Best 4 Vegan Spinach Chard Quiche Recipes

VEGAN SPINACH & CHARD QUICHE

Steps:

• Preheat oven to 350°F
• Bake pie crust until lightly browned.
• You may need to prick with a fork to prevent bubbling.
• Meanwhile, place spinach and Swiss chard in a steamer over boiling water and cover.
• Lightly cook, about 5 minutes.
• Heat oil in a large skillet over medium heat and saute onions, garlic, and red portions of chard.
• When onions become transparent add greens and bell pepper.
• Stir in curry powder, parsley, salt and pepper.
• Saute until greens reduce, then add capers.
• Stir and remove from heat.
• In a blender, combine tofu, soy milk, nutmeg, cinnamon, cardamom and Parmesan cheese.
• Process until smooth and creamy.
• Pour over vegetables and mix well.
• Transfer mixture to the pie crust.
• Bake in preheated oven for 20 minutes.
• Remove from oven and sprinkle top with Cheddar cheese.
• Bake for 10 more minutes, or until cheese is lightly browned.

SPINACH AND RED CHARD QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes.
• Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat.
• In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust.
• Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned.

SPINACH AND RED CHARD QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes.
• Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat.
• In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust.
• Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned.

VEGAN SPINACH & CHERRY TOMATO QUICHE

Steps:

• Heat the oven to 200C/180C fan/gas 6. To make the pastry, mix the flour and mustard powder with a generous pinch of salt in a large bowl. Drizzle in the olive oil, stirring continuously until evenly dispersed through the flour mixture. Slowly stir in 6-8 tbsp water to bring the pastry together.
• Roll the pastry out between two sheets of baking parchment into a 3mm-thick circle and use it to line a 22cm tart tin. Chill for 20 mins. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans and bake for another 10 mins until the pastry is golden and dry.
• Reduce the oven temperature to 160C/140C fan/gas 3. For the filling, tip the tofu, nutritional yeast, turmeric, white pepper, onion granules, cornflour and 1 tsp salt into a food processor. Blitz together briefly, then, with the motor running, slowly add the milk until you have a smooth, thick filling (this may take a few minutes). If the food processor starts to strain, add an extra 1 tbsp milk. Scrape the filling into a large bowl and stir in the shredded basil leaves. Taste and adjust the seasoning, if needed.
• Heat the olive oil in a non-stick frying pan and cook the spinach, cherry tomatoes and thyme for 2-3 mins until the spinach has just wilted. Stir most of the tomatoes and spinach into the filling mixture, reserving a few tomatoes for the top of the quiche. Spoon the filling into the pastry case and smooth the surface with the back of the spoon. Press the reserved tomatoes into the top and bake for 30 mins until the quiche is golden and just set in the middle. Leave to cool for a few minutes, then scatter over a few extra basil leaves, slice and serve with a green salad.