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.
I LOVE this recipe! I just used the veggies I had on hand and it is so tasty! My husband and I are recent vegans and we pretty much live off of your blog!! Amazing! :)
I made this for dinner last night! It was delicious… and it was also delicious for breakfast and an afternoon pre-zumba snack :)
I made this last night. It was so good!(Except for the part where I checked the quiche and burned my hand really badly on the inside of the stove..ouch, ouch…)
Can’t wait to try it with olives.
This is absolutely scrumptious! I followed the recipe, except for subbing the basil for parsley and the sun-dried tomatoes for fresh cherry tomatoes, as it’s what I had on hand. So fresh and comforting, this one goes into the favorites list! Thank you so much Angela!
I made this recipe for dinner last night with a side of your “Go To Kale Salad” and my family LOVED them BOTH. I haven’t had quiche since going vegan 2 years ago, and this one tasted WAY better than how I remember quiche tasting before I went vegan. The crust is AMAZING…my husband loved the crust so much that he asked if I could also make the crust sweet, rather than savory, and make a peach pie with it.
Angela, THANK YOU for testing the recipes before you post them. Every single recipe I have made of yours turns out really well – they are SO reliable and not too complicated. I have made other recipes from cookbooks, and some have been inedible after hours in the kitchen even when I follow the directions perfectly. I really appreciate the work you put into testing your recipes…I keep finding ones that we LOVE!! :)
FABULOUS offering…great make-ahead dinner with a simple green salad!…Question…I only have “Tofu Soyeux” in the fridge…would this be too soft?…Does it need to be “firm” tofu?..I think my type is for making desserts?..I bought it in a French “bio” health food store here.
Thanks for any advice!
I love your recipes! I just gave up wheat/wheat and have been a vegan for over 5 years. Thanks for sharing your delicious food!
How much flour does 1 cup buckwheat groats make? I have buckwheat flour and don’t know how I would grind the groats into flour without a vitamix. Thanks!!
I’m obsessed with how good this crust came out. I substituted thyme for parsley and it was incredible!
Thanks so much for your amazing recipes!
So glad you enjoyed it! We love it too :)
I made this tonight for dinner along with a simple green salad. It was DELICIOUS!!! Every recipe from you I have tried is great! Can’t wait for the cookbook!! You are very talented and thank you for sharing!
Thank you so much Kris, so happy to hear that!
Can´t wait to try this out tomorrow, but i just don´t get where the yeast comes in? Am i overlooking something?
Oh man, i just found it. Forget i ever asked…*blushing*
I made this today and YUM!!! It was so delicious and my husband loved it!
Just made a variation with broccoli and red pepper. I am amazed that it tasted so good. Not a weird texture with the tofu. I was glad about that. My husban just scarfed down 3 pieces. Thank you for coming up with this. Such a treat!
Love your variation! Glad to know your husband loved it too!
When I saw the shoot of the quiche I couldn’t help making it. I had been feeling the urge for making a crust using the almond pulp for a long time. This was the perfect chance to get into it. I modified a bit your recipe but I think I’m not far from your result. I don’t have a quiche dish, so I used a 7×12 rectangular baking pan. I knew I had to make more dough but I hadn’t a clue how much. I made a dough with 100gr rolled oats (milled), 30gr defatted almond flour (100gr almond pulp, dried and finely milled), 10gr flax meal + 70ml of water, 25gr coconut oil, salt, herbs and water as needed to obtain a firm sticky dough, as you described. I pressed and spread the dough into the lightly greased pan but it covered only half of it. So I made a second dough, kneaded into the first one and fully covered the pan. Ta dah this time was perfect. I forked the bottom and baked until golden and lightly crispy (around 15 minutes at 350F). For the filling I used what I had on hand, which was mushrooms, zucchini (in place of the tomatoes) and a bunch of parsley (in place of the spinach). I also added white wine and balsamic vinegar and cooked longer, until no liquid was left. I can’t stress enough how much important this is to prevent a soggy quiche. It turned out amazingly. The crust didn’t crumble at all and the filling hold the shape. The inner crust was a bit dense (not soggy) but crispy on the outside.
Thanks for your feedback! So happy you enjoyed it and I love your modifications :)
Hi Angela,
Love your recipes! Thank you so much for inspiration and many delicious meals from our plant-based family!
I have a question about turning this recipe into a frittata. I am assuming I should be able to bake this straight in a casserole dish, without the crust. Any reason why not?
Thanks!
Hey Vee, I can’t think of a reason why it wouldn’t work! It sets up fairly well (the filling). Let me know how it goes :)
Great! Thanks. Will do.
This inspired me to bake my first vegan quiche and I never thought it would taste so good! :) I followed a slightly simpler recipe (with a premade crust) but I love the idea of the dried tomatoes and mushrooms
I made this a couple of days ago…It was AMAZING everyone loved it. I was too lazy to make the crust and it was still yummy. I have been looking for a good quiche or frittata recipe for a long time! Thanks so much!
Angela, thank you, thank you, thank you for posting this! I made this for my family for dinner last night and they all loved it. It is one of the best meals we have had in a while. Especially since we are getting bored of the old “tried-and-true” recipes in my rotation. My husband snagged the rest of the few leftovers for his lunch today. Next time I think I will have to double it!! Thanks again, it was marvelous! I am so excited about your Vegan MoFo posts, and look forward to trying more. Getting kid-friendly meals can be challenging on a vegan diet and this one really hit the spot.
Absolutely mouthwatering! Thanks for sharing this recipe, it’s a must-try!!
-Shannon