Thanks for the tip, wanted to make a soy free vegan quiche. Turns out he isn’t a big fan of sun dried tomatoes, so he didn’t enjoy it nearly as much as I did, but he said the crust was really great. The crust was perfect at the end – I just wonder why I needed so much more water than the recipe says. 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. Thanks for the great recipe. 1 cup of almonds ground into a meal equals 1 1/3 cups almond meal. I try not to eat a lot of breads, hence me never getting pizza. Absolutely adore your blog. This was delicious. I’ve never used tofu in place of “eggs” but this really looks amazing! by Angela (Oh She Glows) on August 27, 2013. Home » Brunch and Breakfast Recipes » Crustless Spinach, Tomato, and Feta Quiche. The herbs in the crust give a significant punch of flavour and while I was a bit hesitant to make a tofu quiche, it didn’t last long and I am craving it again already. Thank you! In a large bowl, combine the almond meal, oat flour, parsley, oregano, and salt. Thank you for sharing the recipe. Will be doing this for the BF real soon! Beat eggs in a large bowl. :) Preheat oven to 200 C / Gas 6. Add in the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves, stirring to combine with the oil. I also double or even triple the amount of spinach – once it’s wilted you can’t even tell how much is packed in there. Thanks!! There wasn’t a crumble left! And replace flax seed with eggs? Quiche Lorraine was my favorite dish growing up and now after 2 years of vegan eating I can have quiche again!! Love your recipes! Hope this conversion helps! It will turn into gel as you work. Finally, remove from heat and stir in the processed tofu until thoroughly combined. It only cracked a little during the pre-bake, it didn’t completely fall apart. Quiche can … Great Recipe! I just made this! Press the mixture evenly into the pan. It’s easily the best tofu quiche I’ve had. turmeric would turn it yellow I suppose, but I haven’t tried that out so no promises haha xx, Thank you for sharing this recipe! The best part is you can change up the recipe with different vegetables when you want something a little different. I have just found your site and want to thank you so much. Add in the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves, stirring to combine with the oil. We adjusted the flavors to fit our family but I was taken aback how how great it was. It surpassed my expectations. I didn’t make a crust, but yours looks fantastic! Whisk whole eggs in a separate bowl. It was worth it though because it was very yummy. It was perfect for a holiday breakfast. Sautéed onions and garlic are tossed with baby spinach, tomatoes and roasted red pepper before being mixed with eggs and cheese. Without time for a trial run, I decided to use a different crust. Only about 20 minutes of hands-on time and you have the most delicious quiche! Made this last night. Even my meat loving husband and son thought it was pretty good. Hey Liza, I’m so glad you like the recipe! I love the crust! Looks so good! The famous Chinese Medicine proverb saying states; “DIG THE WELL BEFORE YOU... Have you been incorporating something into your life for a few years that seems to have no harmful effect on your body, but suddenly you feel as if that’s, How Diet and Lifestyle Can Slowly Influence Our Disease, 1 tablespoon ground flax + 3 tablespoons water (mix together), 1/2 cup fresh basil leaves (finely chopped), 1/3 cup sun-dried tomatoes, oil-packed (finely chopped). Hey Christy, Great news! Cook until the spinach is wilted. Thanks!! – would making it the night before, refrigerating, and baking it in the morning work out? I just wanted to tell you that you have become our go to site for all things delicious! Even meat-eaters and egg-eaters LOVE this recipe! Greg and Georgia, Hi Greg, Thanks for giving me such a warm shout-out on your blog! At first, the crust seemed a little to crunchy, but in combination with the filling, it turned out amazing! Oh man, i just found it. In my opinion, it tastes indulgent. Thanks. Whisk the eggs and milk together until combined. The crust worked out great for me. I made this recipe for dinner last night with a side of your “Go To Kale Salad” and my family LOVED them BOTH. Maybe I’m blind but the sun-dried tomato, mushroom, spinach tofu quiche recipe that I am looking at on the website just comes in imperial measurements. Hi Dani, It’s been a while since I’ve froze it but I do think it should freeze well! INGREDIENTS 8 eggs beaten 1 lb white mushrooms sliced 1/2 bunch fresh spinach 1/4 c. sundried tomatoes (I used the ones packed in olive oil) 2 - 3 T. crumble goat's milk feta cheese 1 I’m obsessed with how good this crust came out. How to Cook Sun-Dried Tomato and Spinach Quiche. I’d really like to try it out! I’m unclear about the almonds. I’d love to hear back on how it turns out. Thanks so much! I made this for Christmas breakfast–it was fabulous! Maybe using cashews or almonds mixed with something???? Thanks for all your energy to share great wholesome food. (FYI, the flavor DOES change after cooking, so: a) don’t sample the batter raw, b) wait til cooking to judge the recipe. What a great way to get away! The only problem is the crust is a little dry (even with the water). Easy to follow instructions and mine looked just like the picture! Hi, I’m thinking about making this for Easter brunch but my husband cannot have heated oils. Can’t wait to get back to Canada and order (both!) How much flour does 1 cup buckwheat groats make? It could work, but I’m not positive. I’ll be making this often. :), My kiddos are allergic to soy. Synchronicity! I do not have a food processor. Layer the crust with the red bell pepper, spinach, sun-dried tomatoes and feta. 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 did this tonight and my crust didn’t exactly “hold-up”. Yields 8. I couldn’t find an email contact here so I figured a comment would do the trick. I LOVE this recipe! I do know that once baked it holds up well in an airtight container in the fridge for several days. I was pleasantly surprised with how the pastry stayed together and it cut easily without crumbling. I made this recipe and though skeptical, I’m pleasantly surprised. I have been vegan since 1999, and even before that had never tried quiche. This recipe was delicious! I was impressed with how this turned out! I make a crustless one with chickpea flour. The other blogs I have been able to find I can tell won’t really work for me just because I know the kind of flavors I do and don’t like but yours seems perfect! free one! LOVE your site! P.S. But only got to do it now (meaning today!). Sprinkle sundried tomato and cheese on top. I’m going to make some seitan ham for the next one and do the exact same thing, except use the ham instead of the kale. Dani. You had me going until Tofu not a believer in soy. I made this and it turned out great! I made this for dinner tonight and it was delicious! This is my new pizza. It’s so great to hear the quiche was a hit, Maja! :-)!!!!!!!! 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. My children have severe food allergies. Absolutely…I started adding metric measurements to my recipes in 2016 or 2017 so everything after that will have the. And all my favourite quiche flavours! Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. frozen spinach 1 c. cheddar/jack cheese 1/4- 1/2c. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. I made it for dinner tonight using some tomato basil flavored tofu I had on hand. Wow, a win for sure :) Thanks for your feedback! I also added a few teaspoons of chia seeds which made it stickier and harder to spread out in the pan (had to oil the back of a spoon to spread out the dough) I probably should have salted my filling a little bit more because i didn’t measure it out but this is really good and my non-veg fam enjoyed it a lot. Every part of the dish is delicious, with the sundried tomatoes really adding a great taste and texture. Even my SO loves it. I will definitely make this again; planning on it for Christmas morning :). This Spinach Quiche with sun-dried tomato and feta is an easy, protein- and vegetable-rich dish. Do you have a crust recipe that uses whole wheat flour or could I just sub the almond flour for 1/3 cups whole wheat? Thank you for bringing quiche back into my life! Thanks for being an inspiration! (At least I think it’s new!) Do you have a suggestion on what to substitute for the nutritional yeast? Hey Sylvie, I haven’t tried anything other than almonds, but I can’t see why cashews wouldn’t work! You couldn’t even tell it was vegan. That crust is phenomenal! I haven’t tried this, but I can’t see why not! Good luck with what ever future endeavour you decide to concur…. This recipe is gorgeous! It turned out amazingly. Didn’t use fresh basil or chives. A staple for snacks in this 4 generation vegan home! I’m sure it would still taste great though! Will be making this again. Please let me know! . I’m currently a college student and being a vegan (or in my case just transitioning to be one) has been rough, specially since I live in the south where if you don’t eat beef for every meal you are of course the spawn of satan! It tastes cheesy and buttery and is so incredibly satisfying. I’ve made this a few different ways simply by changing up the vegetables used. So glad you enjoyed it! Thank you!! Let me know if you do try it out, though! Congrats on 1 month of plant-based eating too! I’m so glad you found this recipe, Eva! Might even add another tablespoon of nutritional yeast. Vegan, gluten free quiche – wow! Thank you! Grease its bottom with … (I didn’t use oil, and I used herbes de Provence instead of parsley.). Hoping to try this! Add sour cream, half-n-half, and asiago, beating well. fresh grated parmesan 2 oz. Just enjoyed a slice of this quiche – it’s delicious. It stayed together beautifully after filling and baking the quiche. Thanks for the great recipe, looking forward to making it again :-). 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! I replaced the almond flour with chick pea flour (which gave a nice flavour), replacde oil in crust with apple sauce, didn’t use oil for sauteeing (I used water), and didn’t use oil-packed sun dried tomatoes (I replaced with dried sun-dried tomatoes and blanched them for 2 minutes). Right there with you. Love your new pic, Ange! Goodluck! Will give it a try. Thank you , I’ve frozen it and popped it in the oven with foil over it and it was still delicious! Made this tonight for my boyfriend and we ate half of it in one sitting! I substituted broccoli for the sun-dried tomatoes cause they’re not my favourite. It smells amazing, the texture is perfect, and the taste is out of this world. Not only do the images make us feel like we haven’t eaten in a week, the ingredients are so healthy and fresh that we’re in love. I am still playing with this. Heat oil in 10-inch oven-safe skillet over medium heat. Or, how do you think it would turn out baked the night before and served at room temperature? Your recipes are delicious and I am beginning to like cooking!!!! I don’t think I have but you might want to try the crust in my Tofu QUiche…it’s divine! Do you know of a substitute I could use in your recipes that call for Tofu? Increase oven temperature to 375F. It was good, I added a little more salt to the filling than I should have, but no harm, no foul. Fresh tomatoes might be too juicy and make the quiche soggy. Adjust seasoning to taste if desired. If you could update this recipe and stick it in your app, I would be so grateful!! Glad the recipe was a hit, Kim! Oh, it’s so great to know that swap worked out well for you, Michelle! I still want it to have that similar egg-y color. What a fun & pleasant surprise =) I’m looking forward to trying this out! Sprinkle with salt and pepper, then pour into warm pre-baked crust. I always like making a nice breakfast on holidays and this was perfect. I did add the nutritional yeast into the mushroom/spinach step. Perfectly!). So delicious I don’t think I want to eat ever again a dairy or any other quiche! I absolutely love your blog and am absolutely crazy about this recipe! Could I replace them with cashews? Can the flax + water be substituted by 1 egg? Add the sundried tomato and spinach, evaporating as much of the moisture as possible. I am trying to increase my vegan recipes. And obviously sounds delicious! I’ve been making it crust less (as I favor easy), and using theservice little parchment tulip cups (found at Target). Amazing! I thought the comments ARE the reviews! Thank you Heather! Any reason why not? We end up having 5-6 vegan dishes to try for lunch each week. Loved this! The crust was a little crumbly, but I think I preferred it over soft. 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). Here’s my recipe: https://www.carobcherub.com/low-fat-quiche-sourdough-crust/. Vegan, gluten-free, refined sugar-free This delicious, nutrient-packed tofu quiche is adapted from The Sprouted Kitchen Cookbook. I’ve never attempted a tofu quiche yet (just tofu scramble), but I’d need to get a tart pan first!! So your site has helped me just be able to eat good food!!! Finally, remove from heat and stir in the processed tofu until thoroughly combined. I made it last night and was so pleased with the result. : ) I agree about the interactions, sometimes when I work from home I feel like I’m just shut off from the world! Thanks for letting me know! Also, I made it both times without the crust to reduce calories. Angela, you have changed my life. Do you think this recipe would freeze ok? Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F. Thanks for a great recipe! One version used asparagus (1 cup diced) and broccoli (1.5 cups diced), which was also very nice. Seems to be a bit heavy on the oregano. I appreciate your kind words too. OR bulk bins too. <3. I received mine about a week ago and I have already tried a few recipes from it. Happy new year :), Hi there, We are huge fans! I can’t wait to see your cookbook and to see where you go from there. Preheat the oven to 360 degrees F/180 degrees C. First, grab a 12 inches (30 cm) diameter round tart tray. I’ve made this quiche recently and I need to say that I’m amazed with it, as this tofu filling tastes so much better! Now I’m not sure what I will do! Meanwhile, beat the 6 eggs (you may use egg whites or egg beaters to cut the calories) in … Yum! Just made this for dinner and it was AMAZING!!! What are your thoughts on making this for a potluck? Let me know if you test one. Enjoy it for breakfast, lunch, dinner, or a snack. It’s not the best time of year for basil so I skipped that and added extra spinach. Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Do you recommend a substitute. This was so delish!! I made this recipe to my hubby when he came back from his business trip. I hope this helps, and please let me know how the quiche turns out if you try modifying it! Or should I refrigerate it? Hi Cindy, I personally haven’t tried freezing it – it never seems to last that long! The crust held up nicely to take to work the next day. Add the flax mixture and oil to the large bowl. I think you can easily swap it out in the filling – you could saute in veggie broth instead of oil. I will definitely make this again! Thanks for taking the time to let me know :). My new favorite recipe. It’s awesome. I love quiche and was worried that this one wouldn’t begin to compare to the “real” thing. Oh, I’m glad you enjoyed it Marie-Eve! Ben. I’m really surprised you came out with this recipe so long ago! Actually, the whole thing is phenomenal. I was out of almonds so I substituted cashews. Was it food allergies/intolerances or something else? Cool the quiche for 15-20 minutes on a cooling rack before serving. I like the idea of having one of these in the freezer ready to go. Add I haven’t tried swapping out the oil before so I’m not certain. Maybe I did something wrong, idk. The crust was amazing (and held together perfectly), and the filling…omg! 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. https://www.southerncastiron.com/bacon-sun-dried-tomato-spinach-quiche I really miss my quiche! This was delicious and packed with flavour! Will use again! Wow! :), This looks delicious! Pinch the surface of the dough with a fork. I just made this for dinner and it is AMAZING. I thought this was tasty, however my kids wouldn’t eat it. I made this last night. Hello Angela, hope this helps! Love this! I have been a vegetarian most of my life, but, now really have gone vegan:) I haven’t done very much cooking in the past, but, have been forced to get in the kitchen to survive. First vegan quiche I have eaten, and it was remarkably similar in texture! If you try anything I’d love to hear how it goes. The crust just sounds too yummy. Thanks for this, Angela! Everything about it is perfect and delish, thanks! Hey Angela, You can certainly buy them ground, but you can make ground flax in your blender or coffee/spice grinder and your can grind almonds in a blender or food processor (I like to use my food processor). I think you would be amazing at teaching some vegan cooking classes!! Tell Eric they look nice! The crust didn’t crumble at all and the filling hold the shape. Looks delicious! Bake quiche, uncovered, at 375F for 33-37 minutes. I’m trying so many of you recipes this week! It is often made with milk and eggs although vegan quiche uses firm tofu and non-dairy cream instead. I tried this last night. My boyfriend adds pepper to everything and didn’t feel like doing it this time! It was DELICIOUS!!! Strangely enough I have never made a quiche with a crust. 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?!?!) Thank you so much!! Preheat oven to 350F. Would regular sun dried tomatoes, re-hydrated, work instead of the ones in oil? Thank you for this wonderful recipe! Any response is greatly appreciated! I didn’t have all the same ingredients you did so I improvised! :). Great tips!!!! Just curious to hear if you did freeze this and how it turned out? I loved the tofu based, it was the first time I cooked and loved it. I don’t currently have almonds on hand…. Wow! I replaced the almonds for raw cashews. Do you have any idea ? Oh and I am learning lots of vocabulary in English vegetables and cooking. Baked this to satisfy the midnite munchies and WOW! Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Leave to cool in the case, then remove from the tin. GOOD. Preheat oven to 350F and lightly grease a round 10-inch tart pan. Crustless Quiche with Spinach, Sausage, and Sun-Dried Tomatoes Hello Angela – is there any substiture for Tofu? Cook until the spinach is wilted. Hey Jill, I didn’t try freezing it (didn’t last that long!) I’ve been caught a few times by this and bought the wrong ones and it makes a HUGE difference! 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!! Thank you ! I will definitely be making it again and am looking forward to the leftovers, Previous post: Irresistible Chewy Trail Mix Cookies (Vegan + Gluten-free), Next post: Quick ‘n Easy No-Bake Protein Bars, © 2008 - 2020 Glo Bakery Corporation. Hey Emily, I haven’t tried the crust with other types of flour, and subbing in crust recipes can be tricky sometimes, so I’m hesitant to make any strong suggestions. Dish ) add in a water-logged quiche now, can you give me some tips or do blog... 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