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4.84 from 6 votes

Pumpkin and spinach quiche (vegan)

A winter tart cross quiche. Vegan, gluten free and packed with protein. It has a naturally-sweet pumpkin pastry and a silverbeet 'ricotta' tofu filling. What more could you want?
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Cuisine: American, Vegan
Servings: 4


Pumpkin crust


  • 1 (110g) medium-size red onion, sliced
  • Dash of balsamic vinegar, to taste
  • 1 (80g) small-size beetroot, thinly sliced
  • 250g extra firm tofu
  • ¼ cup (65mL) dairy free milk, such as almond, soy or coconut
  • ¼ cup (12g) nutritional yeast, optional
  • 1 tbsp tahini
  • Pinch of black salt (kala namak), (optional)
  • 2 cups (120g) spinach, kale or leafy greens, loosely packed
  • ¼ cup (80g) vegan cheese, (optional)


  • Preheat the oven to 160°C (320°F). Line a baking tray with baking paper.
  • Spread the pumpkin on the baking tray and bake for 20-30 minutes or until the pumpkin is golden brown and soft. Set aside to cool.
  • To make the crust: Add all the crust ingredients to a food processor. Process until combined and there are no chunks of pumpkin. The mixture should be a thick paste.
  • Line a deep pie or quiche tin with baking paper or brush with oil. Using very wet hands and utensils, spread the pumpkin mixture on the bottom and sides of the tin. If the mixture sticks to your hands or utensils, wet them again and repeat.
  • Bake the crust in the oven for 5-7 minutes or until it is dry to the touch.
  • To prepare the onion for the filling: Place a fry pan over high heat. Add the onion and balsamic vinegar and saute for 5 minutes. Add a dash of water to the pan, cover then let it cook slowly for 5-10 minutes or until very soft
  • To prepare the beetroot for the filling: Boil the beetroot in a small saucepan of water for 10 minutes or until tender. Drain away the water.
  • To make the filling: Add the tofu, milk, nutritional yeast, tahini and black salt to a food processor. Process until it forms a very smooth paste. Add the leafy greens and process until the greens have broken down. Remove the blade from the food processor and mix in the caramelised onions.
  • Spoon the tofu filling into the prepared crust and smooth the top. Add the cooked beetroot and crumble the vegan cheese on top.
  • Bake the quiche in the oven for 40-50 minutes. If the quiche is browning too quickly, cover it with aluminium foil or an oven-safe bowl. The quiche is ready when you can insert a knife in the middle and the tofu is set or not wet. Enjoy!
  • The quiche can be stored in an airtight container in the fridge for up to 5 days.


If you do not have ground chia seeds, add them to small blender with the water and chunk of pumpkin. Blend until there are no whole chia seeds.
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