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.
Hi Angela! I am writing to you as I’m shoving this quiche into the oven right now! I am making it for my sister’s baby shower in 4 days and was wondering if you knew how well baked tofu quiches freeze? Or should I refrigerate it? Please let me know! Absolutely adore your blog. Thank you for sharing your fabulous recipes!!!
I just wanted to share that I have made this recipe a number of times over the past year and my family and I LOVE it! A couple of times I’ve substituted 2 large sliced zucchini for the mushrooms and it’s turned out great. My daughter and I are vegan and she has gluten sensitivity so this is a perfect option to all the stir fries we usually eat. Thank you!
Made these for Mother’s Day <3 Tasted the batter and it was delicious. Thank you!!
YUM! In addition to being vegan/gluten free, I’m also avoiding soy (yes, somehow I became *that* person), so I made it with the “cheese” from the site below, instead of tofu, and it worked out SO well!! Will definitely be making again!!! Thanks for sharing all these wonderful recipes!
vedgedout.com/2013/03/11/individual-vegan-margherita-pizzas-with-homemade-fresh-moxarella-cheese/
Hi Angela !
I have been amazed at your recipes and been discovering them non stop. Finally vegetarian (and even vegan) recipes which are not tasteless salads and boiled vegetables… and the healthy sugary treats! Love chocolate and desserts. Will try yours asap.
The quiche is the first one I tried. I loved the tofu based, it was the first time I cooked and loved it. It was full of flavors and had great texture. Only thing is that the crust did not hold up at all. Maybe I will put more water next time. Do you have any idea ?
Oh and I am learning lots of vocabulary in English vegetables and cooking. :)
Made this last night and came out good! The only problem is the crust is a little dry (even with the water). Recommend an extra tbsp of oil to make it a little doughier.
Yummy! I made it with mushrooms, potatoes, and broccoli :)
I made this tonight and it’s amazing! I substituted broccoli for the sun-dried tomatoes cause they’re not my favourite. I’m so happy – I haven’t had homemade quiche since I’ve stopped eating dairy at home (I used to make a quiche every couple weeks, with tons of swiss cheese and cheddar), and now I know I can make a tasty dairy (and egg?!?!) free one! Thanks so much for all your amazing recipes, my house is full of amazing food thanks to you (my husband thanks you too). :)
Thank you for this great recipe!
Question – the nutrition info says the quiche serves 8 slices, and provides info for ‘1 serving’. Is that for 1 slice, or the whole quiche?
This is hands-down one of my top 5 vegan recipes! I blend the basil and herb into the tofu and add in a few extra seasonings. Awesome.
Even meat-eaters and egg-eaters LOVE this recipe!
I’m preparing a meal for 8 adults. I’m thinking that I need to make 2 quiche pies so that they can at least have 2 pieces each. Am I right in assuming this recipe is for 8 pieces of 1 pie? I’m also making the Caulifower Fettuccine “Alfredo” so any advice on portions I need to make would be greatly appreciated. Also, I’ve been a vegan for only 4 months, so any knowledge you have about these 2 recipes I mentioned, as far as other things I need to know would be great appreciated. I’m thinking that using the cauliflower recipe as is and doubling this quiche recipe will feed 8 adults quite well. Any response is greatly appreciated! My family (the 8 adults), their thoughts on me being vegan kinda sorta depends on THIS meal!
Ben
…and also, is there an exact measurement for the 3 large garlic cloves? I already have minced garlic that I would like to use for that part. Thanks!!
I just made this and OH MY GODDESS IT IS SO GOOD! I can’t wait to make it again, because I am going to finish it fast.
Made this quiche last night and it was such a winner! It is becoming a weekend regular in our family.
Thank you so much Angela for posting this and all of your other vegan recipes on ohsheglows!
I made this for my friends, when I told them I was going to make a vegan dish they looked at me as if I was about to torture them but they all loved this! Turned out soo well I surprised myself too since I barely ever cook but now I will :)
I didn’t use the crust because I was too lazy to make it just sprayed my pan with coconut oil and turned out amazing!! Love your recipes and I will be here often!
I made this recently and my husband couldn’t believe there wasn’t any egg or cheese in it. It was a wonderful dinner and all the leftovers were eaten right up. I ended up making mine without a crust, since it was a weeknight and I was pressed for time. Thanks for the great recipe!
I made this tonight for my Mom (not vegan) and she loved it! Thank you so much for the recipe :)
I made this tonight. It was sooooo good!!! Thank you :)))
I’m not going to lie, I was a little hesitant to try this, but I’m glad I did. So comforting and filling.
Have made this recipe several times it tastes amazing and is easy to make ;)
Hey Angela, thank you so much for providing such amazing vegan recipe’s! My boyfriend is allergic to flax and I was wondering if you have a suggestion for a good replacement? I’ll be asking for your cookbook for Christmas!!
How can you make the crust without nuts? Is that possible?
Tanya, see my comment below!
I’m in the process of eating the quiche for breakfast and I want to say THANK YOU. Quiche Lorraine was my favorite dish growing up and now after 2 years of vegan eating I can have quiche again!! I might have to add tempeh bacon next time and see how that turns out. :)
You’re a genius!
Made this last night. DELICIOUS!! I would definitely recommend this recipe. Will be making this again. Thank you so much for sharing!
I made this, and WOW, it’s AMAZING. I could eat this every day, except for the fact that it’s a bit labor intensive, and I try to only eat soy products a few times a month. The crust recipe is genius and it turned out fantastic. You couldn’t even tell it was vegan. It held together very well and just had the most divine texture. I actually modified the recipe slightly. I tried to make almond flour (I only had raw, whole almonds) in my spice grinder but it was a disaster (I think there was too much moisture from them being in the fridge). I ground the raw buckwheat in my spice grinder though and it was a perfect flour. I did the same with rolled oats and so the total was 1C oat flour and 1C buckwheat flour (no almonds)- this might actually be good for people that can’t have nuts- and it worked VERY nicely. The only other thing I would change is to decrease the amount of oregano, as I felt it overpowered the flavor of the crust (although I did still enjoy it). I had to stop myself from eating the entire quiche in one sitting! lol The filling was super creamy and fluffy and was very reminiscent of an egg-based quiche. The mushrooms were perfect and the herbs delightful. I threw in a little more mushroom that the recipe called for and I was not disappointed. I can truly say this is my favorite vegan recipe of all time. YUMMMMMMMMMM!!
Oh, and P.S. I used leeks instead of onions and you will not be disappointed! I think they give the dish much more character. Yum!
OH GAWD. I just made this and it… is… delicious! It’s easily the best tofu quiche I’ve had. Thanks for the awesome recipe Angela, this one’s being added to the favourites… :)
Took a while to make but worth it! First vegan quiche I have eaten, and it was remarkably similar in texture! My fav part might be the crust though …
Really like the recipe but the crust could be about a third more in amount and i didnt like the dominant tofu taste so much. i also added 2 pkgs. of ham and left out the nutritional yeast since i had none.
I found this recipe yesterday while searching for something to make for Sunday brunch. Since I knew my time would be limited this morning, I made the crust last night and covered it after cooling. It stayed together beautifully after filling and baking the quiche. And can I just say this recipe was amazing! Even several of the carnivores in our group, as I lovingly refer to them, couldn’t resist trying it…and they loved it! So much so that I only have one piece leftover for my breakfast tomorrow. Guess I’ll be making this again soon!
This recipe was amazing. I changed a few of the ingredients and added extra herbs and spices. The crust worked out great for me. Everything held together beautifully and the flavor was great. Love it!
Love this recipe!
Baked this to satisfy the midnite munchies and WOW! I tweaked the crust to include regular flour, and it yielded a little under how much I needed (though I was using a bread loaf pan, bc I don’t have a pie pan), but it came out just the right texture. Since this was my first tofu quiche, I was a little thrown off by the texture when I checked on it, being used to the firmness of cooked egg, but I love that it is similar to ricotta, not too creamy or too firm. I used bell peppers and frozen chopped spinach, and just threw in whole chunks of garlic (I love the surprise). And it’s cheap to make!! Will be doing this for the BF real soon!
Hi Angela! I mad this quiche last night but did not get the nice egg yellow color on mine, in fact, it came out a weird brownish color even though the taste is still pretty good! I did add the nutritional yeast into the mushroom/spinach step. Maybe adding it tothe tofu instead would make a difference?
I thought this was tasty, however my kids wouldn’t eat it. Seems to be a bit heavy on the oregano.
Hi. What can we use instead of nutritional yeast? We dont get it here. Thanks
Made this for breakfast today! A-Ma-Zing!!! My new favorite!!! Well Done…this is a winner for sure!! I did not alter anything and it turned out perfect!!
Loved this! I made it for dinner tonight using some tomato basil flavored tofu I had on hand. I subbed a gluten free frozen crust, but the filling was made according to your recipe. It surpassed my expectations. Flavor and texture were perfect. I shared with a friend who stopped by at dinner time. She said she would have thought she was eating a rich cheese and vegetable quiche. She asked for the recipe. My daughter loved it too. Even my husband liked it. This is going into my regular rotation. Thanks for posting!
Hey Christy, Great news! So happy you all enjoyed it!
I just followed this recipe as is and damn its awesome! Wow!
Made this a couple of weeks ago and it was a HUGE success! So delicious, I am making it again this morning. This is becoming one of my most requested meals! :-) Left overs heat up nicely and would make a great go-to meal to have on hand!
Just made this for dinner and it was AMAZING!!! Forgot the garlic, used green onions instead of leeks, added ground tumeric for color and a way more nutrition yeast then it called for. (I am physically and psychologically incapable of following a recipe exactly, sometimes it works, other times, not) This time, it worked. Going into our “rotation” for sure!!
This is my new fav! What a gift this website is to me! I’m thankful for your work and talent
I have never made quiche before. I tried this tonight exactly as written and it was fabulous! My 6 yr old and 9 yr old loved it! I will definitely make this again!
Made this twice recently & it was delicious. Recipe is reliable & pie was firm after a few minutes of cooling. Used a combo of swiss chard & kale once instead of spinach.
Wow! I wasn’t sure how I would like this as I’m weird about food textures, but this is awesome! The mushrooms add a nice consistency and I didn’t miss the eggs at all! Thank you!
I have been vegan since 1999, and even before that had never tried quiche. Seeing yours inspires me! Vegan, gluten free quiche – wow! I will have to try this one…
would using buckwheat flour & oat flour together work instead of the almond flour? thanks :) excited to try!
My goodness was this ever good! It was so creamy I would have believed there was goat cheese melted into it! Beyond amazing — would definitely make again!
This quiche is one of my all time favorite recipes! Is there a way for me to freeze it? How would you recommend doing that?
Wow! First, THANK YOU!
This recipe is amazing and is also easy! I’ve been making it crust less (as I favor easy), and using theservice little parchment tulip cups (found at Target). One bowl fits 12 cups perfectly.