Vegan Recipe: Spicy Spinach ‘n Kale Quiche

Spicy Spinach Kale Quiche

By Debbie Adler

No one will miss the crust on this exquisite, easy-to-make quiche. All you need to do is take one bite to experience the fullness of flavors and the pudding-like consistency. I couldn’t decide whether to make it spinach or kale, so I went with both and really love the combo. It’s like supersized micronutrients in a happier meal. This is so good that I think you’ll be able to convert the real men in your life into quiche eaters.

Ingredients, Makes 12 standard size cupcakes

1 small yellow onion, diced
¼ cup coconut aminos
1 clove garlic, minced
1 jalapeno pepper, seeded and chopped
1 teaspoon freshly ground pepper
½ teaspoon nutmeg
2 tablespoons Grade B maple syrup
5 cups fresh baby spinach
4 ounces (half a package) hemp tofu (I use Tempt brand)
¼ cup nutritional yeast
¼ cup roughly chopped fresh parsley
¼ cup roughly chopped fresh dill
3 tablespoons chia seeds, ground (I use a coffee grinder)
3 tablespoons chick pea miso paste (I use Miso Master brand)
8 ounces (about 15 leaves) kale, stemmed and chopped
3 tablespoons freshly squeezed lemon juice
¼ cup coconut milk


– Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper baking cups.
– Heat the onions in a medium sauté pan over medium heat, and stir until fragrant, about 1 minute.
– Add the coconut aminos, garlic, jalapeno pepper, black pepper, and nutmeg, stirring occasionally, until the onion is translucent and the spices become fragrant, about 2 minutes.
– Add the maple syrup, spinach, hemp tofu, nutritional yeast, parsley, dill, chia seeds, miso, and kale and stir until the vegetables turn bright green, about 1 minute.
– Add the vegetable mixture and lemon juice to a food processor and pulse until combined.
– While the machine is still running, add the coconut milk, a tablespoon at a time, until the vegetable mixture is combined but still has some texture.
– Spoon the vegetable mixture into the prepared muffin tin, dividing it evenly. Each cup should be filled to the top.
– Bake the quiches until the edges are a light golden brown, about 25 minutes.
– Transfer the muffin tin from the oven to a wire rack and let sit for 15 minutes before removing the quiches. Peel off the paper liners and serve immediately or at room temperature.

Serving size: 1 quiche CALORIES 55; TOTAL FAT 1.1g; PROTEIN 2.9g; CHOLESTEROL 0.0g; SODIUM 200mg; FIBER 1.7g; SUGARS 2.1g; TOTAL CARBOHYDRATE 6.0g

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