This easy Spinach Tofu Quiche is perfect for breakfast, brunch, lunch, or dinner! A delicious savory tart made gluten-free, dairy-free, and egg-free.
It might be hard to imagine an eggless quiche. There is something so deliciously satisfying about the rich eggy tart most often held in a buttery crust.
If you are trying to avoid eggs, have an allergy to eggs, or are generally not a huge fan of eggs, this vegan tofu quiche is the alternative you need. Just like these vegan egg muffins, tofu and spices combine for a delicious substitute.
So, let there be quiche!
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Why you'll love this recipe
- Easy recipe
- Like the real thing
- Simple gluten-free crust
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond and oat flours - These two gluten-free flours create our press-in shortcrust pastry.
If you are Celiac or gluten-intolerant, ensure that you use certified gluten-free oat flour or certified gluten-free rolled oats to make oat flour at home.
Firm tofu - Tofu is a very versatile vegan protein. The texture will blend up and act as an egg replacer making it a blank canvas for our savory flavors.
Unsweetened almond milk - Feel free to substitute gluten-free almond milk with other neutral dairy-free milk like soy milk, cashew milk, or rice milk.
Nutritional yeast, ground mustard, ground turmeric, cayenne pepper - Not only do these add a savory flavor, but they also give the tofu filling a perfect egg-yellow color. Gluten-free nutritional yeast gives the tofu a slight tangy flavor.
Fresh spinach - Spinach cooks down a lot and this will add color, flavor, and nutrition. It's great in this gluten-free spinach dip!
How to make spinach tofu quiche
Before you start: Preheat the oven to 350 degrees Fahrenheit. Grease a tart pan with cooking spray.
Step 1: Combine almond flour, oat flour, cane sugar, salt, and pepper in a medium bowl. Add olive oil and water and stir until a dough forms.
Step 2: Transfer crust dough to the prepared pan, pressing in an even layer and halfway up the sides of the pan. Bake for 15 minutes and then allow to cool.
Step 3: Add tofu, almond milk, nutritional yeast, and spices to a blender. Blend the mixture until creamy. Set aside.
Step 4: Heat olive oil in a large skillet over medium-high heat and add onions. Cook until soft. Add garlic followed by spinach and cook until wilted.
Step 5: Pour the tofu mixture into a saucepan and combine tofu with the other sautéed vegetables.
Step 6: Transfer mixture to prepared crust and bake for 34-38 minutes. The tops and sides of the crust should be golden brown.
Tips
- I recommend using a removable tart pan for this recipe, but a pie dish also works.
- Firm or extra-firm tofu is best. Squeeze the tofu block to remove all excess liquid before using.
- The crust can be made ahead of time.
- A food processor can be used if you don't have a blender.
- Allow the quiche to cool slightly before slicing for cleaner slices.
Storage and reheating
To store this easy vegan quiche, first allow it to cool completely to room temperature. Keep it in an airtight container or wrap it in plastic wrap in the refrigerator for 3-4 days.
To reheat, microwave for 1-2 minutes for a single slice on medium power. For the oven, preheat the oven to 350 degrees Fahrenheit. Loosely cover portions with foil and heat for 15-20 minutes.
Serving suggestions
This vegan quiche recipe is the perfect dish for Sunday brunch, Easter, Mother's Day, Christmas morning, or any occasion.
It works great as a main course and pairs well with a green salad, soup, or zucchini tater tots.
Make a vegan quiche Lorraine with vegan bacon! Or add sun-dried tomatoes!
FAQs
You can use any non-dairy alternative you'd like or have on hand. I find almond to be the mildest flavor. Just make sure whatever you select is unflavored and unsweetened.
Yes! Almond and oat flour make this crust gluten-free. Do keep in mind that if you are Celiac you will want to ensure your oats are certified gluten-free to make sure there's no gluten cross-contamination.
Traditional quiche recipe is not vegan due to the use of eggs, cheese, and cream. This vegan quiche Is made egg-free and dairy-free with tofu and plant-based milk and replicates the classic flavors of delicious quiche fillings.
More gluten-free breakfast recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Spinach Tofu Quiche
Equipment
Ingredients
Crust
- 1 ½ cups (150g) almond flour
- ½ cup + 1 tablespoon (90g) gluten-free oat flour
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup olive oil
- 2 tablespoons water
- 1 teaspoon organic cane sugar
Tofu Quiche
- 14 oz firm silken tofu excess water squeezed out and patted dry
- 4 tablespoons unsweetened almond milk
- 2 tablespoons nutritional yeast
- ⅛ teaspoon ground cayenne pepper
- 1 ¼ teaspoons ground mustard
- 1 tablespoon fresh lemon juice half of a lemon
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground turmeric
- 2 tablespoons olive oil
- ½ medium onion diced
- 3 cloves garlic minced
- 4 cups fresh baby spinach roughly chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with a removable bottom with cooking spray.
- Start with making the crust. Combine almond flour, oat flour, cane sugar, salt, and pepper in a medium bowl.
- Add olive oil and water and stir until a dough forms. The dough should stay together when squeezed with your hands. If the dough seems too dry, add a teaspoon of water at a time. If it seems too wet, add a little extra oat flour.
- Transfer crust dough to prepared pan, pressing into an even layer and halfway up the sides of pan. Make sure sides are evenly pressed.
- Bake for 15 minutes and then allow to cool. Set aside.
- Crumble the tofu with your hands as you add it to a blender. Then add almond milk, nutritional yeast, cayenne pepper, ground mustard, turmeric, salt, pepper, and lemon juice to a blender. Blend until smooth and creamy. Due to the small amount of liquid, stop blender and scrape down sides as needed. Set aside.
- Heat the 2 tablespoons olive oil in a medium saucepan over medium heat. Add onions and cook until soft. Add the garlic followed by spinach and cook, stirring occasionally, until wilted.
- Pour tofu mixture into the saucepan with the spinach mixture and fold in all ingredients.
- Transfer spinach tofu mixture to the prepared crust (Filling should be even with sides of crust, do not overfill). Bake for 34-38 minutes. The quiche filling should be set and a tester should only have a few crumbs.
- Allow quiche to cool for at least 10 minutes before slicing and serving. Season with additional salt and pepper and/or hot sauce as desired.
Notes
- I recommend using a removable tart pan for this recipe, but a pie dish also works.
- Firm or extra-firm tofu is best. Squeeze the tofu block to remove all excess liquid before using.
- The crust can be made ahead of time.
- A food processor can be used if you don't have a blender.
- Allow the quiche to cool slightly before slicing for cleaner slices.
Kim
Delicious!