This recipe for Vegan Spinach and Artichoke Quiche is a delicious and surprisingly easy way to enjoy a classic comfort food with a plant-based twist. It's perfect for brunch, lunch, or a light dinner—any time, really. I love this recipe because it's rich, flavorful, and satisfying; it's also perfect for impressing your friends (or just yourself!). Plus, it’s incredibly adaptable; you can easily swap out ingredients to suit your preferences. I once added some sauteed mushrooms—divine!
The recipe uses simple ingredients that you likely already have on hand, and the instructions are straightforward. Even if you’re a complete beginner in the kitchen, you’ll find this recipe manageable and fun! I actually made this recipe for the first time last year when I was struggling to find satisfying vegan meals. It's amazing how much flavor you can pack into a quiche, and the creaminess from the nutritional yeast is just…perfection!
Required Equipments
- 9-inch pie plate
- food processor or blender
- mixing bowls
- whisk
- measuring cups and spoons
- oven
Vegan Spinach and Artichoke Quiche: Frequently Asked Questions
Vegan Spinach and Artichoke Quiche
This decadent Vegan Spinach and Artichoke Quiche is packed with flavor and surprisingly easy to make. A perfect plant-based twist on a classic comfort food!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch pie plate. This is crucial to prevent sticking—trust me, I learned the hard way!
- If using a store-bought pie crust, gently unroll it and fit it into the prepared pie plate. Trim any excess dough and crimp the edges. If making your own crust, follow your recipe's instructions. Make sure you really work that dough so it's not too dry, otherwise your crust will be like a cracker!
- In a food processor or blender, combine the artichoke hearts, spinach, nutritional yeast, garlic powder, onion powder, salt, and pepper. Pulse until finely chopped but not pureed. You want some texture; this isn't baby food, right?
- In a separate bowl, whisk together the plant-based milk, cornstarch, and lemon juice until smooth. Don't overthink it, just whisk until there are no lumps—simple as that!
- Add the milk mixture to the artichoke and spinach mixture. Stir well to combine everything evenly. It will be a bit watery to start, that's alright—it’ll thicken as it bakes.
- Gently pour the filling into the pie crust. Sprinkle the vegan cheese evenly over the top. Mmm, cheese!
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is set. The center should be just slightly jiggly—don't overbake it, or it'll be dry. A toothpick inserted near the center should come out with only a few moist crumbs attached.
- Let the quiche cool completely on a wire rack before slicing and serving. This allows the filling to set completely and makes for neater slices. Patience, young padawan!
📝 Notes
- For a richer flavor, sauté the spinach and artichoke hearts with some garlic before adding them to the filling. Just don't overcook it, you want to keep some texture.
- Feel free to experiment with your favorite vegetables. Mushrooms, roasted red peppers, or sun-dried tomatoes would all be delicious additions!
🍎 Nutrition
Calories: 350kcal
Protein: 10g
Fat: 15g
Carbohydrates: 30g
Fiber: 5g
Calcium: 200mg
