Sigeumchi Namul-Inspired Vegan Quiche Recipe
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
6 slices
Ingredients
  • 2 cups (250 grams) unbleached all-purpose flour
  • 2 teaspoons granulated sugar
  • ½ teaspoon kosher salt
  • 1 scant cup (150 grams) refined coconut oil, room temperature (not liquid)
  • 6 tablespoons ice-cold water, plus more as needed
  • 14 ounces firm or extra-firm tofu
  • 2 tablespoons soy milk
  • 2 tablespoons nutritional yeast
  • 2 teaspoons soy sauce
  • 1 tablespoon gochujang paste
  • 1 tablespoon sesame oil
  • 1 tablespoon corn starch
  • 1 clove garlic
  • ¼ teaspoon turmeric
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed free of water
  • 4 tablespoons gochujang paste
  • ½ teaspoon sesame seeds
  • 1 scallion, thinly sliced
Directions
  1. Make the crust: Add the flour, sugar, and salt to a large mixing bowl and whisk to combine.
  2. Add dollops of coconut oil to the dry mixture
  3. Use your fingers to rub it in until it resembles coarse breadcrumbs.
  4. Add the water 1 tablespoon at a time to form a soft but not sticky dough.
  5. Transfer to a well-floured surface and form into a disc with your hands.
  6. Flour the top of the dough and rolling pin and roll into a circle about 12 inches in diameter.
  7. Fold the dough in half and transfer to a 9-inch pie plate.
  8. Tuck the overhang under itself and crimp the dough around the edge of the plate.
  9. Refrigerate the dough‑lined plate until firm, about 30 minutes.
  10. Adjust the oven rack to middle position and preheat the oven to 350 F.
  11. Make the filling: Add all the filling ingredients except the spinach to the bowl of a food processor.
  12. Process until well blended and smooth.
  13. Transfer the filling to a mixing bowl and stir in the thawed spinach.
  14. Pour the filling into the prepared pie plate.
  15. Place in the oven and bake, uncovered, for 40 minutes, until firm and golden on top.
  16. Meanwhile, place gochujang in the corner of a plastic bag and snip off the corner with scissors.
  17. Pipe gochujang paste onto the cooked quiche and sprinkle with sesame seeds and scallions.
  18. Slice and serve.