Spinach and Ricotta quiche

Serves 4

  • 1 lot Shortcrust Pastry (recipe here)
  • 780 g Fresh spinach
  • 400 g Firm tofu
  • Nutritional yeast
  • Juice of 1/2 a lemon
  • Garlic powder or granules
  • Onion salt (optional)
  • 1/4 Ground nutmeg
  • 1 tsp Paprika
  • Pepper
  • A few cherry tomatoes, optional


Preheat the oven to 190c.

Cook the spinach then drain them very well, squeezing all the water out and chop them quite finely with a knife.

In a large bowl crumble the tofu (well drained if it was in liquid) and add a generous amount of nutritional yeast. Now, this is quite personal, I add about 3/4 of a cup but tasting and adjusting is the best way to go.

Add the lemon juice, half a teaspoon of garlic granules, half a teaspoon of the onion salt, or a good pinch of salt, the nutmeg, the paprika, some pepper to taste and mix very well, ideally with your hands, squeezing the whole thing together.

Taste and adjust to your taste for salt and nutritional yeast then mix in the chopped spinach.

Line a flan dish with the shortcrust pastry and pour the mixture in. Flatten it and if desired garnish with a few cherry tomatoes pushed in the mixture.

Cook for 35-40 minutes.

Spinach and Ricotta Quiche

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