Spinach Artichoke and Roasted Red Pepper Quiche

Spinach Artichoke and Roasted Red Pepper Quiche



Preheat oven to 350 degrees. Spray pie pans with oil. 

For every pan: Cut 2 tortillas in half (making 4 pieces) and arrange them so that the bottom and sides are covered. Bake for about 10-15 minutes checking to make sure the tortillas have not moved and not bubbling (break any bubbles if they form). Remove when just crisp. 

During baking, heat oil over med heat. Add onion and cook till translucent. Add garlic and cook until aromatic but not brown. Add spinach and cook until wilted. Remove from heat. 

In a food processor, add tofu, nutritional yeast, lemon juice, and spices. Process until smooth. 

Add artichokes and onion mixture to food processor and plus until mixed. Fold in diced peppers 

Put mixture into pie pan.  Bake for about 45 mins at 350.

Nutritional information

  • 6 portions
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Large Tortillas 3 

Olive Oil 1/6 Cup 

White Onion, Small Dice ½ Lbs. 

Garlic, Minced 1/6 Cup 

Spinach, Fresh, Clean 3.25 oz 

Silken Tofu, Drained 1.3 Lbs. 

Red Star Nutritional Yeast, Flakes ¾  Cups 

Dijon Mustard ½ Tbs 

Lemon Juice, Fresh ½ Cup  

Basil, Dried ½  Tbs 

Turmeric ¼ Tbs 

Salt ¼  Tbs 

Pepper 1/3 tsp 

Canned Artichoke, Drained, Chopped ¾  Lbs. 

Roasted Red Peppers, Drained, Diced 1/3  Cup