Vegan Tomato Quiche with Whole Spelt Flour
A project in collaboration with a major dairy brand Soy.
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Just before I dive into the vegan tomato quiche recipe, I want to take a moment to talk about spelt flour:
Why is everyone suddenly in love with spelt flour?
And rightly so—it's a fantastic flour.
Spelt is a grain and a type of wheat.
I don't know exactly why many perceive it as healthier than standard wheat flour, but it definitely has several distinct advantages:
It contains slightly more protein than whole wheat or rye flour, and its protein composition is slightly different:
It contains less gluten than wheat (which is why some people find spelt flour doesn't cause stomach discomfort).
Additionally, the spelt kernel is tougher, making it more resistant to pests (meaning fewer pesticides are needed for the crop).
But in my eyes, the greatest thing about spelt is how easy it is to work with.
It’s a forgiving flour that isn’t "picky," and you don't need to over-knead it (since it doesn't have much gluten anyway).
It makes for a quick and easy dough, perfect for pastries exactly like this one:
I prepared the crust for this vegan tomato quiche from spelt flour with olive oil and a bit of water, and I barely kneaded it at all.
This quiche is one of my favorites because, besides its wonderful nutritional values, it’s summery, vibrant, delicious, and easy to make.
Two slices of this quiche with a side salad serves as a complete and nourishing meal.
A bit about the recipe
As mentioned, for the quiche dough, I used 100% whole spelt flour.
You can slightly adjust the flour ratios—say 80% whole spelt and 20% white or another flour—but ensure the majority is whole spelt.
I made the filling from Swiss chard and onion—you can swap the chard for spinach leaves, grated zucchini, or even roasted eggplant.
Additionally, I used a major dairy brand Provence-style seasoned tofu (who also participated in creating this recipe).
– You can substitute it with a major dairy brand Basil seasoned tofu, or if you're feeling adventurous, their Spicy tofu (it turns out hot and amazing).
The tomatoes can be replaced with any vegetable you love, such as roasted peppers, roasted beets, or even artichokes.
Nutritional Values by Clinical Dietitian and Fitness Coach Noam Bechar:
One slice of quiche (out of 10), weighing 90g, contains:
170 kcal
7g protein
22g carbohydrates
11g fat
You can find a recipe for vegan zucchini pie here
Vegan Tomato Quiche
Vegan tomato quiche with whole spelt flour filled with Swiss chard and tofu
Ingredients
For the dough
- 3/4 cup whole spelt flour 130g
- 1/3 cup olive oil 70 ml
- 1/4 cup lukewarm water
- pinch salt
For the filling
- 1 package Provence-style seasoned tofu 300g
- 3-4 large, beautiful Swiss chard leaves
- 1/2 onion, sliced
- 1 tablespoon olive oil
For the topping
- 20 cherry tomatoes sliced in half
- a bit of balsamic vinegar and olive oil
- a few basil leaves for garnish
Instructions
Prepare the dough
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In a deep bowl, mix all the dough ingredients until a slightly sticky and uniform dough forms.
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If it's too sticky, add flour; if it's too dry, add a little water. Work the dough until it is uniform and easy to handle.
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Cover the bowl with a towel and refrigerate for one hour.
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After an hour, preheat the oven to 180°C.
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Well-flour your work surface.
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Roll out the dough with a rolling pin as thinly as possible, but be careful not to tear it.
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Roll the dough onto the rolling pin and unroll it onto the baking pan.
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Trim any excess edges with a knife or your hands and press the dough against the sides of the baking pan.
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Prick the bottom of the dough with a fork.
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Place in the oven and bake for about 10 minutes.
Prepare the filling
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Blend the Provence-style seasoned tofu in a blender until it reaches a smooth paste and set aside. If your blender struggles, add a little water.
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Thoroughly wash the Swiss chard leaves and chop them well, including the white stalks.
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In a pan, sauté the onion in olive oil until translucent, then add the Swiss chard leaves.
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Sauté for a few minutes until the leaves have wilted.
Assemble the quiche
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Spread the Swiss chard and onion over the baked spelt crust, pour the tofu spread over them, and smooth it out with a spatula.
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Add 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 brown.
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Add a few basil leaves for decoration on top.
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Slice the quiche only after it has completely cooled down.
