Dairy-Free Spinach and Feta Quiche
Indulge in the vibrant flavors of this Dairy-Free Spinach and Feta Quiche, perfect for vegans or anyone seeking a hearty, wholesome dish free of dairy. This recipe swaps traditional ingredients for a creamy tofu-based filling, enhanced with nutritional yeast, fresh lemon juice, and almond milk for that cheesy tang without the dairy. Wilted spinach and fragrant dill add freshness and a pop of color, while a pre-made or homemade dairy-free pie crust ensures a flaky, golden base. Simple to make and ready in just over an hour, this quiche is ideal for breakfasts, brunches, or light dinners. Whether served warm or at room temperature, this plant-based twist on a classic meal is sure to impress.
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Recipe Information
Ingredients
- 1 9-inch (pre-made or homemade) Dairy-free pie crust
- 1 tablespoon Olive oil
- 2 cloves Garlic cloves, minced
- 4 cups Fresh spinach, chopped
- 1 block (approximately 14 ounces) Firm tofu, drained and crumbled
- 3 tablespoons Nutritional yeast
- 2 tablespoons Fresh lemon juice
- 1 cup Unsweetened almond milk
- 2 tablespoons Cornstarch
- 1 teaspoon Onion powder
- 1 quarter teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh dill, chopped
Instructions
Preheat your oven to 375°F (190°C). If using a homemade pie crust, prepare and parbake it per your recipe directions.
Heat a skillet over medium heat and add the olive oil. Sauté the minced garlic for about 1 minute, until fragrant.
Add the chopped spinach and cook until wilted, about 2-3 minutes. Set aside to cool slightly.
In a blender or food processor, combine the crumbled tofu, nutritional yeast, lemon juice, almond milk, cornstarch, onion powder, turmeric, salt, and black pepper. Blend until smooth and creamy.
Transfer the tofu mixture to a mixing bowl and stir in the cooked spinach and minced dill.
Pour the filling into your prepared pie crust, spreading it out evenly with a spatula.
Bake the quiche in the preheated oven for 40-45 minutes, or until the filling is set and the top is lightly golden.
Allow the quiche to cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3680 mg | 160% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 10.0 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3439 mg | 265% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 2982 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
