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.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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.
Hey Angela. Have you ever made a gluten free crust for a pot pie? I have a veggie pot pie recipe that I love but have not found a vegan gluten free crust to make it with….?
Love all your recipes. Thanks.
I don’t think I have but you might want to try the crust in my Tofu QUiche…it’s divine!
Will give it a try. Thanks Angela. So excited for your new cookbook. Majority Of the dinners I make are all thanks to you and your wonderful creativity.
I just made a variation of this with slightly different veggies and I did use parmesan cheese instead of nutritional yeast…oh man so good! I don’t like the texture of egg quiches but I love tofu (especially baked) and this is totally awesome. Thanks for the recipe!
I tried the quiche last weekend and it was delicious. My boyfriend said it was the best quiche he ever ate and also our neighbours who were invited for diner loved it.
I just wondered about the amout of water adding to the dough – because I needed much more than 2,5 tbsp. Would guess I used 150ml. The crust was perfect at the end – I just wonder why I needed so much more water than the recipe says.
I made this on Sunday for a picnic and it was delicious!!! Even those who wouldn’t normally eat something like this tried it and loved it. The left overs have been perfect to take to work for lunch. I’ll definitely be making this again! Thanks for the recipe.
I just made this for dinner, and my husband, brother and I all agreed it might be the *best* quiche EVER! The only thing I changed was to add 2 of our very-happy-free-range-chicken eggs to the tofu as it was processing. Otherwise, followed the recipe to the letter. The crust was amazing (and held together perfectly), and the filling…omg! SO GOOD. This will be made again and again in our house! Thank you so much!!
Hi Angela- this was my introduction to cooking with tofu, and I must say that this recipe ROCKS! Every part of the dish is delicious, with the sundried tomatoes really adding a great taste and texture. Thank you so much for your great pictures and “how to” descriptions.
I just made this for dinner and it is AMAZING. The crust is so good I’m trying to think of what else I could use it for! Thanks for a great recipe!
Have you ever made one ahead of time or even put it in the freezer for later? I made it and my family loved it but since its a bit time consuming I thought of doing a double batch and freezing one. Thanks! We were all skeptical but it will be a “regular” recipe around here!!
Made this for dinner. I processed the spinach really fine to trick my toddler into eating it and it worked. He called it “tofu pizza.”
Thank you so much for all of your creativity! I have been going crazy the past few weeks looking for vegan recipes. I’m currently a college student and being a vegan (or in my case just transitioning to be one) has been rough, specially since I live in the south where if you don’t eat beef for every meal you are of course the spawn of satan! The other blogs I have been able to find I can tell won’t really work for me just because I know the kind of flavors I do and don’t like but yours seems perfect! I can’t wait to explore the rest of your blog!
Um, this is uh-mazing. Thank you Angela!! It’s been a full Oh She Glows day for me — starting with your blueberry spelt muffins for breakfast and then a slice of quiche for lunch. Delicious things are happening in my office today.
WOW, this was amazing! My new favorite recipe. Thanks for sharing it!
Gee! I am impressed with this recipe. Not only super tasty but also the instructions were spot on! Right timming, right ingedient amounts. I swaped 50g of The Tofu for smoked tofu. It was great. Thank you so much for sharing this recipe. Made our sunday happier.
Forgot to say. You glow indeed! ;)
I have been meaning to try this one for months now but never had all the ingredients at the same time. Well finally tonight I had it together and tried it. Wow! This was delicious, and this recipe is going to be a regular, so good!
Your creation looks stunning, once again! :) I bet it was super yumm!
A bit of a silly question…you said “Firm Tofu”, is this the soft/silken – Firm tofu (could potential put your finger through it with ease) or the really tough spongy-firm tofu? I’ve been caught a few times by this and bought the wrong ones and it makes a HUGE difference!
Thanks
I used the regular, refrigerated firm tofu – not silken – and it worked great.
This was delicious. I’m so glad I came across the recipe. I could have eaten the whole thing!
This was delicious and packed with flavour! Thanks for the great recipe. The crust held up surprisingly well, I took some quiche in my rucksack on a ski trip, merely wrapped in foil, and thought I’d end up with crumbs but it was totally fine. I’ll be making this again!
I thought this was surprisingly good. Even my meat loving husband and son thought it was pretty good. I made it with asparagus and portabella mushrooms because that’s what I had on hand. Thank you for your great recipes!
I made this yesterday night and it was pretty tasty and very flavorful! I caramelized the leeks first before cooking the other veggies :)
My crust did end up on the drier side…perhaps I baked for a tad too long during the first baking step or maybe my oven was hotter than 350. Next time, I will be sure to add more water and a touch more oil!