Vegan curried potato and spinach quiche

6 servings Prep: 35 mins, Cooking: 50 mins
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A healthy and filling egg-free quiche that can be served as a light lunch or bulked up with extra roasted vegetables and salad for a more filling dinner.

By Food24 February 02 2018
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Ingredients (17)

250 g cake flour
1 tsp fresh chives — finely chopped
2.5 ml salt
freshly ground black pepper
125 ml coconut oil — melted
2 tbsp water — cold
1 tbsp olive oil
1 red onion — chopped
3 potatoes — peeled and diced
120 g baby spinach
1 tbsp curry medium powder
600 g tofu
180 ml coconut cream
1 tsp garlic clove — finely chopped
1 tsp salt
freshly ground black pepper
micro herbs
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For the crust, stir the flour, chives, salt and pepper together. Stir in the coconut oil and water and use your hands to bring the pastry together. Cover with plastic and refrigerate for 20 minutes.

Pre heat the oven to 180°C. Press the pastry into a 22cm lightly greased pie dish and bake, 5 minutes.

For the filling, heat the oil in a large pan over medium heat. Add the onions and potatoes and sauté until tender, 15 minutes. Stir in the spinach and curry powder and cook, 2 minutes. Combine the tofu, coconut cream, garlic, salt and pepper and blend until smooth. Combine the cooked vegetables with the tofu mixture and spoon the filling over the crust. Bake for 30 minutes and allow it to cool for 20 minutes before serving. Garnish with the micro herbs before serving.

The quiche can be served hot or cold and works perfectly as a lunchbox option the following day.

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