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!! 🥧🌿