Vegan Spinach Quiche Recipe (with Brown Basmati Crust)

April 18th, 2012 |

1st recipe… quite delicious… makes a great lunch or dinner…

Vegan Spinach Quiche with Brown Basmati Crust by ShopCookMake

When we became a Vegan we thought we had to say good bye to all of our favorite foods. Quickly we learned that was not the case, with a little imagination and creativity we could enjoy all of our favorite foods guilt free.

This is the most delicious Quiche I’ve ever tasted! It can be made a million different ways. It’s also very healthy because it doesn’t have any eggs or animal products, that means zero cholesterol and only good fats.

The texture is very creamy but firm, it will hold it’s shape. You can definitely turn it into mini-quiches. this recipe serves 4 or 5 people, depending in how hungry they are.

Step 1Ingredients

For the Quiche Filling:

- 10 ounces Extra Firm Silken Tofu
-2 tbsp Soy Milk
-2 tbsp Nutritional Yeast (optional)
-2 tsp Corn Starch
-1 tsp Onion Powder
-1/8 tsp Turmeric
-1/8 tsp Cumin
-Salt and Pepper to taste

For the Vegetables:

-1.5 cups Brocoli
-3 cups Fresh Spinach (or 3/4 cup frozen)
-2 cloves Garlic
-1/4 cup Green Pepper (or any color you like)
-1/4 cup Onion
-1/2 cup Diced Fresh Tomato

For the Crust:

-3/4 cup Brown Basmati rice

It’s very simple to make this crust. Just cook the rice in 2.5 cups of water for 45 minutes over medium heat for the first 25 minutes. During the last 20 minutes of cooking turn the heat down to low and cover the pot.

After the rice is done, it will have a firm texture and it’ll be moist, that’s what we’re looking for. It’ll be crispier after it comes out of the oven. If you didn’t before, add some salt and pepper. You can also add 2 tbsp of the filling to make the crust creamier instead of crunchy.

Press the rice into the baking dish to form a crust. See the picture below.

In a blender, process all the ingredients for the Quiche filling until smooth and put it in the fridge. Don’t add too much turmeric because it’ll give the dish a bitter taste.

Then in a pan with a little oil, cook the vegetables together, except for the spinach. If you don’t want to add extra fat, just cook with 3tbsp water, which is what I did. When all the veggies are cooked add the spinach and mix well. After you have incorporated the Quiche filling that was prepared before and the veggies in a bowl, pour it over the rice crust.

Bake it for 35-45 minutes and let it rest for at least 15 minutes before cutting.

It couldn’t be easier.

Posted in David-Soard, Vegan-Recipes |

Tags: david-soard, quiche recipe, vegan quiche, vegan quiche recipe

Low Cholesterol Recipes:

April 21, 2012 at 1:11 pm

Hey Davidsoard,
Thanks for the info, The great thing about eating a raw food diet is that there is practically no cooking. In fact, if you cook anything at a temperature above one hundred and thirty degrees, you will start to kill some of the nutrients, and in turn, transform your raw food into cooked food. Most ovens don’t even start until 250 degrees, so cooking is not a worry for many people who look for vegan raw food recipes. It is important though, that you keep variety in your diet so you don’t get bored and reach for that big bag of potato chips. Here are some simple vegan raw food recipes that can fill up your week.
Good Job!

David Soard Vegan Recipes

Vegan Spinach Quiche Recipe (with Brown Basmati Crust)

Step 1Ingredients

3 Responses to “Vegan Spinach Quiche Recipe (with Brown Basmati Crust)”

Leave a Reply