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.
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!