Lunch – Vegan spinach quiche
Ingredients:
– 450g of spinach
– Quiche dough (pre-made from jumbo, check but most of them are usually
vegan)
– 4 tablespoons of chickpea flour
– 2 tablespoons of maizena
– Olive oil
– Soy cooking cream (250g aka the whole carton, usually found in the
plant-based milk section)
– 2 onions
– 2 garlic cloves (up to you)
– Nutmeg (up to you)
– Rosemary
– Thyme
– Salt
– Pepper
– Nutritional yeast (optional)
Cook the onions in olive oil until translucent, add the garlic, cook for a minute or so, add the spinach, salt, pepper, nutmeg and the herbs and cook until all the water has evaporated. Place your dough in a quiche dish and prick with a fork several times. For the “egg” mix, in a bowl combine the chickpea flour, the maizena, salt, pepper, soy cream, 1 tablespoon of olive oil and a bit of water and mix everything (the amount of water depends on the consistency of your egg mix, it needs to be liquid but not too much, similar consistency to pancake batter). Once the spinach are fully cooked, add to the egg mix and stir. Pour everything on the dough and place in the oven at 180 degrees for approximately 45min.
Tips:
– You can add any herbs or herb mix you have on hand
– You can add sesame oil instead of olive oil for a nuttier taste
– You can swap the spinach for zucchinis (around 4 large ones) and make a
zucchini quiche instead!