What's better than a little something-something baked in the oven and shared with friends and family? (Here's a clue = nothing ). Grab our recipe for our plant-based Spinach & Pea Quiche, featuring oob organic cut leaf spinach and garden peas! #organic #natural #certifiedorganic #eatwithyourhands #noplatesneeded #ooborganic
Ingredients:
Crust
2 1/2 cups plain flour
3/4 cup olive, sunflower or softened coconut oil
Dash of water
1/2 tsp salt
Filling
Olive oil, as needed
2 cups oob organic frozen spinach, packed
1 small onion, sliced
3 garlic cloves, sliced
400g firm tofu
1/2 cup plant-based milk, such as almond, coconut or oat
1/2 cup nutritional yeast, plant-based cheese or substitute
1 tsp black salt or kala namak (optional: adds an ‘eggy’ taste)
Salt and pepper, to taste
1/4 cup oob organic frozen garden peas
Method:
Preheat the oven to 180°C. Grease a 20cm tart tin and line the bottom with baking paper.
To make the crust: Add all ingredients to a medium-size bowl. Mix until combined. Press the ingredients along the bottom and sides of the tart tin to form a crust.
Bake the crust in the oven for 15 minutes or until slightly golden.
To make the filling: Drizzle a little olive oil in a saucepan over high heat. Add the frozen spinach to the saucepan and sauté until softened. Set aside.
Drizzle some more oil in the saucepan and add the sliced onion. Sauté until softened. Add the garlic and sauté until softened and fragrant. Add the onion and garlic to a food processor.
Add the tofu, milk, nutritional yeast, black salt, salt and pepper to the food processor and process until it forms a paste. Remove the blade of the food processor and mix in the sautéd spinach.
Spread the filling into the crust. Scatter the frozen peas on top of the filling.
Bake the quiche for 20 minutes or until the filling is golden.
Enjoy immediately or store in an airtight container in the fridge for up to 4 days.
