freshly squeezed (mercurialheart) wrote in vegancooking,
freshly squeezed

Tofu Quiche with Spinach and Tomato

This is my personal quiche recipe, finally perfected - so obviously it's my favourite! ~_^

I've served this to my parents, who are both omnivores, and they really liked it. Even people who say they don't like tofu could enjoy it, because I don't think it tastes much like tofu due to all the seasonings (particularly the nutritional yeast).

Btw, I really do prefer to use rice milk... I've made quiches with soymilk and the flavour just isn't the same. The rice milk I use isn't sweetened... but it is naturally a little sweet, and I think that adds something.

Tofu Quiche with Spinach and Tomato
Serves: 6

* 1 ready-made pie crust to fit an 8 or 9-inch quiche dish
* 1 small onion, finely chopped
* 2 cloves garlic, minced (or 1/4 tsp garlic powder)
* 1 Tablespoon olive oil
* 400g (about 14 oz) regular firm tofu
* 1/2 cup rice milk
* 2 Tbsp nutritional yeast (savoury yeast)
* 2 tsp vegetable stock powder
* 1 tsp paprika
* 1/4 to 1/2 tsp salt
* 1/2 tsp mustard
* 1/2 tsp ground red chili
* 1/4 tsp ground nutmeg
* dried mixed herbs to taste
* ground black pepper to taste
* 2 fresh Roma tomatoes, seeds scooped out, then chopped
* 3 cups fresh spinach, rinsed and dried well, then roughly chopped (or 1 block frozen, thawed and drained)


* 1/2 cup wholemeal breadcrumbs made from toasted bread
* 1 Tbsp olive oil

Preheat your oven to 400F/205C.

Press tofu gently between paper towels to extract as much liquid as possible. Crumble it into your food processor, then add the rice milk, seasonings and mustard and blend together until smooth (be patient), scraping the sides of the processor bowl occasionally. Taste and adjust seasonings if necessary. Pour into a large mixing bowl.

Heat the olive oil in a small saucepan and saute the onion and garlic until soft. Add together with the spinach and tomato to the tofu filling and mix well to combine. Pour into the crust and smooth the top with a spoon.

In a small bowl, mix together the breadcrumbs and olive oil. Sprinkle evenly over the top of the quiche and then gently press into the top with the back of a spoon.

Bake for 40 minutes or until set. Cool 5 minutes before serving.

Serve with salad and French fries or wedges.

Note: This quiche can be made with a variety of vegetables. Harder vegetables should be cooked with the onion and garlic until they are just getting tender before adding them to the filling. Frozen vegetables should be thawed thoroughly before use. Adjust herbs to taste.
Tags: main dishes-quiche
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