Vegan Spinach Artichoke Dip Quiche

To learn more about the Save the Kales! half-hour television show, click here. STK! is a vegan cooking + lifestyle show which airs in Pennsylvania, and full episodes are available online.

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Sometimes you just want to indulge, ya know?

This is a (vegan!) quiche inspired by a luscious, creamy spinach artichoke dip. If you need to impress Holiday guests, tofu-fear-mongers, or just want a hearty dinner reminiscent of an old comfort food — we’ve got you covered.

Vegan Spinach Artichoke Dip Quiche (makes 2)

  • 2 pre-baked vegan pie crusts (*baked about 15 minutes)
  • 1 block firm tofu, water drained
  • 8 oz. vegan cream cheese (one container of Tofutti brand)
  • 1 tsp. garlic powder
  • 1 Tbsp nutritional yeast
  • 1/2 cup almond milk (unsweetened)
  • 1-2 Tbsp olive oil, to sautee veggies
  • 1 red onion, sliced
  • 1 can artichoke hearts (not in oil)
  • 1 bag spinach

Preheat oven to 350 degrees. In a food processor, blend tofu, cream cheese, garlic powder, nutritional yeast and almond milk. Add mixture to a large bowl.

In a pan, sautee the red onion in a little olive oil until soft, about 2-3 minutes. While thats cooking, chop the artichoke hearts into halves or fourths. (Don’t cut too small; you want big chunks of artichoke!) Add to the pan with onion for 1-2 minutes. Rough chop the spinach, unless you’re using baby spinach. Add spinach to the pan and cook at medium-high heat for 1-2 minutes. The spinach will get much smaller in volume once it cooks.

Add the veggies to the creamy mixture, and mix everything well. Pour 1/2 of the mixture into each pie crust. Bake for 30 minutes at 350 degrees, and the top of the quiche will start to turn golden-brown.

Vegan Spinach Artichoke Dip Quiche by Save the Kales!

*I used a pack of two pre-made, frozen vegan pie crusts. Check your freezer section and read ingredients. I pre-baked these for 15 minutes at 350 degrees. Do this in the beginning and leave the oven at 350 to bake the assembled quiche.

Save the Kales! makes a vegan Spinach Artichoke Dip Quiche

CAN BE MADE GLUTEN-FREE using a gluten-free pie crust!  One viewer wrote:

“I made two and took one to a Thanksgiving party Wed night and nobody knew it was gluten-free or vegan. In fact, a few ladies asked me for the recipe so gave them your blog address. 

The second one I froze and baked it for brunch today where there were a lot of meat eaters, and the first thing gone was the quiche 🙂 They almost fainted when I told them it was vegan.”

… Hey, now that’s nice to hear.

A little slice of heaven! I mean, Vegan Spinach Artichoke Dip Quiche.

You can watch the whole half-hour episode on my Youtube Channel, which includes:

… Watch all half-hour episodes HERE.

.     .     xo     .     .

NEW VIDEO: Vegan (Eggless!) Quiche. Yes, Really.

I first learned about the technique of combining tofu and nondairy milk to use as an egg-like mixture from what may have been my first cookbook, The Garden of Vegan by Sarah Kramer and Tanya Barnard. They sit there on the cover having a picnic in vintage dresses and pretty tattoos and inside all of the recipes are sassy and 1950’s kitschy clip art is found on every page.

The great thing about this quiche recipe is that once you have learned the basic “egg filling” ratio – 1 cup of tofu blended with 1/3 cup nondairy milk – you can pretty much add anything else you’d like and make your own recipe!

I made this quiche based on what ingredients I had on hand and what I thought would look pretty and colorful. Get creative with spices and veggies. *Note that using some turmeric will make the mixture yellow and look more like eggs if that’s what you’re going for.

WATCH THE VIDEO BY LEHIGH VALLEY MIRROR (below):

INGREDIENTS:

  • 1 premade pie crust (read ingredients! or make one from scratch)
  • 1 small onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 Tbsp olive oil
  • 1/2 red bell pepper, chopped
  • 5-8 mushrooms, chopped
  • 1-2 Tbsp soy sauce (or Tamari or Bragg’s)
  • about 2 tsp. dried basil
  • 1/2 block (one cup) extra firm, or firm, tofu
  • 1/3 cup nondairy milk of choice (I use almond milk)
  • 1 Tbsp turmeric
  • 2 Tbsp nutritional yeast
  • 2-3 green onions, chopped
  • salt to taste
  • about 12 stalks of asparagus (to garnish the top)
  • 5-7 grape tomatoes (to garnish the top)

Save the Kales on Lehigh Valley Mirror

Preheat oven to 350 degrees. Add olive oil, onion and garlic to a pan and sautee about 4 minutes until the onions start to become translucent. Add red pepper, mushrooms, soy sauce and basil. Mix everything and let cook until veggies just start to soften, another 5-7 minutes.

Press the water out of the tofu. (For this recipe you only use half the block, so put the rest in a container of water and put it back in the fridge.) Put tofu in a food processor with the nondairy milk. Blend until smooth.

Save the Kales Vegan Quiche on Lehigh Valley Mirror

Add tofu mixture to a large bowl along with the veggie mixture. Add turmeric, nutritional yeast, green onions and some salt to the bowl and mix everything together. Add to the pie crust and spread out evenly.

Place asparagus stalks on top along with the tomatoes in a pretty pattern, if you choose to use them. (You can also just make them part of the veggie mixture.) Bake for 35-40 minutes at 350 degrees. The top will get golden brown.

Save the Kales Vegan Quiche

*TIP: Often times premade pie crusts are sold in twos. This recipe also only takes 1/2 a block of tofu. If you have some extra veggies and spices, you can easily make two quiches instead of one!

BONUS: The extra tip in this video is about using olive oil to remove your eyemakeup! Check it out around the 6:30 minute mark.

LAST NIGHT’S DINNER: Tofu Quiche!

This recipe is so simple – and best of all, you can give it whatever flavor you want!

This is the basis for ANY vegan quiche: 1 block tofu, 1/3 cup nondairy milk (I use soy), pie crust (homemade or vegan store bought).

After that, you can add anything you’d like – vegetables, faux-meat, curry powder, fresh herbs, daiya cheese or another vegan cheese, etc etc…. Once you make one of these, you’re going to want to play around. This is also a great way to use up the last bits of any fresh veggies you may have on hand. So have fun!

JAIME’S TOFU QUICHE

  • vegan pie crust
  • 1 block tofu, pressed
  • 1/3 cup soy milk
  • 1/2 white onion, chopped
  • 2 cloves garlic, minced
  • 1/2 green pepper
  • 12 0z. mushrooms
  • 3 Tbsp. tamari sauce (more to “deglaze” the pan if needed)
  • 1 tsp dried basil
  • 1 Tbsp. tumeric
  • 1/3 cup nutritional yeast

Preheat the oven at 350 degrees. Sautee the onion and garlic in olive oil until onions are translucent. Add the rest of the veggies, cut to size of your liking, and sautee until softened but still crisp.

Add dried basil and tumeric. Remove from heat. In a food processer, combine pressed tofu (just crumble it in) and soy milk. Blend until smooth.

In a large bowl, combine tofu mixture with the sauteed veggies.

At this point, add vegan cheese if you wish. I added about 1/3 cup nutritional yeast. Mix together.

Spread tofu mixture into the pie crust evenly.

Bake in the oven for about 40 minutes at 350 degrees, until the top is browned.

Let cool, and ENJOY!

*Note: Make sure, if you are using a non-disposable metal pie pan, you spray it first or oil it to prevent the crust from sticking.

Have a wonderful weekend, everybody!