The fusion of ingredients in this spinach and artichoke vegan quiche is a tasty spin on the popular dip. Tortillas are used to make a quick crust which cuts down on the prep time for this tasty brunch dish.

For the longest time, I didn’t know much about quiche, except that I saw fancy people ate it for brunch at restaurants in New York City. It always looked so tasty but I was never a big fan of eggs so I didn’t try it before going vegan.

Lately, I’ve been into making one pan/pot meals (like my Lentil Quinoa and Lemon One Pot Pasta) so I thought I’d give vegan quiche a shot – plus I figured I could be fancy too and maybe have a slice of it with a mimosa on a nice Sunday morning or make it for Easter brunch.

A Vegan Quiche?

According to Wikipedia, quiche consists of an “open-faced pastry crust with a filling of savory custard with cheese, meat, seafood, and/or vegetables”.  Well, that wouldn’t really fly with my plant-based diet so I thought substituting tofu as the custard/cheesy base could work.

The tofu once blended in a food processor becomes very smooth. I was surprised by how well it could mimic a regular quiche and knew it would be a great base for my vegan spinach quiche.

Vegan Quiche with Spinach and Artichokes

I love spinach and artichoke anything – dips, pasta, hummus – you name it. My spinach artichoke dip is one of Matt’s family’s favorites so I decided to mess around with that recipe and tweak it for the quiche filling.

Using tofu in the spinach artichoke quiche adds lots of protein while spinach is a good source of vitamins A and C. Artichokes add dietary fiber as well as magnesium, potassium, and vitamin C.

Turmeric gives the dish the yellow color you’d see in an original quiche while adding anti-inflammatory properties as well.

• Lemon Overnight Oats
• Easy Tofu Scramble Recipe
• Vegan Breakfast Tacos
• Vegan Baked Pumpkin Oatmeal {gluten free}

If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!

📖 Recipe