Spinach and Red Chard Quiche

Spinach and Red Chard Quiche

Melissa Richter Ayers 0

"An excellent tofu quiche. You would never know it did not have eggs."


1 h 10 m servings 442 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 816 mg
  • 33%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes.
  3. Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat.
  4. In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust.
  5. Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned.
  • profile image

Your rating



  1. 48 Ratings


WOW -- OK, when I first made this, I was NOT impressed (consistency was weird and I thought it needed eggs)... BUT a day later and reheated, it's TO DIE FOR. I left out the capers because I don...

I had recently purchased a 1 lb. bag of cleaned/chopped chard from Trader Joe's and then went searching for a good recipe. So glad I found this one! I made it last night and it's very good! W...

I made mine with a wheatgerm spinach crust and it was great. I think saying "you can't tell it's made with tofu" is an exaggeration, but not much of one.