Eggless Plant Based spinach quiche
8 Servings
Prep Time:25 min Total Time:1 hr 5 min 
Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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When you're done preparing your meals, you don't have to throw away your tub. There's plenty of ways to reuse it.
Method
1
Spinach Mixture:
in a large pan, heat the oil, add the onion to obtain a slight brown color and softened texture (3 min approx.). Add the spinach, and cook for 2 min. Drain and wrap in paper towel, squeeze to remove excess of water.
2
Blend the tofu, chickpea flour or corn starch and seasonings until smooth & creamy.
3
Add the spinach mixture and mix to combine with a fork. Add the Phialdelphia and gently mix with a fork . Taste and adjust seasonings as needed and if filling looks too thick for you add a bit of vegan cream.
4
Pre-bake the vegan dough for approx. 15 min at 180 °C (place a backingpaper and top with dry beans or chickpeas to avoid collapsing during pre-baking)– get out of the oven.
5
Fill the filling into the prepared vegan dough, smoothing out evenly and bake for 30-40 min until filling is set and light golden brown.
6
Cool the quiche down and if wanted top with toasted pine nuts.
PRO TIP If the crust seems getting to dry during baking, brush with a bit of vegan cooking cream, if it´s getting too dark, cover loosely with aluminium foil or baking paper.
