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Eggless Tofu Spinach Quiche

Eggless Tofu Spinach Quiche

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
CookingForDummies

CookingForDummies

I make this quiche without eggs. The tofu gives it a good texture. I've brought it to potlucks where friends aren't vegetarian...no one ever knew! It is always a hit!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 489 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt and pepper.
  3. In a medium bowl, combine spinach, garlic, onion, Cheddar cheese, Swiss cheese and tofu mixture. Mix well, and pour into prepared pie crust.
  4. Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.
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Reviews

sarai
138

sarai

2/3/2007

I thought this recipe was excellent. I did make a few changes though. I used a 14oz package of tofu, rinsed and patted dry. I used 2/3 cup soy milk and about 1 1/2 cups pepperjack cheese which gave it a nice kick. I added mushrooms, a little dry mustard and a little nutmeg. And finally, instead of the crust I used the mandolin to slice some sweet potatoes and made a 'crust' out of that. I probably used about 2 tbsp olive oil in the bottom of the pan to prevent sticking. I cooked it on the bottom rack at 400 for about 45 minutes until the sweet potatoes looked golden brown from the bottom. Yumminess!

NARA MEHLENBACHER
90

NARA MEHLENBACHER

1/14/2004

I used fresh spinach - I am a vegetarian who needs a balanced set of vitamins and minerals to be happy :) so I added in a wealth of other vegetables - finely chopped brocolli, carrots, zucchini, red pepper (despite protests from other reviewers, brocolli really does add something to this recipe). My only warning would be there are many many subtle differences between tofu's - make sure you use a less bitter/sour type (some are relatively flavourless and you cannot taste the fermented flavour as much - these are better for this recipe).

Marian
80

Marian

1/14/2004

This is a delicious recipe for vegetarians and non-vegetarians alike. I have played around with it a bit at times adding different seasonings or different cheeses, but have remained true to the original poster. This is a keeper and great for breakfast, brunch, lunch, dinner, picnics, you name it. As a vegetarian, it was an easy to make meal that tasted great and I couldn't taste the tofu. In fact, I don't necessarily like the taste of raw tofu, but if you compare that to say chicken or any other meat that you simply stuck in the oven without proper preparation or seasoning, you probably would say it tasted pretty bad, too. If you are unsure about it, honestly try it once before saying that you don't like it. It's a great dish that everyone will enjoy. Just save yourself some grief and don't tell anyone that it has tofu in it. :) UPDATE: I highly recommend prebaking the crust for at least 10 minutes to get your crust to hold up well for this recipe. If you don't, it's ok, but it is even better when it is prebaked.

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