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.
Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche
Yield
8
Prep time
Cook time
Total time
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.
Ingredients
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
Directions
- 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.
- 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.
- For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
- In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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? not sure as I am not g f but i researched on line..
Just ate my first slice of the sundried tomatoes, mushroom and spinach quiche. Turned out great! Forgot to include yeast in quiche mixture so I just sprinkled it on top. Oh, I am glowing!
This was great! I missed quiche so much, but now it’s back on the menu. Will be making this all the time.
Thank you for bringing quiche back into my life!
I’m so glad you found this recipe, Eva! :) I hope you just love it when you get a chance to make it.
Hi Angela!
I made it yesterday. Will be making it again today. I’m in love with this quiche!
(did I mention I missed quiche? ;) )
Recommending this recipe to all my vegan and not (yet) vegan friends.
This afternoon I made the quiche – auditioning it for a family brunch get-together this weekend. We liked it, I do, however, see any food like this as what I call a turmeric opportunity. Since turmeric is SO healthy I sneak it into everything I can, even if just 1/4 teaspoon. You can’t really sneak in turmeric because it shouts its’ presence with its’ mustard yellow brightness. But it fits with a dish that would be pale yellow if it weren’t vegan, so next time I’ll add maybe 1/2-1 teaspoon of nature’s little medicine chest of a food.
I also added a couple of tablespoons of fresh lemon juice and I plan to add a bit more next time, for the zingy flavor.
It sliced perfectly – even that tricky first slice.
Thanks for a great brunch recipe.
Gotta love a good dash of turmeric, I totally agree! I’m so glad you enjoyed the quiche – I hope the brunch goes well, this weekend. :)
So delicious! I love the concept of tarts and quiches but I have to admit that I hate the taste of eggs; usually the main ingredient for the filling. I’ve made this quiche recently and I need to say that I’m amazed with it, as this tofu filling tastes so much better! Unfortunately making the quiche is a little messy because of the food processor part, but so worth it!
Making it again ASAP! :)
It’s so great to hear the quiche was a hit, Maja! Thanks for the lovely comment.
Hi Angela,
Just wanted to let you know that this is an awesome recipe. We have tried several of your other recipes, too, and they are great. I’m commenting here because we just posted about making quiche (starting with this recipe) and also about being confident enough with cooking to adapt recipes for what you have on hand. We linked to this page, rather than using your recipe (or claiming it was our own). :-)
I couldn’t find an email contact here so I figured a comment would do the trick. Our post is here: http://www.fullofbeans.us/vegan-gluten-free-quiche/
Thanks for being an inspiration!
Greg and Georgia
Hi Greg, Thanks for giving me such a warm shout-out on your blog! I’m so glad to hear you’re a fan of this recipe. :)
Hi Angela!
I have been meaning to do this recipe for over a year now!!! But only got to do it now (meaning today!). I got recently a grinder and a friend gave buckwheat groats, so I was really happy I could make everything from scratch.
Angela, this recipe is perfect. It turned out so well!!! And it tastes more than delicious! I can’t wait to make this for my friends and family. This quiche is only for me and my boyfriend.
You really can never fail with your recipes – I have tried a few already. :)
Thank you so much for sharing them with us. I can’t wait until your new book comes out! :D
ps- I didn’t use the black pepper or the flakes as I have an intolerance to them. Still, FULL of flavour. My boyfriend adds pepper to everything and didn’t feel like doing it this time! ^_^
Aw, thanks so much for this awesome comment, Joana! I’m so glad to hear the recipe was worth the wait.
Just made this – its so tasty thank you! Will use again! Xx
I have made this 3 times nowand it’s been delicious every time, thanks for the fantastic recipe! Boyfriend gave it 9.5/10 :)
Glad to hear it’s a hit, Lacey! :)
I made this for lunch today – absolutely yummy!
Glad it was a hit, Monica!
My daughter made this last night. The filling was too dry so the quiche all fell apart when we tried to cut and serve it. Any suggestions as to what we did wrong??
Hey Laura, I’m sorry to hear you had troubles with the quiche! My guess is that the tofu in the filling may have needed to be processed for a little longer in order to reach its smoothest and creamiest consistency. That really helps bind the filling together as it bakes. Sometimes, I find I need to add a splash or two of almond milk to help it along. It may also be possible the quiche got a bit overcooked, especially if your oven tends to run on the hot side. If you try the recipe again, I hope it works out better for you!
Can this be made ahead of time and frozen?
Hi Cindy, I personally haven’t tried freezing it – it never seems to last that long! But another reader recently gave it a try, and said it worked out rather well. Please me know if you try it yourself! I’d love to hear back.
Every single time I make this, people cant get enough. This recipe is fail proof and so very delicious. Thank you so much!
(I use another pie crust though)
Hi Angela,
I’m trying so many of you recipes this week! :)
This one is a absolute delicious winner. It even pleased the non-vegans!
Thanks for sharing you passion and joy with us.
Smiles,
Jivan
So glad to hear it was enjoyed by all!
Delicious. Keeper recipe. Only addition/change was adding a half teaspoon of organic red pepper flakes when sautéing the ingredients. 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. Crust spicing will include Cumin, Oregano, Organic Ground Pepper, and Himalayan Salt.
That sounds delish! I’d love to hear back on how it turns out. :)
I just made this today and OH MY GAWD. This is heaven. I also love the veggies by themselves before mixing them in with the tofu—I’m obsessed with this recipe. Is this just an online recipe or is it in any of your cookbooks? Well done!
Hi Sarah, I’m so glad to hear you enjoyed the quiche! Thanks for the glowing comment, it really brightened my day. :) To your question, yep—this is a blog recipe only.
I may have accidentally posted this comment to your stew at first, but I haven’t tried that one yet. First, this quiche was truly impressive. We adjusted the flavors to fit our family but I was taken aback how how great it was. The crust was tasty and held together nicely. We are only three months in to our vegan eating and this hit the spot. It was perfect for a holiday breakfast. I’m also excited to use this crust base in some sweeter dishes. I have visions of a fruit pizza with a sweet and crunchy. Thank you!!
P.S. We have been making a double batch of your banana bread almost every week. A staple for snacks in this 4 generation vegan home!
Hi Bekah, I’m so pleased to hear the quiche was a hit with your family! (And the banana bread, too!!) Enjoy experimenting with the crust in other dishes – I’d love to hear what you come up with. Happy cooking!
Just eating this wonder for dinner! Made it with what I had (broccoli, spinach, onions and sun-dried tomatoes) and a leftover crust. So good I’m going to bring lunch tomorrow for my coworkers ;)
Thank you so much for this amazing recipe!
Oh, I’m glad you enjoyed it Marie-Eve! Hope everyone’s loving the leftovers today.
Excellent recipe! Everyone in my family enjoyed it. This is definitely a keeper – thank you!!
I ran out of oats to make oat flour and substituted it with garbanzo/chickpea flour (1 cup). Still tasted great and crusty! Absolutely delicious and so filling, thank you! <3
Oh, it’s so great to know that swap worked out well for you, Michelle! Thanks for sharing.
Will this reheat okay in the microwave as well? (If just reheating one serving)
Thanks!
Hi Everyone. I would like to make this recipe for someone else. Does anyone know if it reheats ok?
Hi Robyn, Yes, this reheats wonderfully!
Do you have a suggestion on what to substitute for the nutritional yeast? We have a yeast allergy in our family. Thanks
Hey Katie, The nutritional yeast is there to help add a bit of a “cheesy” flavour, but I think you should be okay to simply omit it. If you want to maintain the egg-like colour, you could add a bit of turmeric to the mixture – just be sure not to add too much, because it can impact the flavour. I hope this helps, and please let me know how the quiche turns out if you try modifying it!
I made this recipe and though skeptical, I’m pleasantly surprised. It was delicious! Coming from someone who has had dairy-based quiche, the texture and taste were spot on! Thank you for a great vegan alternative.
So great to hear this recipe was a winner, Barbara! Thanks for taking the time to let me know — it’s always wonderful to hear such glowing feedback. :)
My hubby and I made this tonight – it was seriously one of the tastiest, healthiest and most enjoyable dishes we have ever cooked! Thanks for a 5-dtar recipe. We are huge fans!
The filling turned out nice and creamy, and surprisingly good for vegan, but the crust tasted like sand and fell apart. Will definitely make again with a different crust.
This turned out absolutely delish! I followed the recipe to a T, aside from substituting walnuts for almonds. The only thing I don’t understand is how you got yours to turn out so yellow? Mine was kind of a gross light red/browny color. Maybe turmeric would help to make it more yellow in the future?
Hey Savannah, I’m so pleased you enjoyed the recipe! Though I’m not sure what could have caused that colouring…maybe some bleed from the sun-dried tomatoes or red pepper flakes that didn’t happen in mine (maybe due to a brand thing?)? Or it could be due to the walnuts being darker in colour. I agree, you could try adding a bit of turmeric to achieve a more vibrant yellow colour. Just bear in mind that too much of it could impact the flavour, so watch out for that. :) I hope this helps!
I just took my first bite of this quiche. Quiche is my most missed food since turning vegan and I am in such heaven, I just had to share it with you! Angela, you have changed my life. 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’m one of those people who enjoys cooking more than eating, but I am even more weird because the only recipes I would ever cook are YOURS! I get recommendations from friends, I may try them, but the experience is never like your recipes. Thank you for work. If you could update this recipe and stick it in your app, I would be so grateful!! But why fix something if it’s not broken?:) Love, Irina
Hi Irina, I can’t thank you enough for this lovely comment! It truly made my day. I’m so happy you love the recipes and feel that they’ve improved your life so much. I will definitely keep this quiche in mind for the app too! Thanks so much.
This is a fantastic recipe! It was easy to make and tasted delicious. Even better was that the leftovers reheated without drying out the filling. And even better yet, the portion that I froze as an experiment reheated (after fully thawing), and tasted more flavourful than the earlier servings. I’ll be making this often. It’s perfect for lunch with a salad, and would impress any guest, I’m sure.
so tasty!
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!!!
I have made this twice so far and it’s awesome. It is time consuming but well worth it
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).
Thanks,
Joelle
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.
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!
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.
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!! :-)!!!!!!!!
Thanks for the love, Angela!! I’m so happy you’re enjoying the quiche. :)
Hey just tried this out and it is SO delicious. Thank you for sharing
So glad you enjoyed it Lorraine! Thanks for taking the time to let me know :)
hi is there a nut-free substitution for almond flour?
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!
Would this work without Nutritional Yeast?
Hey Natalie, It should, the quiche just won’t have that cheese-like flavour that nutritional yeast provides. :)
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!
So glad you enjoyed it, Sandra! And thanks for sharing your subs–so helpful to know! :)
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!
Hey Agathe, I’m so happy you enjoyed it! Thanks for letting us know. :)
Love this! My mom made it for Thanksgiving and everyone, vegan or not, went crazy for it.Question:Has anyone tried to freeze it?
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!
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 ?
I’ve frozen it and popped it in the oven with foil over it and it was still delicious! I actually do this often. I make a double batch and freeze one of them ☺️
Thanks for sharing your tips, Angeline! That’s great to know :)
Hi Angeline, do you cook it before you freeze it? Thanks
Omg this recipe looks AMAZING!! I don’t currently have almonds on hand…. Could I replace them with cashews?
Hey Sylvie, I haven’t tried anything other than almonds, but I can’t see why cashews wouldn’t work!
Can you use a pre-made crust from the store?
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.
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.
Hi Bonnie, Thank you so much for the praise…I’m so delighted to hear you both enjoyed it so much! Happy new year :)
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
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!
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!!
Hey Leslie, Thanks for your feedback!! So glad it was a hit :)
Can this be frozen
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!
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?
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?)
Could you provide metric measurements in your recipes??
Thanks.
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. :)
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?
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!