Introducing a protein-packed twist on a classic quiche! This To-Faux-Ricotta & Spinach Quiche is a delicious and healthy plant-based meal that's bursting with flavour and nutrients. With a creamy tofu and spinach filling nestled in a hearty lentil crust, this quiche is a fantastic source of protein, making it perfect for a satisfying lunch or dinner. Get ready to enjoy a slice of comfort food that's both nutritious and delicious!
Cook
40 mins
Prep
20 mins
Rest
10 mins
Serves
6
Flavour
Unflavoured
Ingredients
500g Firm Tofu
300g Silken Tofu
3/4 cup Nutritional Yeast
30-50g Unflavoured Pure Plant Protein Powder
2 cloves Garlic
1/4 cup Plant Milk (I like soy)
1 tbsp Lemon Juice, fresh (can add the zest too if you like it extra-lemony)
1-2 tsp Salt
1/2-1 tsp Black Pepper
1/2 tsp Turmeric Powder
500-600g English Spinach (1 bunch), chopped
2 Tomatoes, sliced
1 pack Gathered Bowl Pattie Mix (I used beetroot, dill and lentil)
Method
Grease and line a springform pan with baking paper and oil.
Preheat oven to 180*C (fan forced).
To make the crust: Mix up packet of pattie as per instructions, then mould it into an even thickness crust in the springform tin, pushing it up the sides. Par-bake crust in heated oven for around 10 mins.
To make the filling: Cook spinach in a pan until wilted. Once cooled, wring out as much liquid as possible - if your spinach is too wet the filling won't set. Set spinach aside in a large mixing bowl.
In a blender/food processor (or with a fork), pulse the firm tofu until you get a crumbled texture - add to the bowl with the spinach.
In the same blender (no need to clean), add all remaining ingredients, except the tomato, and blend until smooth and creamy. Pour into the mixing bowl with the crumbled tofu and spinach, and mix everything together with a fork/spoon until combined. If the mixture looks too wet, add more protein powder. Taste for flavour and see if you need more salt, pepper, spices etc.
To assemble quiche: Remove the crust from the oven, pour in the tofu mixture and top with slices of tomato. Put back in the oven for around 30-40mins, or until the centre is set (the filling won't set as firm as an egg-based quiche, but it will set enough to hold together to slice). Once cooked, remove from oven and let it cool before slicing.
To note: This keeps well in the fridge, up to 5 days. It is also much easier to slice once completely cooled, and can be reheated or eaten cold/at room temp. Also is amazing served topped with Acacia Blends Shroom + Sprinkle for extra flavour!
Macros
| Per slice | |
| Energy (kcals) | 310 |
| Protein (g) | 25.7 |
| Fat (g) | 10.8 |
| Saturated Fat (g) | 0.08 |
| Carbohydrates (g) | 25.5 |
| Sugar (g) | 7.4 |
| Fiber (g) | 62.05 |