Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche (Serves 8 slices)

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

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{ 11 comments… read them below or add one }

KR January 10, 2018 at 1:24 pm

Something is off with the nutritional content of this recipe. A serving size is 261 calories, and calories from fat is 144, but the % says 25%. Can you please comment?

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Angela (Oh She Glows) January 11, 2018 at 2:14 pm

Hi there, I think it means 16 grams of fat is 25% of the Daily Value.

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Anna January 14, 2018 at 8:12 pm

Its so delicious and flavorful. Just made it for our Sunday Family Dinner. Thanks for sharing.

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Angela (Oh She Glows) January 15, 2018 at 10:28 am

Hey Anna, I’m so glad it was a hit! Thanks for letting me know.

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Claudia April 2, 2018 at 9:30 am

Can the leftovers be frozen?

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Angela (Oh She Glows) April 3, 2018 at 2:48 pm

Hey Claudia, I don’t think I have frozen this before to be honest…it’s been a while! I do know that the texture of tofu changes when frozen and thawed (it becomes a bit spongier, i think) so as long as you don’t mind the possibility of a texture change I think it would be fine. :)

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Claudia April 27, 2018 at 7:13 pm

Thank you! It was delicious by the way….no leftovers to freeze. :-)

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Carol October 15, 2018 at 3:12 pm

Can I make the crust and prepare the filling a couple of days before combining & baking the quiche?

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Angela (Oh She Glows) October 16, 2018 at 8:37 am

Hi Carol, I haven’t tried this before but I think if you kept both tightly wrapped (so they don’t dry out) then it should be fine! I’d love to hear how it goes.

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Carol October 26, 2018 at 3:23 pm

It was delicious! Even the non vegans liked it…I stored the veggies & crust as you suggested – didn’t add the tofu to the veggies till just before baking. I plan to try your ‘Best Damn Lasagna’ soon!

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Angela (Oh She Glows) October 27, 2018 at 5:56 am

Hi Carol, that’s great news! Thanks for letting me know :)

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