Gluten-free Vegan Spinach Quiche … Anyone?



I promised Ted Allen (of Chopped fame) I would make him my famous gluten-free, vegan, spinach quiche for brunch. Since he wasn’t coming over anytime soon, I made it for Jen instead. As an omnivore, I always was expert at whipping together (pun intended) a delicious morning quiche and now I needed to create the vegan version of it.

Since I had the foundation of my delicious tofu scramble already perfected, it took little effort to add the other required ingredients and spices to create this round masterpiece. It turned out amazing and I’m sure if Ted ever makes it over … he’ll love it, too!

It’s so satisfying knowing that this classic dish can be prepared without eggs or dairy. A healthy and vibrant version that plates beautifully with rosemary rustic red potatoes and a cup of Gimme! coffee.

Recipe to follow on my recipe link above. Or, message me and I will personally send you the recipe.

Go vegan.

8 thoughts on “Gluten-free Vegan Spinach Quiche … Anyone?

    • THIS particular crust is store bought (hence the foil pan). I do make a nice pie crust using Bob’s Red Mill All Purpose with an added tablespoon of xanthan gum. Helps hold it together as you stretch it onto the pie tin!

      Thanks for commenting!


      • Good to know. Thanks for responding! 🙂
        Another question – what do you use for the fat? I’ve used coconut oil before, and it works fine as long as it’s chilled – but i’m curious to know other methods.


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