Green Ricotta Quiche (Vegan & Gluten-Free)

This green ricotta quiche is a fresh, savory bake with a soft tofu filling, tender green vegetables, and a crisp gluten-free crust. It feels light but still satisfying, making it a good option for brunch, lunch, or an easy dinner with a side salad.

The tofu creates a creamy ricotta-style texture without eggs or dairy, while broccoli, green beans, spinach, lemon, and herbs keep the flavor bright. It is simple, plant-based, and full of green color without feeling heavy.

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Green Ricotta Quiche

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⏱️ Time & Prep

Prep time: 20 minutes

Bake time: 35–40 minutes

Cooling time: 10 minutes

Total time: 65–70 minutes

Yield: 8 slices

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Ingredients

Crust

• 1 gluten-free pie crust or gluten-free savory pastry crust
• Optional: 1–2 tbsp gluten-free oat flour, for dusting if the crust is sticky

Green “Ricotta” Filling

• 400 g firm tofu, drained
• 1 cup broccoli, finely chopped
• ¾ cup green beans, chopped
• 2 cups fresh spinach
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp garlic-infused olive oil
• 1 tbsp unsweetened plant-based milk, only if needed
• 1 tbsp fresh basil or chives, chopped
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• ¼ tsp turmeric, optional, for color
• ½ tsp dried oregano or Italian herbs

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Instructions

1. Preheat the oven to 180°C (350°F).

2. Place the gluten-free crust into a tart pan or pie dish. Press it gently into the edges and prick the bottom with a fork.

3. Blind-bake the crust for 8–10 minutes, then remove it from the oven and set it aside.

4. Steam or lightly cook the broccoli and green beans for around 5 minutes, just until slightly tender. Drain well.

5. Add the spinach to a pan and cook for 1–2 minutes, until wilted. Squeeze out excess liquid so the quiche does not become watery.

6. In a food processor, blend the tofu, nutritional yeast, lemon juice, lemon zest, garlic-infused olive oil, salt, pepper, turmeric, and dried herbs until mostly smooth.

7. If the tofu mixture is too thick to blend, add 1 tablespoon of unsweetened plant-based milk.

8. Transfer the tofu filling to a bowl and fold in the broccoli, green beans, spinach, and fresh herbs.

9. Spoon the filling into the prepared crust and smooth the top.

10. Bake for 35–40 minutes, until the filling is firm and the top is lightly golden.

11. Let the quiche cool for 10 minutes before slicing. This helps the filling set.

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Notes & Variations

• Use firm tofu, not silken tofu, for the best ricotta-style texture.
• Drain the cooked spinach well so the filling stays firm.
• For a stronger cheesy flavor, add 1 extra tablespoon of nutritional yeast.
• For more freshness, add extra lemon zest or chopped chives before serving.
• If you want a lighter version, make it crustless and bake the filling in a lined dish.
• Serve with a simple salad, roasted potatoes, or fresh cucumber slices.
• Store leftovers in the fridge for up to 3 days.
• Reheat in the oven for the best texture.

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Nutrition (per slice)

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Nutrient	Per Slice
Calories	130 kcal
Protein	9 g
Carbs	7 g
Fiber	2 g
Fat	7 g

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