Tofu Spinach Quiche

    (166)
    50 minutes

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


    157 people made this

    Ingredients
    Serves: 6 

    • 250g tofu
    • 1/3 cup (80ml) milk
    • 1/2 teaspoon salt, or to taste
    • 1/2 teaspoon pepper
    • 1 (250g) packet frozen chopped spinach, thawed and drained
    • 1 teaspoon garlic, minced
    • 1 large onion, diced
    • 2/3 cup (75g) grated cheddar cheese
    • 1/2 cup (60g) grated Swiss cheese
    • 1 unbaked 20cm pie shell

    Directions
    Preparation:15min  ›  Cook:30min  ›  Extra time:5min cooling  ›  Ready in:50min 

    1. Preheat oven to 180 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 the prepared pie shell.
    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 and Ratings
    Global Ratings:
    (166)

    Reviews in English (120)

    by
    152

    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!  -  03 Feb 2007  (Review from Allrecipes USA and Canada)

    by
    98

    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).  -  01 Nov 2001  (Review from Allrecipes USA and Canada)

    by
    89

    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.  -  17 Apr 2003  (Review from Allrecipes USA and Canada)

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