Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche

Name: Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: European, Mediterranean, French
Ingredients: 1 tablespoon ground flax + 3 tablespoons water, mixed together; 1 cup whole almonds, ground into flour; 1 cup gluten-free rolled oats or buckwheat groats, ground into flour; 1 teaspoon dried parsley; 1 teaspoon dried oregano; 1/2 tsp kosher salt; 1 tbsp coconut oil or olive oil; 1-2.5 tbsp water, as needed; 1 block (14-oz) firm tofu; 1 tablespoon coconut oil or olive oil; 1 leek or yellow onion, thinly sliced; 3 large garlic cloves, minced; 3 cups (8-oz) sliced cremini mushrooms; 1/2 cup fresh chives, finely chopped; 1/2 cup fresh basil leaves, finely chopped; 1/3 cup oil-packed sun-dried tomatoes, finely chopped; 1 cup baby spinach; 2 tbsp nutritional yeast; 3/4-1 teaspoon fine grain sea salt; Black pepper, to taste; Red pepper flakes, to taste

Instructions

Prep:30minCook:50min

This was my first time making a tofu quiche and it really surprised us with how amazing it turned out! Even Eric went crazy for this quiche, often enjoying leftovers twice a day until it was finished. Enjoy it for breakfast, lunch, dinner, or a snack. I've made this a few different ways simply by changing up the vegetables used. One version used asparagus (1 cup diced) and broccoli (1.5 cups diced), which was also very nice. The only thing I would advise against is using a high-water vegetable, like fresh tomatoes as it might result in a water-logged quiche. Best of all, it reheats well. Simply place leftover quiche on a baking sheet and pop it in the oven for 15-20 minutes at 350F. Inspired by the Sprouted Kitchen Cookbook.

Updated at: Sun, 06 Apr 2025 00:41:24 GMT