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.
I made this today and it took a really long time. It was worth it though because it was very yummy. The crust was really crumbly though and kept falling apart. When it was it the oven I had to take it out and add more water.
Do you think the crust would sog if I prepared this in the morning to bake for dinner? Thanks!
Hiya Angela, just wondering i have an egg replacer powder, could i use that instead of flaxseed and water. If so, how many eggs does the flaxseed and water in this recipe replace?
Thanks Aoife
Is it possible to use a chia egg for the crust? I’d really like to try it out!
I have milled chia seeds and mixing with water might give it an egg like consistency!
Hi. This quiche looks wonderful and I’d love to try it, however, my daughter is allergic to nuts. What can I use in place of the almonds?
Hi Angela
First of all, let me congratulate you on your success of your first cookbook. It’s awesome. I received mine about a week ago and I have already tried a few recipes from it. I did have a question about this quiche which I made two days ago. I went according to measurement but didn’t think I had enough pastry to fill my quiche pan which was according to the measurement you had given. If I was to increase the almonds and oats, how much more do you reckon I should put?
My husband does not like sundried tomatoes. Has anyone trued it with fresh tomatoes cut up?
I don’t care for sun-dried tomatoes either so I used red bell pepper and that was very tasty. Fresh tomatoes might be too juicy and make the quiche soggy.
I made this for Easter yesterday and it was so good!!! I bought almond and oat flour to cut out the steps of making my own, and I subbed red bell pepper for the sun-dried tomatoes – worked great. Even my omni-eww-tofu-is-gross family loved it! Thanks for the great recipe, looking forward to making it again :-)
I made this for dinner tonight and it was delicious! My partner absolutely loved it. I was pleasantly surprised with how the pastry stayed together and it cut easily without crumbling. Great recipe! Thanks.
Hello,
I just made this quiche. I was delicious and amazingly the kids loved it. Thank you for sharing the recipe. tomorrow i will try you almond tuna salad.
Thanks again.
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.