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Mushroom Spinach Quiche with Smoked Tofu

Mushroom Spinach Quiche with Smoked Tofu

I remember the very first time a friend of mine wanted me to try tofu, she covered it in BBQ sauce and just baked it. She called it dinner and personally I didn't know what to call it. Since, I'm a champ I put my big girl pants on and stomached it. However, I made a promise to myself to never eat that stuff again. Obviously, my feelings have changed since then.

I consider myself a quiche fan, but I'm certainly not a devotee. However, I wanted to try cooking tofu another way. Since, I had mastered tofu in stir fries, peanut sauce and spring rolls... I thought quiche would be a great addition to my tofu journey. And I am excited to tell you that my experiment was a total success. I am now a total tofu quiche convert. (Whatever that is... I hear all the hipsters are doing it).

This quiche recipe is so easy. So, even if you've never attempted to make quiche before... I believe that you can nail this recipe. It requires only 16 ingredients (only?) and its prep is simple enough that even a novice cook can make it.

The crust is nothing, but ground flax seed, almond flour, oat flour, salt, herbs, and coconut oil (which makes it entirely gluten free naturally)! The filling is packed with roasted vegetables (any kind you have on hand and want to use), a mixture of firm tofu, leek, mushroom and nutritional yeast to give it the perfect “egg-like” taste and texture.

This vegetarian quiche is a low-cholesterol, wholesome brunch entree that's easily made with versatile, protein filled tofu. This egg-less alternative to traditional quiche is so delicious that it will fool even the most dedicated brunch devotees ... No one will ever even know it's vegan except you, of course! Like traditional quiches, ours contains one of the greatest vegetables: leafy green baby spinach.

It tastes so delicious... how can you possibly go wrong with mushrooms, spinach, and tofu? How can anyone (yourself included) not love something that is made with a garlic infused olive oil and a speedy herb? For those out there that ask, what does it taste like? I say it tastes - absolutely divine! Seriously, it:

  • Has an appetizing flavor;
  • Has a crispy crust;
  • Has a real egg-like center;
  • Is healthy and nutritional;
  • Is packed with vegetables;
  • It's pleasantly pleasing;

And it's so close to the real thing that everyone thinks they're eating the traditional quiche. Personally, I think it'd be great for brunches and lazy mornings, as well as when you have family and/or friends in town for the holidays. I am 100% confident that non-vegans and vegans alike would totally love this quiche recipe.

Ingredients
16
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 8
Allergens: Coconut, Mushrooms, Olives, Soy

Ingredients

For the filling

  • 13 cup almond milk
  • 10 cups baby spinach
  • 1 tsp black pepper (ground)
  • 12 cup chives (finely chopped)
  • 1 tbsp dried basil
  • 7 oz firm tofu
  • 3 cloves garlic (minced)
  • 112 tsps italian herb mix
  • 1 leek (chopped)
  • 3 cups mushroom (sliced)
  • 2 tbsps nutritional yeast
  • 1 tablespoon olive oil
  • 1 small onion (thinly sliced)
  • 1 tsp sea salt
  • 7 oz smoked firm tofu
  • 12 cup sun-dried tomatoes (finely chopped)

For the crust

  • 112 cups almond flour
  • 1 tbsp extra virgin coconut oil
  • 3 tbsps flaxseed (ground)
  • 1 tbsp paprika powder
  • 1 cup porridge oats (ground)
  • 12 tsp sea salt
  • 5 tbsps water

Directions

  1. Preheat oven to 375 °F (190 degrees).
  2. Use a round 9-10 inch (24cm) silicone backing dish. If you use a tart pan or a glass pan dish it needs to be slightly greased.
  3. For the crust take ground flax seed and mix it with 3 tbs water in a small bowl to gel up for 5 minutes.
  4. Use a large bowl and mix the almond flour, oat flour, salt, herbs, water and coconut oil together with the flaxseed.
  5. The dough must be sticky between your fingers before you work it evenly into the baking dish.
  6. Poke a few fork holes in the dough so air can escape and bake it at until slightly gold on 375 °F (190 degrees) for 7 minutes and for 6 minutes on 350 °F (180 degrees).
  7. Take the crust out of the oven and prepare the filling while the crust cools down, set the oven temperature back to 390 °F (200 degrees).
  8. For the filling crumble both tofu blocks, almond milk, nutritional yeast,herbs salt and pepper into a bowl and use a hand mixer to create a smooth and creamy filling.
  9. Use a big skillet, add oil and saute the leek, onion and garlic over medium heat for about 5 minutes.
  10. Add the mushrooms and cook them for about 10 minutes until most of the water is gone.
  11. Add the sun-dried tomatoes and baby spinach and cook it until the spinach wilts.
  12. Mix the tofu and sauteed vegetables together in the bowl and adjust seasoning.
  13. Spread the mixture evenly on the pre baked crust.
  14. The quiche should cool down for 20 minutes before it can be sliced.

Notes

Leftovers stay good in the fridge for 4 days. Quiche can also be put in the freezer.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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