As a brunch, a quick lunch, a mid-afternoon snack or a light dinner: this quiche serves any occasion and, therefore, deserves to be shared with our customers.
Serves 6 people | preparation: 1 hour (standby time: 2 hours)
150g of oat or almond flour
50g of coconut flour
15g of flaxseed flour (to make it at home you just have to process the flaxseeds)
5g xanthan gum
80g vegan butter
60g of cold water
1/2 teaspoon of salt
400g of onion
1 teaspoon of thyme
300g of spinach
Juice of 1 orange
2 tablespoons of olive oil
3 tablespoons of soy sauce
2 tablespoons of agave
from 1 V
250g of soft tofu
100g vegetable cream (we used soy cream)
- Add the flours, xanthan gum and salt to a large bowl and mix. Add the butter (cut into small cubes) and mix with your hands. When the butter is somewhat dispersed into the flour mixture, add the cold water and mix until a homogeneous dough is formed. Rest the dough in the fridge for two hours.
- Place the V'eden in the freezer while preparing the filling (it will get more consistent, ideal for the intended use).
- Saute the finely sliced onion and thyme in olive oil over medium heat. When the onion is softer, about 5 minutes later, add the orange juice and soy sauce. Lower the heat and cook slowly until the onion caramelizes, incorporating the spinach halfway through. Add the agave, stir and set aside.
- In a food processor or blender, add the V'eden and pulse a few times until it crumbles into smaller pieces. Reserve.
- Blend the tofu and cream and finally add the V'eden, folding it in with just a spoon.
- Take the dough out of the fridge, spread it out in a mold, make holes in the bottom with a fork and bake in a preheated oven for 20 minutes at 180ºC.
- Next, fill it with the onion and spinach mixture and, on top, the cream. You can leave it like that or mix it a little to incorporate the filling into the cream. Take it to the oven for another 20 minutes and it's ready.