vegan quiche sundried tomato spinach

December is one of my favorite months. Whatever the reason, I love that everyone everywhere just seems to be in better spirits than usual this time of year. I also love logging long hours in the kitchen whipping up cookies and candy to share with people that matter to me. I’ll be posting some of my favorite recipes for gift-worthy sweets soon, but one cannot live on sugar alone! Around the holidays, one should also remember to eat quiche. Specifically, this savory sun-dried tomato quiche with a hearty olive oil crust.

While this recipe isn’t anywhere near as bad for you (not to mention farmed animals) as non-vegan quiche, I wouldn’t exactly call it health food. It is, however, rich and picturesque and delicious and just perfect for a festive holiday gathering. You can bake this in a pie or tart pan and serve it for brunch, or — if you’re feeling especially adorable — divide it between a few tartlet pans and slice it into wedges for an impressive bite-sized appetizer.

If your have your heart set on making a flaky shortcrust pastry instead, have at it, but I think this olive oil crust really brings the whole savory dish together — after all, what goes better with sun-dried tomatoes than olive oil? Incorporating whole wheat into the crust makes it just a little rustic, too — making this exactly the kind of tart that I’d love to carry to a party in one of those ridiculous and covetable wooden pie boxes I keep seeing on Pinterest.*

5.0 from 2 reviews
Sun-Dried Tomato and Spinach Quiche with Olive Oil Crust
Author: 
Recipe type: Brunch
Serves: 4-8
 
As written, this recipe makes four 4" tartlets. If you don't have tartlet tins, you can make this in a 9" tart or pie pan -- just increase the baking time by about 10 minutes.
Ingredients
  • FOR THE PASTRY:
  • ¾ c flour
  • 1 c whole wheat flour
  • 1 tsp salt
  • ½ tsp dried rosemary
  • ¼ tsp dried oregano
  • ¼ tsp dried thyme
  • ¼ c olive oil, partially frozen (see recipe instructions)
  • ½ c ice water
  • FOR THE FILLING:
  • 2 c firm tofu
  • ¼ c unsweetened vegan milk
  • 1 Tbsp cornstarch
  • 1 Tbsp olive oil
  • 1 yellow onion, sliced thinly
  • 3 garlic cloves, minced
  • 1½ c spinach
  • ½ c basil leaves, chiffonaded
  • ⅓ c sun-dried tomatoes packed in oil (with most of the oil drained off, but not rinsed)
  • 2 Tbsp nutritional yeast
  • 1 tsp fresh oregano
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • ¾ tsp salt
  • ¼ tsp black pepper
Instructions
  1. Place olive oil in freezer about an hour before preparing the crust. It's ready when it's practically solid, but still malleable.
  2. To make the pastry, sift together flours, salt, and herbs in a large bowl.
  3. Working quickly with a pastry cutter or two knives, cut in olive oil.
  4. Sprinkle mixture with water, stirring gently until incorporated.
  5. Knead lightly until ball forms.
  6. Divide dough into four equal pieces.
  7. Flatten dough into discs, then roll out pieces until each one is roughly 6" in diameter.
  8. Arrange dough in four 4" tartlet pans, folding over excess and pressing dough into crimped edges; the crust should be a touch taller than the pans themselves.
  9. Prick the dough generously and refrigerate in pans for 1 hour or overnight.
  10. To prepare filling, process tofu, vegan milk, and cornstarch in a blender until completely smooth. Set aside.
  11. In a frying pan over medium heat, saute onion in olive oil until translucent.
  12. Add garlic and stir for a few seconds until fragrant.
  13. Add remaining ingredients and stir until distributed.
  14. Continue cooking until greens have wilted.
  15. Pour in tofu mixture and mix well.
  16. Distribute mixture between tart pans, filling all the way to the crust's upper edge.
  17. Place pans on a baking sheet and bake at 375° for 33-37 minutes, or until golden and firm to the touch.
  18. Cool 10 minutes before slicing or serving.

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