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.
Spinach Artichoke Tofu Quiche
- pie crust of choice (see post for suggestions)
- 1 lb extra-firm tofu drained and pressed (1 standard package)
- 1 tbsp prepared mustard
- 1/2 tbsp white balsamic vinegar (or regular balsamic - will darken the quiche slightly)
- 3 tbsp nutritional yeast
- 1 head roasted garlic (see notes for substitution of raw garlic)
- 1 tsp dried oregano
- 1 tsp paprika
- 1/4 tsp fine sea salt
- 1/4 tsp kala namak (black salt) (or more regular sea salt)
- 1 tbsp olive oil
- 2 shallots thinly sliced
- 1 can (~12 oz.) water-packed artichoke hearts, rinsed and drained
- 2 oz black olives sliced
- 3 tbsp toasted pine nuts (omit for nut-free)
- 3 cups loosely packed spinach cut into short ribbons
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.
I find the easiest way to slice spinach into small ribbons is the following: Stack several leaves on top of one another, roll them up lengthwise, and cut the roll at ribbon-sized intervals. Then slice each of those sections in half in the other direction to make shorter ribbons. It's just like cutting strips of basil, but on a larger scale.
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.
Nutrition facts are calculated using Wholly Wholesome Spelt Pie Shell.