Vegan quiche with tofu ricotta and spinach | Italian Classic Dish

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This vegan quiche with ricotta and spinach is perfect for a quick meal or as finger food. It’s easy and quick to prepare and it’s hearty and super delicious.

I love quiches because you can get so creative with the fillings! I’ve always loved ricotta and spinach and it’s a traditional Italian combination that is quite popular and I used to make it often before turning vegan. Since switching to a more plant based diet I made it with a vegan ricotta and it was so delicious!

Vegan ricotta is easily made in a few steps and comes together quickly. There are many ways of making it but I prefer using tofu as it gives the perfect and most similar texture. It is also one of the quickest ways that doesn’t require soaking ingredients.

This vegan quiche with ricotta and spinach is:

  • Easy to make
  • Requires a few simple ingredients
  • Perfect for any occasion
  • Delicious and hearty

What you will need:

  • Puff pastry (most puff pastry is already vegan)
  • Frozen spinach
  • Tofu ricotta (tofu, nutritional yeast, miso, apple cider vinegar, salt)
  • Olive oil salt and pepper to taste

Step by step instructions

  • Preheat the oven to 200C.
  • Cook your spinach in a pan with a little olive oil or water, then remove excess water with a cloth or sieve.
  • Make the tofu ricotta: Blend extra firm tofu with apple cider vinegar, nutritional yeast, miso paste and salt until it reaches a smooth texture, similar to ricotta
  • Transfer the spinach to a bowl, add your tofu ricotta, olive oil and salt and pepper to taste and mix to combine well.
  • Spread the mixture on the puff pastry sheet, leaving some space on the sides for the borders and then fold the borders.
  • Bake in the oven at 200C for around 30 minutes or until golden.

DID YOU MAKE THIS RECIPE? 

Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on instagram and tag me at  @recipesandplaces or use the hashtag #recipesandplaces

I love to see recreations and share them!

Vegan spinach and ricotta quiche

Vegan quiche with tofu ricotta and spinach

Vegan quiche with tofu ricotta and spinach
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main, Sides, Starter
Cuisine Italian
Servings 6 squares
Calories 292 kcal

Equipment

Ingredients
  

  • Vegan puff pastry 1 roll (320 g)
  • 400g frozen spinach
  • Olive oil to taste
  • salt and pepper to taste

Tofu ricotta

  • 250 g extra firm tofu
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 2 tbsp nutritional yeast,
  • 1 tsp white miso paste

Instructions
 

  • Preheat the oven to 200C.
  • Cook your spinach in a pan with a little olive oil or water, then remove excess water with a cloth or sieve.
  • Make the tofu ricotta: Blend extra firm tofu with apple cider vinegar, nutritional yeast, miso paste and salt until it reaches a smooth texture, similar to ricotta
  • Transfer the spinach to a bowl, add your tofu ricotta, olive oil and salt and pepper to taste and mix to combine well.
  • Spread the mixture on the puff pastry sheet, leaving some space on the sides for the borders and then fold the borders.
  • Bake in the oven at 200C for around 30 minutes or until golden.
  • Enjoy!

Nutrition

Calories: 292kcal
Keyword spinach, Tofu, Vegan quiche
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