Ingredients
- 3 medium potatoes, peeled and thinly sliced
- 2 cups fresh spinach, chopped
- 1 cup shredded vegan cheddar cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ½ cup unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried oregano
Instructions
Step 1: Prepare the potatoes
Preheat the oven to 375°F (190°C). Peel and thinly slice the potatoes. Boil them for 5–7 minutes until slightly tender, then drain well.
Step 2: Sauté the spinach
Heat olive oil in a skillet over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and spinach, cooking for another 2–3 minutes until the spinach wilts.
Step 3: Prepare the creamy mixture
In a bowl, whisk together the plant-based milk, nutritional yeast, cornstarch, salt, pepper, paprika, and oregano until smooth.
Step 4: Assemble the quiche
Lightly grease a 9-inch baking dish. Arrange half the potato slices on the bottom. Add the spinach mixture and half the vegan cheese. Layer the remaining potatoes on top, pour over the creamy mixture, and finish with the remaining cheese.
Step 5: Bake
Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the potatoes are tender and the top is golden.
Step 6: Serve
Let the quiche rest for 10 minutes before slicing. Garnish with fresh parsley if desired and serve warm.
Recipe Details
- Prep time: 15 minutes
- Cook time: 40–45 minutes
- Total time: 55–60 minutes
- Servings: 4–6
- Course: Breakfast, Brunch, or Dinner
- Cuisine: Vegan, Plant-Based
- Diet: Vegan, Dairy-Free, Egg-Free
Tips for the Best Potato Quiche
- Slice potatoes evenly so they cook at the same rate.
- Drain the potatoes and spinach well to avoid excess moisture.
- Add mushrooms or bell peppers for extra vegetables.
- Use a vegan cheese that melts well for a delicious golden topping.
