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tofu quiche with spinach
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Spinach Tofu Quiche

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. 
Course Breakfast, Main Course
Cuisine American
Keyword spinach tofu quiche
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 483kcal
Author Tessa Fisher

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
  • cup olive oil
  • 2 tablespoons water
  • 1 teaspoon organic cane sugar

Tofu Quiche

  • 14 oz firm tofu excess water squeezed out and patted dry
  • 4 tablespoons unsweetened almond milk
  • 2 tablespoons nutritional yeast
  • 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.

Nutrition

Calories: 483kcal | Carbohydrates: 24g | Protein: 18g | Fat: 38g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 245mg | Potassium: 199mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1421IU | Vitamin C: 6mg | Calcium: 193mg | Iron: 4mg