Vegan Tomato Quiche with Whole Spelt Crust
Created in partnership with Tnuva Soy (the soy line from a major Israeli dairy and soy brand).
Before we get to this vegan tomato quiche, I want to give spelt flour a little time in the spotlight:
When Did Everyone Fall in Love with Spelt Flour?
Honestly, I get it. It's a great flour.
Spelt is a grain, and it's a type of wheat.
I'm not sure why so many people automatically consider it healthier than regular wheat flour, but it does have some appealing qualities:
It can have a little more protein than whole wheat or rye flour, and its protein composition is somewhat different, too.
Its gluten behaves differently from that in common wheat. Some people find spelt easier on their stomachs, but it still contains gluten and isn't safe for people with celiac disease.
Spelt also has a tough outer hull that helps protect the grain from pests, which can reduce the need for pesticide applications.
But for me, spelt's biggest selling point is how easy it is to work with.
It's cooperative, not a diva. And its more delicate gluten structure means it doesn't need much kneading.
It makes a quick, easy dough that's perfect for exactly this kind of baking.
For this vegan tomato quiche, I made the crust with spelt flour, olive oil, and a little water, with barely any kneading at all.
I especially love this quiche because, beyond its nutritional appeal, it's summery, cheerful, delicious, and easy to make.
Serve 2 slices with a salad, and you've got a satisfying, nourishing meal.
A Few Notes on the Recipe
As I mentioned, I used 100% whole spelt flour for the crust.
You can play around with the flour blend a little: try 80% whole spelt and 20% white flour or another flour. Just keep whole spelt as the majority.
I made the filling with Swiss chard and onion – you can swap in spinach, grated zucchini, or even roasted eggplant.
I also used Tnuva's Provence-style seasoned tofu. Tnuva partnered with me on this recipe.
– You can substitute their basil-seasoned tofu, or, if you're feeling brave, their spicy tofu. That version has a kick, and it's fantastic.
Feel free to replace the tomatoes with vegetables you love, such as roasted peppers, roasted beets, or even artichokes.
Nutrition Information from Noam Bachar (an Israeli clinical dietitian and fitness trainer):
One slice of quiche (out of 10), weighing 90 g (3.2 oz), contains:
170 calories
7 g protein
22 g carbohydrates
11 g fat
You can find my vegan zucchini casserole recipe here
Vegan Tomato Quiche
Vegan tomato quiche with a whole spelt crust and a Swiss chard and tofu filling.
Ingredients
For the Crust
- 3/4 cup whole spelt flour 130 g (4.6 oz)
- 1/3 cup olive oil 70 ml (2.4 fl oz)
- 1/4 cup warm water
- A pinch of salt
For the Filling
- 1 package Provence-style seasoned tofu 300 g (10.6 oz)
- 3-4 large, fresh Swiss chard leaves
- 1/2 onion, sliced
- 1 tablespoon olive oil
For the Topping
- 20 cherry tomatoes halved
- A little balsamic vinegar and olive oil
- A few basil leaves, for garnish
Instructions
Make the Crust
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In a deep mixing bowl, combine all the crust ingredients until you have an evenly mixed, slightly sticky dough.
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If the dough is too sticky, add a little flour. If it's too dry, add a little water. Adjust until the dough comes together and feels easy to work with.
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Cover the bowl with a kitchen towel and refrigerate for 1 hour.
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After 1 hour, preheat the oven to 180°C (350°F).
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Generously flour your work surface.
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Using a rolling pin, roll the dough as thin as you can without tearing it.
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Gently roll the dough around your rolling pin, then unroll it over the tart pan.
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Trim the excess dough with a knife or your fingers, and press the dough against the sides of the pan.
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Prick the bottom of the crust with a fork.
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Bake for about 10 minutes.
Make the Filling
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Blend the Provence-style seasoned tofu until smooth, then set aside. If your blender struggles, add a little water to help it along.
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Wash the Swiss chard thoroughly and finely chop it, including the white stems.
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In a skillet, sauté the onion in the olive oil until translucent, then add the Swiss chard.
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Cook the onion and chard together for a few minutes, until the leaves wilt.
Assemble the Quiche
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Spread the chard and onion over the prebaked spelt crust. Spoon the blended tofu on top and smooth it with a flexible spatula.
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Arrange the cherry tomato halves on top.
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Brush with a little balsamic vinegar and olive oil.
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Bake for about 30 minutes, or until golden.
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Garnish with a few fresh basil leaves.
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Let the quiche cool completely before slicing.
