pumpkin and spinach quiche

I’ve got a brunch potluck coming up this weekend so I’ve been obsessively looking up recipes I’d like to try and to bring. Here’s an older recipe of mine that I considered making (though eventually decided not to). I can’t wait for my next excuse to, though!

You’ll Need:

1 recipe pastry crust (I used one from Veganomicon, but any savory version will do)

2 small sweet potatoes, skinned and sliced, roasted until just soft
1-2 cups roasted pumpkin, mashed*
1 large sweet onion, sliced and caramelized
2 handfuls baby spinach, roughly chopped

1/2 block of extra firm tofu, about 8 oz
1/4 cup nutritional yeast
2 tbsp nondairy milk
2 tbsp arrowroot powder, dissolved in 1 tbsp water
2 cloves garlic
2 tsp dijon mustard
1 tsp salt, or to taste
1/2 tsp pepper

1/2 tbsp tahini
2 tsp nondairy milk
pepitas, to garnish

* Note: You may use canned pumpkin puree here, but this and even fresh pumpkins, will vary in moisture content.  I suggest starting with 1 cup and adding more until you reach your desired thickness.  You’ll want this to get very smooth and thick.

Directions:

Preheat your oven to 350 degrees and prepare your pastry crust inside a 9″ pie dish.

Place the pumpkin, tofu, nutritional yeast, nondairy milk, arrowroot mixture, garlic, mustard and spices in the bowl of a food processor and blend until very smooth.  Transfer to a medium sized bowl and stir in your spinach.

To assemble the quiche, first place the caramelized onions at the bottom of the empty pie shell.  Then, layer the roasted sweet potatoes on top.  Pour the pumpkin-tofu-spinach mixture over the potato layer and spread to make everything even.

In a small bowl, or back in your food processor if you have to, mix together the tahini and nondairy milk to reach a milky consistency.  Drizzle over the top layer of the quiche and top with pepitas.  Bake for 40-45 mins, until crust begins to brown.   Let cool at least 20 mins before serving.

I didn’t include any directions for the roasting times or caramelization process because I acted mostly on instinct myself, but there are heaps of directions readily available online if you need some guidance.

What are some of your favorite items or recipes to bring to a brunch potluck?

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3 thoughts on “pumpkin and spinach quiche

  1. You are my new best friend. One of our old “go to” dishes was a rustic quiche that we all enjoyed. Haven’t made it since I gave up the eggs and moo, but am now a bit emboldened. Thanks.

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