Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche

by Angela (Oh She Glows) on August 27, 2013


As someone who works from home, I often need a nudge to be pulled away from my work; there aren’t as many opportunities for social connections (at least, in person) and that’s something I’ve missed since working for myself. 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. Combine this mindset with loving what you do and it’s a recipe for not giving yourself much free time. I’m trying to work on this and create a better balance with it all, especially now that the majority of my book is complete. A change of pace is in order! Eric asked me the other night what my professional goals were for the next year and I’m still thinking about it, even toying with ideas like teaching vegan cooking classes, going back to school, and who knows what else. Or maybe I’ll just be content to keep things as is, but with more wiggle room to try new things. Half the fun is figuring it out, I guess.

Several months ago, one of my girlfriends organized a monthly meet-up inviting a group of friends who are all fellow entrepreneurs/business owners. I couldn’t say “count me in” fast enough, knowing it would be a great way to connect with other women who are balancing their businesses (with motherhood, for some), while facing many of the same questions and doubts that I’ve faced myself. In our group we have a photographer, an interior designer, a mortgage broker, an esthetician, a real estate agent, and me, the blogger/future cookbook author. They are all such amazing women and it’s a fun, random mix of experiences and talents. 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. Self-reliance has always been my strength (to a fault, perhaps), but there is no weakness in asking for help, support, or friendship. In fact, it’s quite the opposite.


4.8 from 86 reviews

Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche

Vegan, gluten-free, refined sugar-free


This was my first time making a tofu quiche and it really surprised us with how amazing it turned out! Even Eric went crazy for this quiche, often enjoying leftovers twice a day until it was finished. Enjoy it for breakfast, lunch, dinner, or a snack. I've made this a few different ways simply by changing up the vegetables used. One version used asparagus (1 cup diced) and broccoli (1.5 cups diced), which was also very nice. 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. Best of all, it reheats well. Simply place leftover quiche on a baking sheet and pop it in the oven for 15-20 minutes at 350F. Inspired by the Sprouted Kitchen Cookbook.

Prep time
Cook time


For the crust:
  • 1 tablespoon ground flax + 3 tablespoons water, mixed together
  • 1 cup whole almonds, ground into flour
  • 1 cup gluten-free rolled oats or buckwheat groats, ground into flour
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 tsp kosher salt
  • 1 tbsp coconut oil or olive oil
  • 1-2.5 tbsp water, as needed
For the quiche:
  • 1 block (14-oz) firm tofu
  • 1 tablespoon coconut oil or olive oil
  • 1 leek or yellow onion, thinly sliced
  • 3 large garlic cloves, minced
  • 3 cups (8-oz) sliced cremini mushrooms
  • 1/2 cup fresh chives, finely chopped
  • 1/2 cup fresh basil leaves, finely chopped
  • 1/3 cup oil-packed sun-dried tomatoes, finely chopped
  • 1 cup baby spinach
  • 2 tbsp nutritional yeast
  • 1 teaspoon dried oregano
  • 3/4-1 teaspoon fine grain sea salt
  • Black pepper, to taste
  • Red pepper flakes, to taste


  1. Preheat oven to 350F and lightly grease a round 10-inch tart pan. Alternatively, you can use a 9-inch glass pie dish if desired.
  2. Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust.
  3. For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
  4. In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt.
  5. Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers.
  6. Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the centre of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.
  7. Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.
  8. For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of almond milk to help it along.
  9. In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.
  10. Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.
  11. Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry.
  12. Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F.

Nutrition Information

Calories 261 calories | Total Fat 16 grams
Fiber 5.5 grams | Protein 13 grams
* Nutrition data is approximate and is for informational purposes only.

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{ 69 comments… read them below or add one }

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aggiemark April 29, 2017 at 1:33 pm
Recipe Rating:

This recipe is AWESOME!!!!!!! I made it this morning for our Saturday brunch. I was out of almonds so I substituted cashews. Holy yumoly!!! I am trying to increase my vegan recipes. This one is a keeper! Thank you!!!


Terry June 1, 2017 at 6:48 pm
Recipe Rating:

I have made this twice so far and it’s awesome. It is time consuming but well worth it


Joelle Morgan June 9, 2017 at 10:28 am

Hello Angela,
I have been diagnosed with a whole bunch of food intolerances — which mean I need to eat vegan+meat (many legumes and nuts are off the list, and soy is only once in a while).

I love your recipes — delicious!!! I’m wondering if you can recommend a replacement for almonds. I can eat walnuts and cashews but not almonds, brazilnuts or hazelnuts (for example).



Angela Liddon June 26, 2017 at 10:08 am

Hey Joelle, Thanks for your kind words about my recipes! =) Almonds are a tough one to replace, and to be honest, I think it depends on the recipe. If you have any specific recipe questions, I’m happy to help weigh in. I think cashews (they are sweet and creamy too) can be a nice substitute in some recipes, and occasionally sunflower seeds.


Val June 12, 2017 at 1:00 pm

This is the best quiche ever. Seriously. Thank you so much. A lot of times I make it without the crust to save time. Still so good!


Sue Roderus June 15, 2017 at 9:27 am
Recipe Rating:

This quiche is fabulous. I have been eating a plant based diet for almost 3 years and have to admit that quiche was something that I missed eating, but not any more. I followed the directions exactly and I am seriously impressed with how great this tastes. Will definitely make it many times again I am sure.


Angela July 21, 2017 at 4:12 pm
Recipe Rating:

OMG I am eating this right now, and I LOVE IT!!! I love the crust! I love the inside! This may be my new favorite dish! I want to say I LOVE YOU but that seems a bit forward. THANK YOU!! :-)!!!!!!!!


Angela Liddon July 24, 2017 at 10:40 am

Thanks for the love, Angela!! I’m so happy you’re enjoying the quiche. :)


Lorraine July 23, 2017 at 6:59 pm
Recipe Rating:

Hey just tried this out and it is SO delicious. Thank you for sharing


Angela Liddon July 24, 2017 at 10:21 am

So glad you enjoyed it Lorraine! Thanks for taking the time to let me know :)


Emily Kiara August 10, 2017 at 9:57 pm

hi is there a nut-free substitution for almond flour?


Angela Liddon August 17, 2017 at 11:34 am

Hey Emily, I haven’t tried the crust with other types of flour, and subbing in crust recipes can be tricky sometimes, so I’m hesitant to make any strong suggestions. You may want to read back through some of the comments to get an idea of what others have tried. I seem to recall someone tried sunflower seed flour and really enjoyed the results!


Natalie August 25, 2017 at 9:19 am

Would this work without Nutritional Yeast?


Angela (Oh She Glows) August 25, 2017 at 11:16 am

Hey Natalie, It should, the quiche just won’t have that cheese-like flavour that nutritional yeast provides. :)


Sandra September 11, 2017 at 8:10 pm
Recipe Rating:

Just made this tofu and spinach quiche! It came out amazing. The consistency is perfect! I used a different crust recipe — made with half whole wheat pastry flour and all purpose flour and coconut oil. I highly recommend making this recipe!


Angela Liddon September 12, 2017 at 10:45 am

So glad you enjoyed it, Sandra! And thanks for sharing your subs–so helpful to know! :)


Agathe October 5, 2017 at 8:30 am
Recipe Rating:

I just made this dish and this was one of the best quiche I ever had. Eating gluten is just fine for me, and as I like to eat my quiche with hands I need a crust that holds together; so I just went with my basic go-to pie crust recipe. Being vegetarian, I’m ok having eggs and dairy, but this tofu quiche blew my mind: I’m never going back to the usual recipe! Thanks a lot!


Angela (Oh She Glows) October 5, 2017 at 11:53 am

Hey Agathe, I’m so happy you enjoyed it! Thanks for letting us know. :)


Sarah Kett October 9, 2017 at 6:32 pm
Recipe Rating:

Love this! My mom made it for Thanksgiving and everyone, vegan or not, went crazy for it.Question:Has anyone tried to freeze it?


Angela (Oh She Glows) October 10, 2017 at 8:15 am

What a great idea to serve this with a Thanksgiving spread…I don’t know why I haven’t tried this yet! I also haven’t frozen it before so I’m not sure how it would thaw. I do know that tofu’s texture changes when you freeze it, so I wonder how it would turn out. If anyone has tried it, please let us know!


Jennifer September 1, 2018 at 5:14 am

Just curious to hear if you did freeze this and how it turned out? I’m just starting out with vegan food and trying to have things to hand and prepared in advance is a great help. Thank you 😊


Sylvie November 17, 2017 at 8:58 pm

Omg this recipe looks AMAZING!! I don’t currently have almonds on hand…. Could I replace them with cashews?


Angela (Oh She Glows) November 18, 2017 at 2:15 pm

Hey Sylvie, I haven’t tried anything other than almonds, but I can’t see why cashews wouldn’t work!


Sarah December 22, 2017 at 1:52 pm

Can you use a pre-made crust from the store?


Angela (Oh She Glows) December 23, 2017 at 7:43 am

Hey Sarah, I haven’t tried it, but I can’t see why not as long as it’s sturdy enough (and unsweetened). If you try anything I’d love to hear how it goes.


Bonnie December 30, 2017 at 6:27 pm
Recipe Rating:

Angela, I have your 1st book and every recipe I have tried has been a winner. The tofu quiche recipe is wonderful. My picky spouse said after a couple of mouthfuls this is a winner don’t lose the recipe. My crust was made with leftover cooked black rice, the ground flax seed in water, olive oil & spices. I did not pre-bake the crust. The pie looked terrific and held together for serving. Also it heated in the microwave well. Thanks for the time and effort it take s to develop your recipes.


Angela (Oh She Glows) December 31, 2017 at 11:10 am

Hi Bonnie, Thank you so much for the praise…I’m so delighted to hear you both enjoyed it so much! Happy new year :)


Liza January 3, 2018 at 6:58 am
Recipe Rating:

Hi there,
I really loved this recipe and can’t wait already to try it. I was just wondering if I could use tofu spread instead of firm tofu? 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. Thank you for the inspiration xo


Angela (Oh She Glows) January 3, 2018 at 12:13 pm

Hey Liza, I’m so glad you like the recipe! As for the spreadable tofu, I haven’t worked with it before so I’m not sure if the quiche would “firm up” enough. If you try anything out, please let us know how it goes!


Leslie January 13, 2018 at 9:44 pm
Recipe Rating:

This was absolutely delicious, and the textures (both the crust and filling) were perfect! I ground the almonds but used already prepared/processed buckwheat flour for the crust, omitted the mushrooms (I just don’t like them that much), used a LOT of chopped kale as the veggie, lots of carmelized onions too, and generous amounts of both the chives and basil, and it was a total hit. I made two – one to take to my non-vegan-eating book club, and they gobbled it! And one for home, and it’s been gobbled too. I’m going to make some seitan ham for the next one and do the exact same thing, except use the ham instead of the kale. Thank you for the recipe!!


Angela (Oh She Glows) January 15, 2018 at 10:15 am

Hey Leslie, Thanks for your feedback!! So glad it was a hit :)


Mona January 22, 2018 at 5:10 pm

Can this be frozen


Angela (Oh She Glows) January 23, 2018 at 11:28 am

Hey Mona, I’m not too sure, I would suggest checking the comments if you haven’t already as someone may have done so and reported back. Tofu’s texture tends to change when freezing and thawing so that would be my only concern. I’m sure it would still taste great though!


Jen January 28, 2018 at 1:57 pm

Angela, my quiche is BEAUTIFUL! It smells amazing, the texture is perfect, and the taste is out of this world. It’s the o my thing I’ve missed as a vegan, and His one is so much better than the one I grew up on. Thank you so much.

Do you know if it will freeze or how long it’s good for in the fridge?


Angela (Oh She Glows) January 29, 2018 at 9:54 am

Hey Jen, Oh that’s so great to hear!! Thank you :)
As for leftovers, it should keep in the fridge for several days in an airtight container, but it’s been a while since I’ve made it so I’m not positive. Tofu’s texture tends to change when freezing and thawing, so if you’re fine with that I think freezing should be okay too. Please let me know if you try it (maybe just try freezing one slice to see what you think?)


nargaret March 12, 2018 at 7:31 am

Could you provide metric measurements in your recipes??



Angela (Oh She Glows) March 12, 2018 at 8:41 am

Hey there! Absolutely…I started adding metric measurements to my recipes in 2016 or 2017 so everything after that will have the. Also all of the recipes that I’ve added to our recipe app have them as well. :)


nargaret March 15, 2018 at 12:33 pm

Thanks for responding so quickly.
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. Do I need to change settings somewhere?


Angela (Oh She Glows) March 15, 2018 at 12:36 pm

Hey there,

Not all of my recipes have metric conversions yet, but all of them post January 2017 do. We’re slowly working our way back through old reader fave recipes. Hope this helps!


Liana March 31, 2018 at 5:51 am

Is there a substitute for tofu that can be used? Thinking of making this for Mother’s Day Brunch and a few of us are soy-free….love all your recipes! I purchased both of your cookbooks and use them faithfully when I don’t feel like browsing the internet!


Angela (Oh She Glows) March 31, 2018 at 9:46 am

Hey Liana, Aww thank you so much for the kind words about my cookbooks and recipes! It means the world to me. 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. 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. If you try anything I’d love to hear how it goes. :)


Molly April 20, 2018 at 2:53 pm
Recipe Rating:

My family enjoys this recipe very much! I do need some advise, though; I would like to try it with the frozen vegan pastry shell I found at Whole Foods. Do you think I should pre-bake it before adding the filling? I would bake it for 9-10 minutes.

Thank you!


Angela (Oh She Glows) April 21, 2018 at 7:09 am

Hey Molly, So funny I was just thinking about this recipe (and using a store-bought crust) the other day! I haven’t tried it yet so I’m not positive as to whether you’d need to prebake the crust. I would probably bake it for 5 minutes before adding the filling just in case and then watch it as it bakes as you made need to cover the crust to prevent browning (these are all just guesses of course! heh). I’d love to hear how it goes if you try it out.


Sandy April 23, 2018 at 12:51 pm
Recipe Rating:

Fantastic recipe! My GoTo recipe for brunch or a light dinner with salad. I made a couple of modifications as we do not eat oil or nuts. I replaced the almond flour with chick pea flour (which gave a nice flavour), replacde oil in crust with apple sauce, didn’t use oil for sauteeing (I used water), and didn’t use oil-packed sun dried tomatoes (I replaced with dried sun-dried tomatoes and blanched them for 2 minutes). The recipe comes out perfect everytime!!


Angela (Oh She Glows) April 23, 2018 at 3:39 pm

Hey Sandy, Oh thank you so much for sharing your modifications! That’s so great they worked and that you love it so much. :)


Amit Sarogi May 2, 2018 at 3:41 am
Recipe Rating:

Hi, Angela… I made this recipe yesterday at home and it was delicious! My children loved it and they finished it in a day… I am planning to make it again with the asparagus and broccoli as you mentioned. Hope it will come out delicious too. :)


Angela (Oh She Glows) May 2, 2018 at 11:43 am

So glad you all loved it Amit! I love that it works with so many different veggie combos…a good one to change with the seasons.


BatSheva May 7, 2018 at 9:40 am
Recipe Rating:

I’m really surprised you came out with this recipe so long ago! It’s obviously meant to become a classic. Everything right down to the crust was delicious; flavor and texture. Thanks so much for sharing your talent so generously. I always try and make a recipe exactly how it’s written, the first time, and then modify it to what we’d like. Truly this needs no modification! However, in reading some of the comments, I will try other flavors. 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.


Angela (Oh She Glows) May 9, 2018 at 6:20 am

Aww thank you so much! I’m so happy you loved it the first time :)


Heather White May 25, 2018 at 7:07 pm
Recipe Rating:

I have been plant-based for almost a month and it’s amazing to find such creative vegan recipes. Thanks for making it so easy. <3


Angela (Oh She Glows) May 27, 2018 at 1:37 pm

Thank you Heather! Congrats on 1 month of plant-based eating too!


Frances June 8, 2018 at 8:07 am

Love this recipe! Ive made it for my non-vegan friends and they love it too! What salad would you pair with this from your recipes?


Angela (Oh She Glows) June 8, 2018 at 1:09 pm

Thanks Frances! So happy to hear that. What about my Crowd-Pleasing Caesar Salad or Best Shredded Kale Salad?


Angela July 3, 2018 at 7:37 pm

Hi, how do I ground the flaxseeds and almonds? Can you give me some tips or do a blog post on that? Or may I buy it already ground?


Angela (Oh She Glows) July 9, 2018 at 8:29 am

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). Hope this helps :)


Cass July 26, 2018 at 2:21 am
Recipe Rating:

Hello Angela !

I’ve only made the crust as a breakfast cracker ; it was DELICIOUS ! From texture, to nuts/seasonings ratio. Next time I will double the recipe for sure ! and try the tofu mix too.

(I didn’t use oil, and I used herbes de Provence instead of parsley.)

Thanks for this wonderful recipe :)


Angela (Oh She Glows) July 26, 2018 at 7:36 am

That’s such a great idea to make it into crackers!! YUM!!


Dooz July 28, 2018 at 7:16 am

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.


Angela (Oh She Glows) August 2, 2018 at 12:03 pm

Hey Dooz, that’s actually an idea that we have for the future of the blog! Thank you so much.


Ana July 30, 2018 at 10:41 am

I did it yesyerday and it came ul delicious!! Thank you !


Angela (Oh She Glows) August 2, 2018 at 10:53 am

Hey Ana, I’m so happy to hear you enjoyed the quiche!


Carol August 10, 2018 at 1:15 pm

Can I use the exact recipe but put it into tart shells? I am attending a bridal shower and need to bring “finger food?”


Angela (Oh She Glows) August 12, 2018 at 6:06 am

Hey Carol, I haven’t tried it before so I’m not sure, but I can’t see why not? I’d love to hear how it goes!


Kelly August 25, 2018 at 5:12 pm

I have almond meal in my pantry already, so would it still be one cup I’m measuring out or less ??


Angela (Oh She Glows) September 5, 2018 at 7:38 am

Hi Kelly, 1 cup of whole almonds usually makes about 1 1/3 cups almond meal. Hope this helps!


Chelsea September 8, 2018 at 5:46 pm
Recipe Rating:

This is an A+ vegan recipe!! Even my SO loves it. It takes some time to make but the results are beautiful and it reheats small servings well in my Nu-Wave (only takes 5 minutes instead of the extra time + energy for the big oven).

I’ve substituted a variety of flours for this and they’ve all worked well. My favorite combo is almond + chickpea flour. I also double or even triple the amount of spinach – once it’s wilted you can’t even tell how much is packed in there. I add a few tablespoons of turmeric and a pinch of smoked paprika to the blended tofu for some color – if you don’t do this it will be yellow on the top once cooked and beige on the inside. The quiche tastes great without the additional spices, but it sure looks pretty and you could probably fool non-vegan friends and family with this trick.

I’ve made this several times now and it’s always a hit. Thanks for creating and sharing this with the world!


Angela (Oh She Glows) September 10, 2018 at 6:04 am

Hey Chelsea, Thanks for your review and for sharing all of your swaps! Don’t you love when a recipe is versatile? I appreciate your kind words too.


Anna September 11, 2018 at 8:34 pm

Hi Angela,

I’ve made your cashew sour cream many times and am finally going to venture trying one of your dishes. I’m not sure why it’s taken me so long that sour cream is bomb.

Wondering, Would dried basil be okay to use instead of fresh? Green onions instead of chives?




Angela (Oh She Glows) September 12, 2018 at 7:10 am

Hi Anna, So happy to hear you love the sour cream. :) I haven’t tried the swaps you asked about, but I think it should work fine. I really love the flavour of fresh basil but it’s not always on hand! 1-2 teaspoons dried basil should do the trick. I’d love to hear what you think!


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