Quiche is one of my favourite make- ahead dishes, because it will last a couple days and is super tasty hot or cold. It is a delicious meal for any time of the day. Served with a green salad quiche makes a great week night dinner or quick lunch. I also love to grab a slice for breakfast, when I am in a rush. Instead of chickpea flour you can also use two tbsp of cornstarch. And don’t worry if you don’t have a flan tin or quiche pan. A regular round cake tin will work just fine. 


(4 servings)

For the crust

120g whole grain spelt flour (plus a little extra to roll out the dough)

2 tbsp olive oil

60 ml water

1/2 tsp salt

For the filling

400g silken tofu

200g spinach (frozen)

1 handful cherry tomatos

1 red onion

40g chopped cashews

2 tbsp chickpea flour

1/2 tsp nutmeg

salt, pepper to taste


In a medium mixing bowl combine the flour with the salt and add the olive oil and water. Knead the dough with your hands, until all ingredients bind together. Place it in the fridge for about 20 min.

Preheat the oven to 200 degrees C and lightly grease the quiche pan or use parchment paper. If you don’t have a quiche pan, a regular round cake tin will work just fine.

Dust a surface with some flour and roll out the dough into a circle that is little bigger than the size of your quiche pan. If the dough is too sticky, you can roll it out between two sheets of parchment paper. Fit the dough into the pan and prick it with a fork.

Transfer the quiche pan into the oven and bake the crust for 10 min at 200 degree C.

In the meantime chop the onion into small pieces and heat 2 tbsp of olive oil (or other cooking oil of your choice) in a medium saucepan. Add the onion once the oil is hot and stir well. Once the pieces are soft add the frozen spinach. Reduce the heat and cook until the spinach is no longer frozen. If it sticks to the bottom of the saucepan while cooking add a splash of water.

In a medium mixing bowl whisk together the tofu and spices. Use a fine strainer to drain the spinach from any liquid and add it to the filling. Add two tbsp of chickpea flour and the chopped cashew nuts. Stir until everything is combined well.

Pour the filling into the crust. Cut the cherry tomatoes in half and press them into the filling. Bake the quiche at 180 degrees C for 25- 30 minutes until it is golden brown. Remove from the oven and let it cool down in the pan. Cut into pieces and serve with a green salad. Enjoy!

6 Replies to “Vegan Spinach Cashew Quiche”

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