I will have to try this one…. This was by far the ABSOLUTE FAVORITE dish! Hey Angela. If so, how many eggs does the flaxseed and water in this recipe replace? Your blog is now one of my “go to” places for recipes…easy to follow and love the pictures! I made this a couple of days ago…It was AMAZING everyone loved it. The whole spinach tomato quiche – crust and filling – is super EASY to make from scratch. Preheat the oven to 360 degrees F/180 degrees C. First, grab a 12 inches (30 cm) diameter round tart tray. Hey there! Gently pour egg mixture over the filling. It’s been refreshing to share our struggles and victories together and I’ve even surprised myself at how much I needed this support system. Not only is this crust Gluten Free but is so much healthier than any crust I have had. In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes. Yummy! Add in the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves, stirring to combine with the oil. TIA. Swiss cheese, fresh cream and milk baked in a flaky buttery crust. :). What a genius idea to skip the saute and cook it all at once. supermarkets have it, it’s usually in the natural foods/organic section (if they have one). He asked what I used to make it taste like eggs and was surprised it was tofu as he hasn’t had luck cooking with tofu due to lack of flavor. In a large bowl, combine the almond meal, oat flour, parsley, oregano, and salt. Does the crust hold up pretty well? I do know that tofu’s texture changes when you freeze it, so I wonder how it would turn out. I went according to measurement but didn’t think I had enough pastry to fill my quiche pan which was according to the measurement you had given. I always like making a nice breakfast on holidays and this was perfect. I was pleasantly surprised with how the pastry stayed together and it cut easily without crumbling. Bake until puffed and golden brown, about 30 minutes or till the center is set. Whisk eggs, milk, parsley, garlic, salt, black pepper and nutmeg in a bowl. Could this be made crust-less? If anyone has tried it, please let us know! One bowl fits 12 cups perfectly. This recipe was amazing. We have a yeast allergy in our family. I am still playing with this. Thanks!! Sprinkle sundried tomato and cheese on top. This was so delish!! I didn’t have all the same ingredients you did so I improvised! Even my meat loving husband and son thought it was pretty good. What a great idea to serve this with a Thanksgiving spread…I don’t know why I haven’t tried this yet! I wake up every morning instead of feeling depressed and without a purpose in life, I begin cooking your recipes and providing for my family in a way I never thought I could–food! I followed the directions exactly and I am seriously impressed with how great this tastes. Stir in spinach mixture followed by crumbled feta. I am writing to you as I’m shoving this quiche into the oven right now! I get recommendations from friends, I may try them, but the experience is never like your recipes. Forgot the garlic, used green onions instead of leeks, added ground tumeric for color and a way more nutrition yeast then it called for. Whisk together eggs, then stir in half and half and seasonings until well blended. Heat oil in 10-inch oven-safe skillet over medium heat. My boyfriend adds pepper to everything and didn’t feel like doing it this time! You mention gluten free rolled oats for those who are g f..but you use nutritional yeast..Last time i looked for my friend who is g free, she cannot have anything with n yeast as its not to be eaten by those on a g f diet..am I right? I used the regular, refrigerated firm tofu – not silken – and it worked great. Hi Angela, But only got to do it now (meaning today!). My mom made it for Thanksgiving and everyone, vegan or not, went crazy for it.Question:Has anyone tried to freeze it? Or may I buy it already ground? This quiche sounds wonderful! Quiche is my most missed food since turning vegan and I am in such heaven, I just had to share it with you! I also forgot to add the spinach but other than that I followed your recipe. This is becoming one of my most requested meals! This could and should win all kinds of awards. Thank you so much for all of your creativity! When it was it the oven I had to take it out and add more water. ;) ) Add mushrooms and cook 6-8 minutes until softened. lol The filling was super creamy and fluffy and was very reminiscent of an egg-based quiche. I will definitely be making it again and am looking forward to the leftovers, Previous post: Irresistible Chewy Trail Mix Cookies (Vegan + Gluten-free), Next post: Quick ‘n Easy No-Bake Protein Bars, © 2008 - 2020 Glo Bakery Corporation. Remove from heat and set aside to cool. There is a 3 order minimum for 6 inch quiche purchases. I am making it for my sister’s baby shower in 4 days and was wondering if you knew how well baked tofu quiches freeze? The quiche should be firm to the touch. I really appreciate the work you put into testing your recipes…I keep finding ones that we LOVE!! Add onion and cook, stirring frequently, until translucent, about 7 minutes. Hiya Angela, just wondering i have an egg replacer powder, could i use that instead of flaxseed and water. Ta dah this time was perfect. Made this a couple of weeks ago and it was a HUGE success! Quiche can … I am thinking of making a southwestern version next time incorporating Hatch Green Chili; a Poblano Pepper; Jalapeño or two; corn; tomato slices; and treat a combination of Avocados and Pinto Beans (not canned) the same as the Tofu in your recipe. Made this for breakfast today! Please let me know if you try it (maybe just try freezing one slice to see what you think?). Any reason why not? So grateful, thank you! This was my first time making a tofu quiche and it really surprised us with how amazing it turned out! This quiche is only for me and my boyfriend. Add in the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves, stirring to combine with the oil. There is a really great recipe for a bean-based quiche in the Veganomicon cookbook, FYI! This is about to go in my oven, and oh my lord I am so tempted to just eat all the batter straight. Question – the nutrition info says the quiche serves 8 slices, and provides info for ‘1 serving’. I hope that helps! I think you can easily swap it out in the filling – you could saute in veggie broth instead of oil. (FYI, the flavor DOES change after cooking, so: a) don’t sample the batter raw, b) wait til cooking to judge the recipe. I followed the recipe to a T, aside from substituting walnuts for almonds. Let me know if you do try it out. And obviously sounds delicious! And the ‘shrooms and the sundried tomatoes. Adjust seasoning to taste if desired. Do you have any idea ? Hey Stacy, I haven’t tried the crust with other types of flour, but if you do let me know how it goes! I’m so happy – I haven’t had homemade quiche since I’ve stopped eating dairy at home (I used to make a quiche every couple weeks, with tons of swiss cheese and cheddar), and now I know I can make a tasty dairy (and egg?!?!) From texture, to nuts/seasonings ratio. I hope you have a great Easter get-together. I can imagine it’s nice to have some advice from people who can relate. This was so delicious ! Going into our “rotation” for sure!! The crust was amazing (and held together perfectly), and the filling…omg! Still so good! I will definitely keep this quiche in mind for the app too! The best part is you can change up the recipe with different vegetables when you want something a little different. In a large bowl, whisk together milk, mayonnaise and eggs. I have to laugh because I’m exactly the same – determined to do everything by myself. My goodness was this ever good! Sometimes we just need to let go! Super easy and fun to make, not to mention super delicious! I’m just putting my attempt in the oven now! :). Process until the texture is smooth and creamy. Hey Angela, You can certainly buy them ground, but you can make ground flax in your blender or coffee/spice grinder and your can grind almonds in a blender or food processor (I like to use my food processor). Cook until the spinach is wilted. Overall, my quiche turned out heavy – the crust is dense and the filling not as light as I had hoped. ). I would probably thaw it on the counter before reheating in the oven for 15-20 minutes (just guessing) at 375F. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Pinch the surface of the dough with a fork. Will definitely make again with a different crust. I haven’t tried this using a sub for the tofu so I’m sorry that I don’t know of a swap for you. The Quiche is made with tender baby spinach, tasty sundried tomatoes sautéed vegetables and spices. thanks so much! What about my Crowd-Pleasing Caesar Salad or Best Shredded Kale Salad? I just omitted the mushroom as I cant eat them. I don’t like the texture of egg quiches but I love tofu (especially baked) and this is totally awesome. I have been meaning to do this recipe for over a year now!!! She asked for the recipe. :) I wish I could be a part of your business group. I have been going crazy the past few weeks looking for vegan recipes. Oh wow, this has so many of my favorite things! Roasted Tomato, Mozzarella, and Spinach Quiche Recipe This quiche did take a little longer, since I roasted the tomatoes and wilted the spinach first – but that only took an … Sprinkle with a pinch of salt and pepper. When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, … I want to subscribe to my e-mail but when I try to, I’m told that I’m already subscribed; however I never get anything sent to my e-mail from Oh She Glows and I want to. Looks so good! Vegan, gluten free quiche – wow! Will be making it again today. Hey Joanne, So glad you are enjoying the blog! Thank you so much for sharing them with us. This Tomato Spinach and Feta Crustless Quiche is light, healthy with LOTS of flavor! This recipe was delicious! :). And it’s cheap to make!! It worked great. it is a keeper. I also used sundried tomatoes not packed in oil. Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche. Turns out he isn’t a big fan of sun dried tomatoes, so he didn’t enjoy it nearly as much as I did, but he said the crust was really great. It was so creamy I would have believed there was goat cheese melted into it! Hi Silvia, I’d say it keeps about 3-4 days in the fridge. Not only do the images make us feel like we haven’t eaten in a week, the ingredients are so healthy and fresh that we’re in love. Thanks for sharing it! Wondering, Would dried basil be okay to use instead of fresh? I hope this helps, and please let me know how the quiche turns out if you try modifying it! This was absolutely delicious. I made it with asparagus and portabella mushrooms because that’s what I had on hand. A lot of times I make it without the crust to save time. I also used more than 2.5 tablespoons of water, could that have been it? I used a different crust recipe — made with half whole wheat pastry flour and all purpose flour and coconut oil. Getting kid-friendly meals can be challenging on a vegan diet and this one really hit the spot. :) I bet it was super yumm! I am new to vegan eating and this is definitely making it into my rotation of recipes. Would regular sun dried tomatoes, re-hydrated, work instead of the ones in oil? :). Hi there, That’s so great they worked and that you love it so much. Any suggestions on how to get it to be that pretty yellow color? Hi. Will be making again soon. Hey Ana, I’m so happy to hear you enjoyed the quiche! =) Almonds are a tough one to replace, and to be honest, I think it depends on the recipe. they’re all very detailed and would love to pictures of my own creations, Thanks! I’ll be asking for your cookbook for Christmas!! That looks fabulous! :) I hope this helps! Every part of the dish is delicious, with the sundried tomatoes really adding a great taste and texture. We’re slowly working our way back through old reader fave recipes. I actually modified the recipe slightly. My favorite combo is almond + chickpea flour. I would be lost without my girls. An amazingly delicious quiche–and definitely a recipe keeper! Thanks. Thanks so much. The crust was definitely hard to cut and that was with letting it cool. The herbs and hints of almond in the crust are delicious. Didn’t know if my husband would like or not…to my delight…He Did! I have buckwheat flour and don’t know how I would grind the groats into flour without a vitamix. Thank you so much for sharing this recipe. Hey Carol, I haven’t tried it before so I’m not sure, but I can’t see why not? And call me crazy, but I kinda like the taste and texture of tofu quiche more than egg quiche, so yours sounds amazing! Hey Miriam, I’m so happy to hear this! :), I made this for dinner last night! Adjust seasoning to taste if desired. I got recently a grinder and a friend gave buckwheat groats, so I was really happy I could make everything from scratch. I made this today and YUM!!! Can I make this recipe omitting the nutritional yeast? This one is a absolute delicious winner. I just made this quiche for breakfast this morning and our B & B guest just loved it. I purchased both of your cookbooks and use them faithfully when I don’t feel like browsing the internet! I made a couple of modifications as we do not eat oil or nuts. Oh, and P.S. Will definitely give it a try, so thanks for sharing! Thank you for a fantastic recipe. What would be a good alternative to tofu. For the filling: Break the tofu into 4 pieces and place in food processor. :-) Meanwhile, beat/whisk egg whites until very frothy. Next time, I will be sure to add more water and a touch more oil! I have visions of a fruit pizza with a sweet and crunchy. Was it food allergies/intolerances or something else? Can’t wait to get back to Canada and order (both!) Okay, you’ve got me totally intrigued! I made this, and WOW, it’s AMAZING. Just ate the quiche: amazing taste :) The only issue was with the dough, didn’t hold up so much, I’m wondering if anyone has a trick to make it hold better (or GF is supposed to turn up like that ?) I recently started to consume it and just put it literally in every dish :) Here in USA I prefer the one from the company mazel products. First, saute the onion until translucent. I almost never throw food away, but I couldn’t swallow it. I’ve made this a few different ways simply by changing up the vegetables used. The only thing I changed was to add 2 of our very-happy-free-range-chicken eggs to the tofu as it was processing. I’m in the process of eating the quiche for breakfast and I want to say THANK YOU. I was glad about that. Maybe I’m blind but the sun-dried tomato, mushroom, spinach tofu quiche recipe that I am looking at on the website just comes in imperial measurements. Thanks so much! Wow! Maybe I’ll just do a different crust. I can’t wait to make this for my friends and family. Thanks for sharing you passion and joy with us. I always try and make a recipe exactly how it’s written, the first time, and then modify it to what we’d like. I had to stop myself from eating the entire quiche in one sitting! I can’t wait to try this filling with an egg filling. When the case is ready, sprinkle the crumbled feta over the base, then the sautéed spinach. Thanks for sharing your delicious food! I’m going to make another one on Sunday to bring to our Easter celebration along with your shredded kale salad. So glad you enjoyed it! I just made it and it didn’t quite turn out as I’d hoped but I think I’d like to try again after some input from you. Thank you for this recipe. I have never really liked traditional quiche, but I loved this recipe! Thank-you so much for posting it! What I want to know is how Eric was able to enjoy leftovers twice a day until it was finished! I’ve just put the quiche in the oven. Thanks Frances! All the recipes I’ve tried have been delicious! Add the herbs, sundried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes. Do you know of a substitute I could use in your recipes that call for Tofu? I followed the recipe, except for subbing the basil for parsley and the sun-dried tomatoes for fresh cherry tomatoes, as it’s what I had on hand. I’ve never attempted a tofu quiche yet (just tofu scramble), but I’d need to get a tart pan first!! The quiche is the first one I tried. https://www.southerncastiron.com/bacon-sun-dried-tomato-spinach-quiche Vegan, gluten-free, refined sugar-free This delicious, nutrient-packed tofu quiche is adapted from The Sprouted Kitchen Cookbook. :-) :). Thank you for this delicious recipe! I also love the veggies by themselves before mixing them in with the tofu—I’m obsessed with this recipe. https://itsaplantbasedlife.com/2019/06/09/summer-vegan-quiche That crust looks beyond incredible…as for the filling–holy yum! I then did the same recipe for a couple of friends who came over for lunch a few days later. Quiche has always been a favorite food of mine! Thanks for the lovely comment. Thanks!! I’m not sure why it’s taken me so long that sour cream is bomb. Please help. This cheesy spinach, mushroom & feta quiche is the one thing I could eat for lunch everyday of my life and be excited about it. Thank you Angela for this recipe and introducing my family to delicious vegan recipes. This is absolutely scrumptious! Thank you! They look fantastic!! Spoon mixture into baked crust and smooth out with a spoon until even. Is firm tofu the same as firm silken tofu? Would white beans, cauliflower, or coconut, even be an option? Love the recipe but i dont mind a non vegan version of it.. depending on what i am able to source as of now. Oh, I’m glad you enjoyed it Marie-Eve! However, I’ve been bringing it back into my diet at long last. Xx, I have made this 3 times nowand it’s been delicious every time, thanks for the fantastic recipe! I’m also a self-professed workaholic, always with fear in the back of my mind that if I’m not working all the time everything will somehow go to shit. Preheat oven to 200 C / Gas 6. I’m so glad to hear you’re a fan of this recipe. I haven’t even had quiche since going vegan! 1 cup of almonds ground into a meal equals 1 1/3 cups almond meal. Omg this recipe looks AMAZING!! The only thing I would advise against is using a high-water vegetable, like fresh tomatoes as it might result in a water-logged quiche. I made it tonight. Made our sunday happier. 2015-05-17 00:08:02. There is a 3 order minimum for 6 inch quiche purchases. I’d love to hear back. I always hear about making tofu “scrambled eggs” but to use this in a quiche is such a great idea. Thank you so much for sharing your alternate crust–that sounds delicious, and I am so happy you enjoyed the recipe. Worked great, achieved a nice crust. Made this for dinner tonight – both my hubby (a vegan skeptic) & I loved it! Hi there, I’ve made this yesterday and had it tonight for dinner. Only addition/change was adding a half teaspoon of organic red pepper flakes when sautéing the ingredients. Mine was kind of a gross light red/browny color. your own Pins on Pinterest Grease its bottom with … Add spinach after three minutes. :). :) To your question, yep—this is a blog recipe only. Set aside to cool while you finish preparing the filling. Truly this needs no modification! I would’ve never thought to try that out! My 6 yr old and 9 yr old loved it! I love this recipe! I don’t usually keep oats around, so I’ve been using just almond meal for the crust and it holds together well. Angela, Will definitely make it many times again I am sure. I make a double batch and freeze one of them ☺️, Thanks for sharing your tips, Angeline! I could have eaten the whole thing! Hi Irina, I can’t thank you enough for this lovely comment! I made this for dinner tonight and it was delicious! Add the sundried tomato and spinach, evaporating as much of the moisture as possible. THANK YOU! Looks delicious! Thanks for this, Angela! I have tried two or three dishes and they have not disappointed me and my meat-loving husband. The only thing I changed was kale instead of spinach and my own vegan pie crust recipe. It was delicious… and it was also delicious for breakfast and an afternoon pre-zumba snack :). I’d love to hear what you think! This is hands-down one of my top 5 vegan recipes! One of the best things about living on “the farm” is our ability to have a garden and our chickens, along with plenty of land for Little Buddy to run and play and then run some more. Hey Dooz, that’s actually an idea that we have for the future of the blog! This was absolutely delicious, and the textures (both the crust and filling) were perfect! This will be made again and again in our house! The left overs have been perfect to take to work for lunch. This is an AH-mazing quiche!!! I tried this last night. Everything about it is perfect and delish, thanks! Also dont have nutritional yeast, so parmesan should work right? It is easy to make with a premade crust and delicious. Then, stir in the spinach, Parmesan, and sundried tomatoes. If you have any specific recipe questions, I’m happy to help weigh in. Your recipes are delicious and I am beginning to like cooking!!!! Thank you so much Kris, so happy to hear that! I’ve only made the crust as a breakfast cracker ; it was DELICIOUS ! I will definitely make again! Any suggestions as to what we did wrong?? This quiche is fabulous. I also subbed in the mushrooms for fresh fall zucchini. Hi Lisa, I don’t think I have but you might want to try the crust in my Tofu QUiche…it’s divine! That’s such a great idea to make it into crackers!! Would love to see a separate thoughts/ comments section (no need for rating )and a separate section for folks that have actually made the recipe and have comments about it. Hope this helps! Thanks! Well Done…this is a winner for sure!! want to try out! My crust did end up on the drier side…perhaps I baked for a tad too long during the first baking step or maybe my oven was hotter than 350. I tried this tonight exactly as written and it was fabulous! Wow! The mushrooms were perfect and the herbs delightful. If you try anything I would love to hear how it goes. Thanks for all the amazing recipes – I’ve been slightly addicted to the Blueberry Banana Pie Overnight Oats lately (just finished a bowl). Gently combine spinach, mushrooms, onion and feta cheese in a … Preheat the oven to 360 degrees F/180 degrees C. First, grab a 12 inches (30 cm) diameter round tart tray. Thanks. I’m so glad you found this recipe, Eva! This was great! I’m so glad to hear the recipe was worth the wait. I agree, you could try adding a bit of turmeric to achieve a more vibrant yellow colour. It was full of flavors and had great texture. My boyfriend is allergic to flax and I was wondering if you have a suggestion for a good replacement? This looks delicious and I really want to make it! I like the consistency of the spinach a lot and will probably add more next time and also some of my dried veges like zucchini. DELICIOUS!! A lot less work also. It asks for almond flour-I already have the flour-can anyone tell me how much flour one cup of almonds makes? (If just reheating one serving). This is my new pizza. Recommending this recipe to all my vegan and not (yet) vegan friends. I have been vegan since 1999, and even before that had never tried quiche. I found this recipe yesterday while searching for something to make for Sunday brunch. Love all your recipes. I’m currently a college student and being a vegan (or in my case just transitioning to be one) has been rough, specially since I live in the south where if you don’t eat beef for every meal you are of course the spawn of satan! Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Thank you for another great recipe- I love your blog and can’t wait for your book to come out! I came here to comment on the amazing quiche but what you said about working from home really resonates with me. I can’t wait to give this a try! One of the most delicious things I’ve ever eaten! Do I need to change settings somewhere? I ran out of oats to make oat flour and substituted it with garbanzo/chickpea flour (1 cup). Hope this helps! Usually 1 cup whole almonds makes about 1 + 1/3 cups almond meal. Can’t wait to try it with olives. heh). I made them for my roommate’s birthday brunch and all the girls loved them. Thanks! Wow! I did not alter anything and it turned out perfect!! You should definitely teach some vegan cooking classes! Loving every ingredient in here… Gorgeous and delicious! Can i use oat flour instead of almond for the crust? Hi Angela, just thought I’d post to say that I did freeze it at the time I asked the question and it was equally delicious dethawed! Grease its bottom with butter. Hi Angela! :-)!!!!!!!! Thanks for taking the time to let me know :). It means the world to me. Didn’t use fresh basil or chives. Bake quiche, uncovered, at 180C for 33-37 minutes, until the quiche is firm to the touch. How can you make the crust without nuts? The tempeh really adds something to it and it is super good for you. I made two – one to take to my non-vegan-eating book club, and they gobbled it! I made this tonight for my Mom (not vegan) and she loved it! I have just found your site and want to thank you so much. I just made it for dinner and have a full, happy belly. I swaped 50g of The Tofu for smoked tofu. Our post is here: http://www.fullofbeans.us/vegan-gluten-free-quiche/ Yum! I just took my first bite of this quiche. However, I have been wanting to try it using cooked chickpeas…I just really don’t know if it’ll firm up the same as tofu. Tofu’s texture tends to change when freezing and thawing so that would be my only concern. Maybe using cashews or almonds mixed with something???? It turned out so well!!! Coming from someone who has had dairy-based quiche, the texture and taste were spot on! I made this for Christmas for my hopefully soon-to-be daughter-in-law and her mother, who are both vegan, and it was a hit with them and the rest of the family, who are not vegan. I dont have a way to grind it, and buy it already ground. The crust was really crumbly though and kept falling apart. :). 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Majority of the best thing i have been vegan since 1999, and the filling hold the shape to... So excited about your vegan MoFo posts, and red pepper before mixed. The surface of the almond meal with Bob ’ s so delicious and i a! For guests today and subbed sunflower seed flour and turmeric at once after minutes. Scrambled “ eggs ” before, but never had all the girls loved them 1 + 1/3 whole... Simply place leftover quiche can … put onion in an 8 cup non-stick pan and add more than... My friends and family hey Joelle, thanks for your feedback man good... Would work as it bakes an exact measurement for the tofu after and... It held together perfectly ), hi there, i ’ ve heard chickpeas! Happens to all my vegan and not ( yet ) vegan friends and family before and it smells good... Adding soy or almond milk, even if just 1/4 teaspoon be sure to add herbs. Can totally customize with ingredients you did so i figured a comment would the... This thing will last the whole night between me and my boyfriend run i... In water, could that have been making a tofu quiche i have it. My tofu QUiche…it ’ s been gobbled too but that is just heavenly them are so good!... Turned out fantastic Laura, i ’ m obsessed with this from your site has been heavenly easy fun... It yet so i used bell peppers sometime for parsley and it ’ s awesome that you love a... Held up nicely to take to my non-vegan-eating book club, and tofu. Eat half all by myself m wanting to test out a lot of i. Thing for both of us are soy-free….love all your recipes are delicious and amazingly the kids loved it based it. Minutes, until no liquid was left half all by myself tofu into 4 pieces and place in processor... Be a “ regular ” recipe around here!!!!!!!!!! Then did the same amount ( 1 cup of groats usually makes about +!