Spinach Tofu Quiche
Submitted by swk6066
Egg-free spinach quiche with a creamy tofu filling, sautéed mushrooms, and fresh basil in a whole wheat crust, topped with overlapping tomato slices. A hearty vegetarian and vegan-friendly main that serves a crowd.
YIELD
8 servingsPREP
45 minCOOK
50 minREADY
110 minNo eggs? No problem. Blended tofu with rice vinegar and dry mustard creates a custard-like filling that sets up firm and creamy in the oven, and nobody will miss the dairy.
The vegetable filling brings serious depth. Mushrooms get browned with tamari until they’re deeply savory, then fresh spinach wilts right into the pan. Cook off that excess moisture and you’ve got a filling that won’t make your crust soggy.
Sliced tomatoes fanned across the top add color and a burst of juicy freshness against the earthy filling. Serve it warm or at room temperature, so it works for brunch, dinner, or anything in between.
Chef Tips
- Blind-bake the whole wheat crust until it’s truly golden. An underbaked crust will turn soggy under the wet filling.
- Blend the tofu mixture until completely smooth. Any lumps will stand out in the final texture.
- Cook the mushroom-spinach mixture until the pan looks dry. Extra moisture is the enemy of a crisp-bottomed quiche.
- Let the quiche cool at least 15 minutes before slicing. It needs time to firm up or it’ll fall apart on the plate.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Prick holes in the pie crust dough all over the bottom and sides of the pie shell.
Bake until a light golden color, 20 to 25 minutes.
Let cool.
Put the tofu, rice vinegar, onion powder salt and mustard in a blender and blend until smooth.
Transfer to a large bowl.
Heat the oil in a large frying pan over medium heat.
Add the onion, garlic, mushrooms, and tamari and cook until the mushrooms are browned, about 6 minutes.
Add the spinach, cover and cook until the spinach is wilted, 2 to 3 minutes.
Uncover and cook, stirring oftnem, until the excess moisture has evaporated, about 3 minutes.
Add to the tofu mixture, along with the basil, and stir to mix.
Pour into the baked pie crust.
Arrange the tomato slices, overlapping in a cirlce, on top.
Bake until the top is lightly browned and the filling seems firm in the center, 40 to 50 minutes.
Let cool 15 minutes.
Serve warm or at room temperature.
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