Silverbeet Quiche
The classic quiche, made high protein and vegan with tofu and cashews for that creamy filling.
‘Spinatwähe’ was something I absolutely loved as a kid - basically somewhere in between a quiche and a tart. And this is a recreation of that childhood favourite lunch or dinner!
Super filling, packed full of greens with all that nutrient-dense silverbeet (also known as Swiss chard), but spinach or kale work perfectly too of course. Perfect for meal prep to reheat and pair with a salad!
Makes about 4 serves, with 25g protein per serve!
Ingredients:
For the pastry:
150g brown rice flour, or plain flour
250g potatoes, boiled
Pinch of salt
For the filling:
400g firm tofu
1/2 cup (65g) cashews
1/4 tsp nutmeg
1 tsp garlic powder
1 tsp Herbamare herb salt
3/4 cup water
2 tbsp nutritional yeast
Squeeze of lemon juice
Black pepper
1 bunch silverbeet (Swiss chard), or pack of frozen spinach
1 small onion, finely diced
Method:
Preheat oven to 180°C and prepare your quiche or tart tin.
Mash potato so no lumps remain, then knead together with flour and salt to make a dough. Roll out about 3mm thick on a floured surface, then lay into your tin to cover the base and sides. Poke some holes in the base with a fork.
Finely chop the onion and silverbeet, then sauté in a pan until just soft.
For the filling mix, add all ingredients to a blender or food processor and blend until smooth. Season to taste.
Mix through spinach, then spoon onto base. Bake for 30 minutes, until golden, then eat!
Notes:
Keeps well in the fridge in a sealed container for up to 4-5 days.
