With ingredients like crème fraîche, bacon, eggs, and butter, quiche usually packs in plenty of animal products. This vegan version with VANOZZA No Sheep Greek is at least as delicious – savory, creamy, and perfect for brunch, lunch, or dinner.
Ingredients
Crust
- 50 ml vegan egg substitute (e.g. Plant B)
- 250 g flour
- 125 g vegan butter (e.g. Alsan)
- 75 g water
- Pinch of salt
Filling
- 150 g No Sheep Greek by VANOZZA
- 120 ml vegan egg substitute
- 200 g vegan crème fraîche
- 200 g vegan cooking cream
- 100 g spinach
- 100 g scallions
- 50 g cherry tomatoes
- ½ tsp salt
- 75 g water
- Pepper, nutmeg
Instructions
-
1
Dice the butter and knead it together with the flour, egg substitute, water, and salt. Let the dough rest in the fridge for 1 hour.
-
2
Roll out the dough, place it in a greased quiche pan, and prick it with a fork. Pre-bake for 10 minutes at 180°C. Sprinkle with No Sheep Greek.
-
3
Whisk together the cooking cream, crème fraîche, and egg substitute. Fold in the scallions and spinach, and season with salt, pepper, and nutmeg. Pour into the pan and scatter the cherry tomatoes on top.
-
4
Bake for 40 minutes at 180°C until golden brown.
-
5
Chef's tip: Crumble a little extra No Sheep Greek over the quiche after baking!
