Vegan Spinach Artichoke Quiche


  • 2-4 large tortillas (gluten free - usually found in frozen section) 
  • Olive oil spray
  • 1 tsp. coconut or olive oil
  • 1/2 cup onion, chopped
  • 2 cloves of garlic, minced
  • 2 cups of fresh spinach
  • 14 oz. soft tofu
  • 1/2 cup nutritional yeast
  • 1/2 lemon, juiced
  • 1 tsp basil, dried
  • 1/2 tsp turmeric
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 can (14 oz.) artichokes, drained and chopped


1. Preheat oven to 350°F.

2. Spray a pie dish with oil. Rip the tortillas in half and arrange them so that the bottom and sides of the pan are covered. Bake for about 10-15 minutes until slightly brown.

3. While the crust is baking, heat oil in a large pan. Add onion and cook about 5 mins until translucent. Add garlic and cook for another 1-2 mins, until fragrant. Add spinach and cook another few minutes until spinach is wilted. Remove from heat.

4. In a food processor, mix tofu, nutritional yeast, lemon juice, and spices. Process until smooth.

5. Add artichokes and onion/spinach mixture to food processor and pulse until mixed.

6. Put mixture into pie pan and spread out evenly.

7. Bake for about 40 mins at 350°F.

Makes approximately 4-8 servings.

Vegan Spinach Artichoke Quiche - The Body Shop LLC

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