Green ‘Ricotta’ Quiche

As my Menorcan quiche is one of the most popular dishes on the blog, I’ve decided to make another one! This green ‘ricotta’ quiche is filled with broccoli, green beans and spinach. 

It uses tofu instead of eggs for a cruelty-free, healthy breakfast, brunch or lunch. 

You can make this with store bought pie crust but if you do make sure it’s both vegan and low-FODMAP (if necessary). I personally think the crust makes the quiche (it’s my favourite part) so unless you’re really pressed for time, I think you should give it a try. It’s super easy.  

This quiche is so simple. There’s prep time but then you just pop it in the oven and voila!

Let the quiche cool a little before tucking in or cook ahead of time and serve straight from the fridge. Enjoy with a side salad.

Quiche is one of those foods that I could eat any time of day, you know? Lovely for lazy weekend mornings, when you have family over for the holidays, as a comforting lunch or summer supper, maybe even an easy pre-prepared breakfast. Perfectly versatile!

For this recipe you will need a quiche tin! I mention it because until recently I never had one, so I don’t want to assume it’s something everyone will have.

This is

• Savoury
• Satisfying
• Comforting
• Full of healthy veg
• Ricotta like in the centre
• Crispy on the crust

Looking for more vegan brunch ideas? You might also like my simple tofu scramble, ‘No I don’t miss bacon’ strips,  lentil and walnut burgers and Sebastians ‘crab’ salad.

If you give this recipe a try please get in touch! You can rate it, leave a comment either below, on facebook or take a picture and tag it #tallulahstreats on Instagram. I always love hearing from you guys. 

Enjoy!

Print Pin

Green Quiche

Servings 8 slices

Author Tallulah

Ingredients

• For the base
• 2 tbsp milled linseed/flaxseed 6 tbsp water to make 'egg'
• 100 g rolled oats ground
• 100 g almonds ground
• 175 g pumpkin seeds ground
• 2 tbsp fresh rosemary finely chopped
• 3 tbsp GOO garlic infused olive oil
• For the filling
• 1 tbsp GOO garlic infused olive oil
• 6 spring onion greens only
• 2 tbsp fresh thyme chopped
• 1 tbsp chopped chives
• 250 g green beans topped, tailed and chopped
• 250 g broccoli florets circa 1 small broccoli head, cut into small florets
• 100 g raw fresh spinach washed
• For the Ricotta
• 580 g extra firm tofu pressed and drained
• 3 tbsp tamari
• 3-4 tbsp lemon juice depending on strength, taste as you go
• 2 handfuls fresh parsley washed

Instructions

• Preheat the oven to 175C.
• To make your 'egg' mix the milled linseed/flax with the water and 'whisk' to get air into the mixture. Set it aside for circa 10 minutes, whisking occasionally, until it thickens.
• Grind the oats, almonds and pumpkin seeds. They don't have to be finely ground, I use a blender.
• Mix the ground crust ingredients in a large bowl, add the goo and start to kneed into dough. Lastly add the 'egg' mixture which should have thickened by now and continue to kneed until you reach the desired consistency. 
• Grease a quiche tin lightly with oil then add the crust, spreading it out evenly. Making sure it goes up the sides (otherwise you'll get very thick bits of crust there and they won't cook so well.)
• Bake the crust for 20-25 minutes
• While the crust is cooking start making the filling: Put the goo into a large frying pan with the spring onion greens and chives, stir until softening then add the broccoli florets and green beans and stir occasionally while cooking on medium heat for 7-10 minutes, until they’ve lost their edge but are still a little crunchy. 
• In the meantime put all the ricotta ingredients into a blender and blend well to combine. 
• Finally add the spinach to the frying pan and stir just until it starts to wilt. Then turn off the heat, add the ‘ricotta’ mix (to the pan) and stir well to combine.
• Remove the crust from the oven, fill it with the mix, I don’t push mine down as I find that makes it too dense, just scoop it in and roughly spread it. Then pop it back in the oven for a further 30 minutes.
• Voila!
• You can either set it aside to cool a little before serving or cook it in advance, pop it in the fridge and then serve cold (my preferred way to have it) with a side salad.
• Enjoy!