Spinach Artichoke Quiche [Gluten-Free and Vegan]

Spinach Artichoke Quiche [Gluten-Free and Vegan]
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 202.5
  • Total Fat: 10.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 672.2 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 4.6 g
  • Protein: 8.5 g

View full nutritional breakdown of Spinach Artichoke Quiche [Gluten-Free and Vegan] calories by ingredient
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Introduction

For this recipe I specifically use the Follow Your Heart VeganEgg and Mozzarella Shreds; while another vegan cheese can be used instead, I haven't tried any other egg substitute with this recipe. For this recipe I specifically use the Follow Your Heart VeganEgg and Mozzarella Shreds; while another vegan cheese can be used instead, I haven't tried any other egg substitute with this recipe.
Number of Servings: 8

Ingredients

    Crust:
    • 1 1/2 cup chickpea flour
    • 1/2 tsp salt
    • 1/4 cup extra virgin olive oil
    • 1/4 - 1/3 cup water

    Filling:
    • 6 tbsp Follow Your Heart VeganEgg powder (the equivalent of 3 eggs)
    • 1 tbsp nutritional yeast
    • 1/4 cup pea protein powder
    • 1 cup water
    • 1 cup almond milk (or other unsweetened non-dairy milk)
    • 1 cup marinated artichoke hearts (measure large pieces/halves, then chop into smaller pieces and pat dry)
    • 2 cups frozen spinach, cooked (don't press out any liquid)
    • 1 medium onion, diced
    • 2 tsp salt
    • 1/2 tsp black pepper
    • 1/2 tsp paprika
    • 1/2 tsp nutmeg
    • 1/4 cup Follow Your Heart Mozzarella Shreds
    • paprika

Directions

Crust:
Preheat oven to 350ΊF/180C. Mix together the chickpea flour and salt. Slowly add olive oil and mix until the consistency of breadcrumbs. Add water 1 tablespoon at a time, stopping once mixture comes together and is no longer crumbly. The dough will be very sticky, so roll out between two sheets of wax paper or plastic wrap.

Place into a pie plate, prick around sides and bottom. Bake for about 8 minutes, then remove from oven and allow to cool.


Filling:
Preheat oven to 400ΊF/200C. In a large bowl, whisk together VeganEgg powder, nutritional yeast, and pea protein powder. Slowly add water and almond milk while continuing to whisk so that no lumps form. (This mixture should be thicker than a typical quiche filling, about the same consistency as pancake batter. If it seems much too thick, add more water 1 tablespoon at a time.) Stir in chopped artichoke hearts, spinach, and onion, then add the salt, pepper, paprika, and nutmeg.

Pour filling into prepared crust, then top with mozzarella shreds and a light sprinkling of paprika. Bake for 25-35 minutes, until the middle is set. Allow to cool for about 5-10 minutes before serving, or chill and serve cold.


Serving Size: makes 1 quiche, 6-8 pieces

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