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
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.
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
- 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.
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!
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. :)
I just saw a recipe online for chickpea “tofu” that’s soy free! I’ve also recently seen pumfu advertised—faux tofu made from pumpkin seeds!
Vegan carrot has a recipe using “just” vegan eggs
Yes chickpea tofu (burmese tofu) is delish
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.
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.
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!!
Hey Sandy, Oh thank you so much for sharing your modifications! That’s so great they worked and that you love it so much. :)
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. :)
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.
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.
Aww thank you so much! I’m so happy you loved it the first time :)
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
Thank you Heather! Congrats on 1 month of plant-based eating too!
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?
Thanks Frances! So happy to hear that. What about my Crowd-Pleasing Caesar Salad or Best Shredded Kale Salad?
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?
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 :)
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 :)
That’s such a great idea to make it into crackers!! YUM!!
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.
Hey Dooz, that’s actually an idea that we have for the future of the blog! Thank you so much.
I did it yesyerday and it came ul delicious!! Thank you !
Hey Ana, I’m so happy to hear you enjoyed the quiche!
Can I use the exact recipe but put it into tart shells? I am attending a bridal shower and need to bring “finger food?”
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!
I have almond meal in my pantry already, so would it still be one cup I’m measuring out or less ??
Hi Kelly, 1 cup of whole almonds usually makes about 1 1/3 cups almond meal. Hope this helps!
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!
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.
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?
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!
Could this be made the night before and kept in fridge and then baked in the morning?
Hey Jody, I’ve never tried refrigerating the quiche before cooking so unfortunately I can’t help much there, but I can’t see why it wouldn’t work! I do know that once baked it holds up well in an airtight container in the fridge for several days. I hope that helps! I’d love to hear how it goes if you try it out.
Hey Angela, all your recipes look really yummy! Im just wondering as to what camera you use for taking pictures of your masterpieces? they’re all very detailed and would love to pictures of my own creations, Thanks!
Hi there, Thank you! I used a Canon 5D
I made this last night and didn’t tell my husband what was in it until he finished eating (he turns his nose up at Tofu!!). He said it was ‘very’ nice and when I told him it had tofu in it he said he didn’t care it was very nice and he would eat it again!!! Praise indeed. I certainly will be making it again.
Wow, a win for sure :) Thanks for your feedback!
I changed this quite a bit and made it WAY sinpler but really enjoyed so I thought I’d share my adjustments. I used 3/4 block tofu and 4 eggs (because I eat eggs). I used dill instead of chives, I used red onion instead of leek, I left out the basil because I didn’t have any, and most importantly, I skipped the sauté in the pan part by just chopping my veggies into smaller pieces (bigger than diced but smaller than chopped) so they’d cook in the oven (which they did! Perfectly!). I also used a leftover pie crust I had from Thanksgiving. I will definitely make again!
Oh awesome tips Fiona! What a genius idea to skip the saute and cook it all at once. I’m trying this soon!
Hi Angela! Am excited to give this recipe a try! Does it freeze well?
Hi Dani, It’s been a while since I’ve froze it but I do think it should freeze well!
Yummy! Fed this to a bunch if omnivores and it got devoured!!! I didn’t even make the crust. Just put it in a pan and baked. This was so delish!!
So happy to hear that Melissa! :)
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. There wasn’t a crumble left! Thanks, Angela!
I’m so glad to hear that…thanks for your feedback Sylvia!
I made this for guests today and it was a big hit and easy to prepare. I substituted for a few ingredients and it was still very flavourful.
I’ve made this once before and it was delicious! I’d like to make it again for meal prep for school – does anyone know if this freezes well? And if so, what did you reheat at? Thanks!
Hi Willow, I haven’t tried freezing this in a while but I do think it should freeze well. There might be a slight texture change in the tofu after freezing and thawing (this happens to all tofu in general though). I would probably thaw it on the counter before reheating in the oven for 15-20 minutes (just guessing) at 375F. Hope this helps!
If you initially freeze the tofu before making the recipe, then drain (much less pressing needed), it may freeze better after baking in this recipe. Haven’t tried freezing after cooking though, but hope this helps :)
This is a classic recipe that I will make for years to come!!
Hey Angela! I’m wondering what the measurements are if I use store-bought almond flour and oat flour – is it still 1 cup each?
hey Sam, happy to help! 1 cup of almonds ground into a meal equals 1 1/3 cups almond meal. And 1 cup rolled oats ground into a flour equals the same amount (1 cup). Hope this helps!
An amazingly delicious quiche–and definitely a recipe keeper! I’m not vegan, so I used a frozen deep dish pie crust from the grocery store to save on purchasing all of the ingredients. Since I had less filling for the quiche because I used leftover tofu from another recipe I could have shortened the time I blind baked, but I love a crisp pie crust. The flavors of the quiche are amazing and pair well with the store bought crust. I can’t wait to try this filling with an egg filling. I have been taking the leftovers for lunch and it reheats wonderfully in the microwave. Thank you for sharing this recipe!
Thank you for your feedback Olivia! :)
Loved the flavor! I did it without the onions and with just one small garlic and it tasted really good.
I think you can add a half more of the filling.
I am really interested in trying this recipe, but for some reason zi don’t quite understand, flax tears up my stomach. Could you recommend a replacement ingredient?
I love this recipe!!! Everything about it is perfect and delish, thanks!
Can I use my kitchen aid mixer to cream the tofu? I do not have a food processor.
Hey Angela, Great question! I would’ve never thought to try that out! It could work, but I’m not positive. If you try anything I would love to hear how it goes
The first direction says preheat to 350 and then later it says 375. Which is correct? I’ve made this several times and loved it and never noticed that until now!
Hi there, I’ve made this yesterday and had it tonight for dinner. It snells great it tastes good but I find it very dry….followed the recipe, the only thing I’ve changed is that I used almond flour instead of fresh almonds…would’ve that made a difference?
Hi there! Not gluten free and wondering if I can use regular flour? If so do I need to alter anything
I made this and it turned out great! Even my baby girl ate a slice. Thank you for sharing this recipe.
Would this be doable without the rolled oats? It’s entirely keto friendly other than that and I can’t think of a substitute other than almond flour which is already used too.
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. Please help. Elaine
Made this tonight with a store bought vegan frozen pie crust. It’s not the best time of year for basil so I skipped that and added extra spinach. This filling is sooo flavorful! It was hard to not eat half all by myself in one sitting. Thanks for this, Angela!
This recipe is INCREDIBLE! I first found this recipe quite a while ago now, and I’ve made it so many times since. There are so many flavours in each bite and it smells so good right after it’s out of the oven. I definitely recommend!
Can i use oat flour instead of almond for the crust?
And replace flax seed with eggs?
Also dont have nutritional yeast, so parmesan should work right?
Thanks! Love the recipe but i dont mind a non vegan version of it.. depending on what i am able to source as of now.
I just made this quiche for breakfast this morning and our B & B guest just loved it. 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. I did add roasted red peppers, quite a bit more seasonings and one Italian Field Roast sausage. Did mine in a hash brown potato crust that I make instead of pie crust as I have gluten free guests on occasion. A lot less work also.
Could the recipe be altered to be oil free? What would you substitute for the oil? Applesauce or aquafaba?
Hey Anna, Oh good question! I haven’t tried swapping out the oil before so I’m not certain. I think you can easily swap it out in the filling – you could saute in veggie broth instead of oil. However, for the crust I’m not as sure. It might take some experimenting. I would probably try adding a bit more water in place of the oil as a first attempt, but yes aquafaba could work like you suggested. I probably wouldn’t opt for applesauce as I’d worry it would lend a sweet undertone to the crust, but then again it could be so little that it isn’t a factor. :) I’d love to hear how it goes!
Very good I used a regular crust store bought used artichokes and vegan bacon vegan cheese and mushrooms and onions delicious.
Absolutely delicious! I used to love quiche but after going vegan I thought it was a thing of the past until I came across this recipe today. I used a pre made vegan pastry crust and didn’t have any chives but otherwise I followed the directions exactly and I was not disappointed in the result. The addition of basil to this recipe really makes it special in my opinion, just a perfect savory bite! I will definitely be making it again and am looking forward to the leftovers
Delicious flavors and very filling recipe!! I’ve never made a quiche and this was so satisfying, I felt like I was back in Italy with the basil, sundried tomatoes and oregano standing out. I can’t to make this again- I will try to modify for a mini quiche when I have a family dinner to be extra fancy. I really love this!!!
No freash basil… How much dried should I use
I have only just come across this, made it last night, Wow! we loved it, I will be making this again.
We have some for lunch in the office today. We are a vegan store https://mettalife.co.uk/ so love new recipes. Thank you
This is an absolutely delicious recipe! I added some broccoli into it and that was a great pairing. A great way to use up broccoli stalks that can be boring if they’re not in the middle of something delicious like this!
Fair warning though, it is time consuming, a lot more so than the recipe card predictions of time spent make it seem. It took me at least 30 minutes just to turn the almonds and oats into flour. I do have a smaller food processor, so that could have played a role, but I think the prep time is just understated, unless you’re super human or have two people working on it together. I really enjoyed this recipe, but I definitely spent 3 and a half hours working on it, not including dishes afterwards, so that’s something to note. The crust could probably be prepped a day ahead of time to make it less labor intensive all in one go. It’s definitely worth all the work it took! Going to attempt freezing it to see how it tastes de frosted and see if it’s possible to make two at once!
As always, an incredible recipe! I feel like I can’t miss when I make one of your creations.
I made this and took it to a friend’s house this past Saturday. She loved it! I had some left over and gave it to my son. He absolutely loved it! I loved it so much I made it to have for lunch this week! Thank you so much for sharing this recipe :).
Can this be frozen?