If you haven’t got a vegan entree planned yet for your Thanksgiving dinner (or breakfast, or lunch!), look no further than this spinach artichoke tofu quiche. I love that it has flavors reminiscent of spinach artichoke dip but the heartiness of a main dish. And it’s really a breeze to make!
(Disclosure: This post was sponsored and compensated by the Soyfoods Council for their holiday #SoyInspired campaign. All writing and thoughts are my own. Please see my advertisement policy for more information.)
Working on this recipe was my first experience eating tofu quiche. I didn’t really know what to expect, taste- or texture-wise, but I am really impressed at how great of a vegan breakfast “quiche” you can make using tofu. I have made this three times now, and while I myself am pretty pleased to heat up a leftover slice for dinner, it’s my egg- and dairy-eating partner who is really crazy about it! I think he might be requesting it for actual-Thanksgiving. We’ll see!
The neutral flavor of tofu makes it an ideal vehicle for whatever flavors you want in a vegan quiche. Spinach artichoke dip is one of my favorite things in the world so I felt inspired to convert it into quiche form. In addition to the spinach and artichokes, I added some olives and pine nuts to keep the texture interesting. I think bell pepper and sundried tomato would also be great in this. You can pretty much use any veggies you like; most of them will probably need to be pre-cooked in some way so just keep that in mind.
The other thing that makes this spinach artichoke quiche special is the roasted garlic, pureed into the tofu for a hint of garlicky goodness in every bite. I’m on a roasted garlic kick lately – look out for it in a couple more upcoming recipes. =]
I think this spinach artichoke tofu quiche fits the bill of a #SoyInspired Thanksgiving dish. You can prepare the filling in advance and have a super easy vegan entree ready with minimal prep work. Or it would make a great breakfast before things start getting too crazy! I really like to eat it with a dash of ketchup and mustard. Which is perhaps a little embarrassing.
- Pie crust of choice (see post for suggestions)
- 1 lb. extra-firm tofu, drained and pressed (1 standard package)
- 1 tb. prepared mustard
- ½ tb. white balsamic vinegar (or regular balsamic - will darken the quiche slightly)
- 3 tb. nutritional yeast
- 1 head roasted garlic (see notes for substitution of raw garlic)
- 1 tsp. dried oregano
- 1 tsp. smoked paprika (or regular paprika)
- ¼ tsp. fine sea salt
- ¼ tsp. kala namak (black salt) (or more regular sea salt)
- 1 tb. olive oil
- 2 shallots, thinly sliced
- 1 can (~12 oz.) water-packed artichoke hearts, rinsed and drained
- 2 oz. black olives, sliced
- 3 tb. toasted pine nuts (omit for nut-free)
- 3 c. loosely packed spinach, thick stems removed, cut into short ribbons (see notes)
- Preheat the oven to 350 degrees Fahrenheit. Bake the bare pie crust for 10-15 minutes, or until just done and golden.
- Meanwhile, add the drained tofu to a blender or food processor along with the mustard, vinegar, nutritional yeast, roasted garlic, oregano, paprika, and salts. Puree until completely smooth.
- Warm the olive oil in a skillet and add the shallots with a sprinkle of salt. Cook over medium heat until softened and slightly browned.
- Add the contents of the skillet to the blender or food processor along with the artichoke hearts. Pulse a few times to chop up the artichoke hearts into bite-sized pieces.
- Transfer the contents of the blender to a bowl. Fold in the olives, pine nuts, and spinach. Taste for seasoning and adjust as needed.
- Pour the filling into the pre-baked pie crust. Bake the quiche at 350 degrees Fahrenheit for about 45 minutes, or until the filling feels firm. For a more golden surface, lightly spray the top of the filling with oil before baking.
- Let the quiche cool for at least 10 minutes before slicing.
If you don't have the time (or enough garlic) to make roasted garlic, you can also substitute 3 cloves of fresh garlic, minced, and sauteed along with the shallots.
If you want to make your own crust for this spinach artichoke tofu quiche, of course, you can use any standard vegan pie crust recipe. Or try the homemade crust from one of these tofu quiches.