Served as a main or a side, hot or cold, this baked quinoa quiche is light, healthy, and bursting with fresh lemon and herb flavors. What’s more, it is all vegan and gluten-free.
– serves 4
3 cups vegetable broth
1 cup quinoa (or 2 cups cooked)
2 tsp vegan Ener-G egg replacer + 4 Tbsp water
1 medium onion, diced
2 cloves garlic, minced
¼ tsp crushed red-pepper flakes
2 Tbsp nutritional yeast
1 tsp fresh lemon zest
1 Tbsp fresh thyme leaves (or 1 tsp dried)
1 Tbsp fresh rosemary, finely chopped (or 1 tsp dried)
450 g spinach leaves
1 cup vegan sour cream
(to make your own blend 1 cup soya cream and 1 Tbsp lemon juice)
¼ tsp freshly ground black pepper
Bring broth and quinoa to boil. Lower heat to lowest setting and simmer while covered for about 20 minutes or until it is fluffy and the tiny curls stick out from the seeds.
Preheat oven to 180° C. Grease a 20 x 20 cm glass or ceramic baking dish with olive oil.
In a large medium mixing bowl, whisk egg replacer and water together. Set aside.
Heat 1 Tbsp olive oil in a medium pan. Add onion and garlic and sauté until translucent, about 8 minutes.
Add thyme, rosemary, and red-pepper flakes, and spinach and sauté until just wilted. Remove from heat. Transfer to the egg mixture.
Add quinoa, sour cream, lemon zest, pepper, and nutritional yeast to the spinach-onion mixture, and stir until well combined.
Pour the mixture into the prepared baking dish, and place in the oven. Bake for 60 minutes, until set and edges are brown. Let cool slightly before slicing.
You can enjoy this quiche served warm, at room temperature, or even chilled.
Thank you to Angela from ‘Vegangela’.
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