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, I’m thinking about making this for Easter brunch but my husband cannot have heated oils. Would regular sun dried tomatoes, re-hydrated, work instead of the ones in oil? Hoping to try this!
Hi, I’m thinking about making this for Easter brunch but my husband cannot have heated oils. Would regular sun dried tomatoes, re-hydrated, work instead of the ones in oil? Hoping to try this!
Read more: http://ohsheglows.com/2013/08/27/sun-dried-tomato-mushroom-and-spinach-tofu-quiche/#ixzz3VVgl6niY
Does this freeze well? Can I thaw it out and then microwave it (for work)?
Wondering how it holds up.
Hi! This recipe looks great and I will try it for Easter-the mushroom quiche. It asks for almond flour-I already have the flour-can anyone tell me how much flour one cup of almonds makes? Thank you!
Hi there,
I’m keen to try this recipe (sundries tomato mushroom quiche) for Easter dinner. I see all the comments but cannot locate the reviews, can you tell me where I can read those?
Thanks!
Priya
I thought the comments ARE the reviews! :o maybe, maybe not
Hi, can I make this without the nutritional yeast? My husband bought me active yeast and I don’t want to go back out to the store!
Nutritional yeast gives a cheesyish flavour to things, in my opinion. I’m pretty sure nutritional yeast is just for the purpose of flavour, so active yeast wouldn’t work xx I THINK
Hey! Just ate the quiche: amazing taste :) The only issue was with the dough, didn’t hold up so much, I’m wondering if anyone has a trick to make it hold better (or GF is supposed to turn up like that ?) thanks and happy Easter :)
This recipe was delicious! The prep took a little longer than expected, but it was worth it! The crust was my favorite part of this recipe. It reheated really well, and kept its shape. The crust was a little crumbly, but I think I preferred it over soft. I didn’t have basil, so I used cilantro, and it still came out incredibly. The filling was even good without being baked.
Is firm tofu the same as firm silken tofu? I’ve only used silken tofu in desserts, and we don’t have many varieties of tofu in the UK so I’m not too sure if I have the right type? It is the clearspring organic firm silken tofu. Thanks!
Hi Bee,
No silken tofu is not the same. I’m not sure it would work as it is much softer and may not hold up.
I run into this mail by accident. I just made my tart using the clearspring silken tofu, as I didnt have any other. It worked great. Again , thank you!
Hey, Angela! Love the blog!
I made this for Easter along with the Kale salad, and everyone loved the salad!
The only thing is that when I went to go try the quiche, the crust wouldn’t come out of the pan and it was hard as a rock and tough. I made sure to grease the pan with olive oil, and prebake it, but the crust was kind of black ish because I used buckwheat flour instead of the rolled oats. I also used more than 2.5 tablespoons of water, could that have been it?
Thanks!
This is super-yummy! I’ve made it several times now and it is a hit! Only thing is that mine turns out a brown color, not yellow. Any suggestions on how to get it to be that pretty yellow color?
turmeric would turn it yellow I suppose, but I haven’t tried that out so no promises haha xx
Thank you for sharing this recipe! Quiche is one of the things I’ve missed since switching to a plant-based diet. I can’t wait to give this a try! :)
Hello from England!Angela I adore your recipes and I love the way you present them with a little story!
I’ve made the quiche yesterday and turn out to be exactly as it looks on the picture!!!
So delicious I don’t think I want to eat ever again a dairy or any other quiche!
Keep going!Amazing!:)
Valentina
WOW! This was so delicious ! My husband says it is better than regular Quiche & I have to agree. I will be making this again. Thank you
This is an AH-mazing quiche!!! I am new to the vegan cooking and eating and I have fallen in love with this blog within a week. I have tried two or three dishes and they have not disappointed me and my meat-loving husband. Looking forward to exploring and experimenting with Oh she glows!
This recipe was so tasty!
Next time I will cut back on the amount of crust, but that is just a personal preference.
I also used sundried tomatoes not packed in oil. I rehydrated them for about 20 minutes before I added them in and they worked fine.
I love this recipe! I’ve made it a few times, with necessary modifications due to available ingredients on hand. I don’t usually keep oats around, so I’ve been using just almond meal for the crust and it holds together well. One thing I tried this last time that I wanted to pass along: roast red onion in the oven and then combine with tofu in food processor. It adds so much flavor to the quiche “custard”!! YUM:)
Hi Angela!
I’m unclear about the almonds. Is it blanched almonds with the skins off ground into almond flour or almond meal?
I made this today. It was good, I added a little more salt to the filling than I should have, but no harm, no foul. The crust was definitely hard to cut and that was with letting it cool. It was crunchy and we ate it like a pizza, in that it held together. We didn’t need a fork at all.
I liked it and would make it again, but would probably use a wheat recipe for the crust. Maybe I did something wrong, idk.
heheheh I’m planning on making this for tomorrow nights vegan night! YUM :D
I made this quiche today and it was honestly the best! I especially loved the crust though I’ve experimented with the filling slightly. Will be making again soon. :)
This is a great recipe, and even my ‘selective’ boyfriend enjoyed it enough for me to make it again :)
*Although, we found the crust to be a bit dense and dry even with all the water. Did I do it wrong or do you have any suggestions? I’ve considered adding soy or almond milk, even applesauce?! For the leftovers I set the whole thing on a plate of soy milk for a few mins before reheating and it was great, but would like it that way from the start :)
Thanks for all your energy to share great wholesome food. Can’t wait to get back to Canada and order (both!) your books!
Just tried out this recipe and it was delicious!!
very late to the show as usual but wanted to share my experience with this recipe….I prebaked a frozen ready made crust from Food Lion, added the quiche mixture and baked as advised. It was absolutely fantastic and so quick and easy this way. Not a scrap left (all non-vegans at the table btw) and will make again tomorrow. I did add a little turmeric for a more yellow color. Thank you for a fantastic recipe.
I made mini quiches with this recipe and they turned out beautifully! I made them for my roommate’s birthday brunch and all the girls loved them. They were amazed that they were vegan. Now this recipe is a staple in our house. We make it on Sunday night so we don’t have to prep breakfast each morning. Super easy and fun to make, not to mention super delicious!
What a delicious quiche! The herbs and hints of almond in the crust are delicious. I substituted 1 cup of chopped asparagus for the sundried tomatoes (though I added the asparagus a little earlier than the recipe says to add the tomatoes) and used kale instead of spinach. I didn’t have problems with the crust crumbling… I pressed it into the pan very firmly and let the baked quiche cool for 15 minutes before I cut it. I’m not even a full vegan, but this recipe is a keeper!
A note on leftovers: the quiche does keep very well in the fridge. It is edible cold (I ate all the leftovers cold), but I think it would be better warmed as suggested in the original post.
Thank you for this delicious recipe! Wow! Easy to follow instructions and mine looked just like the picture! The crust held up nicely to take to work the next day. Adding this one to my favourites!
I just made this! It is the best thing I have ever tasted:)
I made this recipe to my hubby when he came back from his business trip.
He LOVED it! Now I’m making it every other week as a breakfast!
Thank you very much for sharing this healthy yummy recipe. By the way I made
most of your recipes and all of them are SO good!
Hi, could i replace the almond, for grounded sunflower ?
I haven’t tried this, but I can’t see why not!
Hey, I really wanna make this recipe, but I don’t have nutritional yeast, and I don’t wanna buy it either, because I never use it. Can I make this recipe omitting the nutritional yeast?
Love, Lilan
This was absolutely delicious. I didn’t make any changes.
OMG that quiche looks delish! thanks for sharing the recipe
Thank you for this lovely recipe!
Hi! Your recipes look fabulously ‘deeeelish! Do you think the quiche would freeze well considering the tofu?
I was impressed with how this turned out! Great recipe.
I made this for Christmas breakfast–it was fabulous! We savoured each bite…..thank you!
Thank you for this wonderful recipe! I make a tofu quiche each year for our family Christmas brunch, though I know my hubby and I may be the only ones to touch it. This year I made your quiche, and was so pleased with the look and smell of the dish as it came out of the oven. It looked so pretty! My family must have thought so too, because the entire plate was emptied! I had several comments from folks that thought it was delicious and asked about it. And my big brother, who always brings the “traditional” egg bake, and is a great cook—said that he really liked it and I should bookmark this dish because it was just about perfect!
Hello Angela!
Thank you for this recipe. I just made it and it didn’t quite turn out as I’d hoped but I think I’d like to try again after some input from you. Overall, my quiche turned out heavy – the crust is dense and the filling not as light as I had hoped. Additionally, the top of my quiche, when baked, turned a not so pretty, dark brown color – not at all like the one that you have pictured which looks really great!
I did inadvertently use extra firm tofu but added a few splashes of hemp milk to try to loosen it up. I also forgot to add the spinach but other than that I followed your recipe. Any thoughts on how I might improve?
Could you serve this room temperature??
I tried this last night. My husband, who loves mushrooms, enjoyed the quiche while my oldest daughter and I (who think mushrooms are just ok) hated it. HATED it. I almost never throw food away, but I couldn’t swallow it. Tofu isn’t my favorite either…though I have no trouble eating it in smoothies and soup. Perhaps since tofu is a bit of a blank canvas, one should mix it would foods they love.
This is sooo good. I try not to eat a lot of breads, hence me never getting pizza. This is my new pizza. In my opinion, it tastes indulgent. Love it and will make it over and over again. Thank you for this!!!
For anyone wondering, I worked out an approximate calorie value for this:
2074 calories roughly for the entire tart.
260cal roughly per slice when cut into 8ths.
I made it tonight. The filling was very tasty. I just omitted the mushroom as I cant eat them. it is a keeper. I will make again!
I have almond flour and buckwheat flour. I’d rather just use those then buy the stuff to grind my own. How much of each do I really need?
Just made this yesterday using a frozen vegan pie crust because I’m lazy. It was very, very good! I am new to vegan eating and this is definitely making it into my rotation of recipes. I’m going to make another one on Sunday to bring to our Easter celebration along with your shredded kale salad. Thank you for all the great recipes!
Glad the recipe was a hit, Kim! I hope you have a great Easter get-together. :)
I have almond flour and buckwheat flour. I’d rather just use those then buy the stuff to grind my own. How much of each do I really need?
I left a couple of comments asking about using already ground buckwheat and oats, but didn’t get any feedback, so I was hesitant to try the crust blindly. I also saw a lot of comments about the crust not holding up, or not coming out of the pan easily. Without time for a trial run, I decided to use a different crust. I shredded 3 medium sweet potatoes and mixed in a little melted Earth Balance. I prebaked that for about 20 minutes. It was perfect!! The filling recipe was amazing. My dad’s girl friend has dairy and egg allergies, and is a big time foodie. She’s missed quiche for years, and really never tried a substitute. Her dad, a big-time meat eater, raved about it. I thought it was divine, and way better than all of the other quiche recipes I’ve tried. Thanks, Angela!
Hi Kristen, so sorry I wasn’t able to get back to you in time! Thank you so much for sharing your alternate crust–that sounds delicious, and I am so happy you enjoyed the recipe. :) In case you want to try making it with the original crust in the future, generally 1 cup of whole blanched almonds produces about 1 cup of almond flour; the same 1:1 ratio applies to oats and oat flour as well. For buckwheat groats, though, 1 cup of groats usually makes about 1 cup plus 2 tablespoons. Hope this conversion helps!
I have never really liked traditional quiche, but I loved this recipe! Thank-you so much for posting it!
I just have 2 questions: how long does it last in the fridge? And can it be frozen?
Hi Silvia, I’d say it keeps about 3-4 days in the fridge. I haven’t tried freezing it – it never seems to last that long! – so unfortunately I can’t be of help there. Let me know if you do try it out, though! I’d love to hear back.
Hi Angela, just thought I’d post to say that I did freeze it at the time I asked the question and it was equally delicious dethawed! I recommend this recipe to everyone. :)
Ack! I tried to give it a 5 out of 5 stars rating, but I see that it is showing only 4 stars! Can I fix that? I’m going to try to rate it again…
What are your thoughts on making this for a potluck? I have one at 9am tomorrow (short notice, I know!) – would making it the night before, refrigerating, and baking it in the morning work out? Or, how do you think it would turn out baked the night before and served at room temperature?
Good! nice recipe~ :)