochiko or corn starch and vegan butter until you get a smooth mixture. Mix in the crumbled vegan feta. Set aside.
Heat the olive oil over medium heat on a skillet. Add the diced scallions and sauté until lightly browned and fragrant. Now add in the spinach, sauté only for 1-2 minutes until wilted. Add all the spices and sauté for a minute or two more. Remove from heat.
In a large bowl, add the sautéed vegetables along with the silken tofu mixture and gently combine. This is our quiche filling.
- Pour in the quiche filling into the pre-baked cauliflower crust and smooth the top over with a spatula. Bake the quiche for 35-40 minutes at 425ºF.
The quiche is done when the top is golden and looks ‘set’. Please note, the center of the quiche may still be ‘wobbly’ or liquid; that’s normal! It will continue to cook and firm up as the quiche cools.
- OPTIONAL: If the quiche does not look ‘set’ but the crust is browning up too much at 30-35 minutes, cover the top loosely with foil and continue to bake for 5-10 minutes until the filling is set.
- SERVE IMMEDIATELY. Enjoy!! 🥧🌿
Find more of Rasika’s recipes at @masalainmykitchen.