Vegan Spinach Quiche

I have been wanting to try making a vegan quiche for awhile now. I found this recipe on the vegan food blog Veg Angela. I really loved the flavor of this quiche, however it was a little less firm than I was expecting. I would like to play around with the consistency a little bit more. but the taste is dead on so I would highly recommend this recipe!

Vegan Spinach Quiche

Serves 4-8

1 tbsp olive oil
1 small onion (chopped)
1 garlic clove (minced)
½ bag fresh spinach 
½ cup cashews - soaked in water for an hour and drained
½ block firm tofu
¼ cup nutritional yeast
4 tbsp soy milk
½ tsp tumeric
Salt and pepper to taste
1 vegan pie crust
1-2 tomatoes (sliced) 

Preheat oven to 375F

Heat olive oil over medium heat, and saute onions and garlic until translucent, about 2 minutes. Add spinach and cook until wilted. Season with salt and pepper.

Grind the cashews in food processor until very fine. Add tofu, nutritional yeast, soymilk and tumeric. Blend until you have a creamy, even consistency (add more soymilk if needed).

In a mixing bowl, combine the onion mixture with the tofu mixture. Season with salt & pepper.

Pour the tofu mixture into the pie crust and spread it evenly. Top with tomato slices.

Bake in oven for 30 minutes, or until mixture is set and crust has browned.