Additionally, the top of my quiche, when baked, turned a not so pretty, dark brown color – not at all like the one that you have pictured which looks really great! I’d rather just use those then buy the stuff to grind my own. First vegan quiche I have eaten, and it was remarkably similar in texture! Loved this! Or, how do you think it would turn out baked the night before and served at room temperature? Results: complete success. I just made it and it didn’t quite turn out as I’d hoped but I think I’d like to try again after some input from you. I made it tonight. we all loved it including my two year old. 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. I followed the directions exactly and I am seriously impressed with how great this tastes. I’d love to hear how it goes! Hi I know this is a little late but I just made this today and subbed sunflower seed “flour”. Have you ever made one ahead of time or even put it in the freezer for later? I just made this for dinner and it is AMAZING. I’d love to hear back on how it turns out. Wondering how it holds up. I always like making a nice breakfast on holidays and this was perfect. Let me know if you test one. I found this recipe yesterday while searching for something to make for Sunday brunch. Please me know if you try it yourself! 11. thanks for sharing the recipe. I hope you have a great Easter get-together. I can’t wait to try this filling with an egg filling. Hi Angela, Angela, this recipe is perfect. Vegan, gluten-free, refined sugar-free This delicious, nutrient-packed tofu quiche is adapted from The Sprouted Kitchen Cookbook. Absolutely…I started adding metric measurements to my recipes in 2016 or 2017 so everything after that will have the. Is there a substitute for tofu that can be used? Cook 35-45 minutes or until set. I went according to measurement but didn’t think I had enough pastry to fill my quiche pan which was according to the measurement you had given. This quiche is only for me and my boyfriend. This quiche is fabulous. If so do I need to alter anything. So excited for your new cookbook. Thinking of making this for Mother’s Day Brunch and a few of us are soy-free….love all your recipes! I’ve never made a tofu quiche before, but this looks so good! Turned out great! Praise indeed. Hey Joelle, Thanks for your kind words about my recipes! I used a pre made vegan pastry crust and didn’t have any chives but otherwise I followed the directions exactly and I was not disappointed in the result. :o maybe, maybe not. Love chocolate and desserts. oil from the sundried tomato container. This is amazing! Your recipes are delicious and I am beginning to like cooking!!!! My family must have thought so too, because the entire plate was emptied! Angela, thank you, thank you, thank you for posting this! Hi! Fresh tomatoes might be too juicy and make the quiche soggy. Do you think the crust would sog if I prepared this in the morning to bake for dinner? Your creation looks stunning, once again! Thanks for the great recipe, looking forward to making it again :-). Thanks again, it was marvelous! Thanks for the recipe! What a fun & pleasant surprise =) I’m looking forward to trying this out! Loving every ingredient in here… Gorgeous and delicious! P.S. Only thing is that the crust did not hold up at all. I love this recipe!!! Will definitely be making again!!! Hey Molly, So funny I was just thinking about this recipe (and using a store-bought crust) the other day! Used two cups of oat flour instead and it came out great! Thanks for the recipe. I made this for Easter along with the Kale salad, and everyone loved the salad! Hey Angela, all your recipes look really yummy! Hi, I’m thinking about making this for Easter brunch but my husband cannot have heated oils. I served it hot over kale/spinach with a butternut squash bisque… YUM! Is firm tofu the same as firm silken tofu? Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). Even Eric went crazy for this quiche, often enjoying leftovers twice a day until it was finished. Will be making again soon. I can’t wait for your material to arrive in my in-basket. I’ve actually been quite jealous of all the egg-quiches on blogs lately so it’s nice to see a vegan one :). Wow! Hey Liza, I’m so glad you like the recipe! Thank you, Absolutely delicious! Hey Sandy, Oh thank you so much for sharing your modifications! Overall, my quiche turned out heavy – the crust is dense and the filling not as light as I had hoped. Keeper recipe. I made it last night and was so pleased with the result. How would you recommend doing that? To purchase or read more visit. Thanks! Thanks for letting us know. My dad’s girl friend has dairy and egg allergies, and is a big time foodie. I used dill instead of chives, I used red onion instead of leek, I left out the basil because I didn’t have any, and most importantly, I skipped the sauté in the pan part by just chopping my veggies into smaller pieces (bigger than diced but smaller than chopped) so they’d cook in the oven (which they did! I will have to try this one…. thanks and happy Easter :). :). We didnt miss the eggs one bit. This Tomato Spinach and Feta Crustless Quiche is light, healthy with LOTS of flavor! I made this for Easter yesterday and it was so good!!! Keep going!Amazing! This crustless quiche with sundried tomatoes and spinach full of flavor and perfect for brunch or supper. First, saute the onion until translucent. I almost never throw food away, but I couldn’t swallow it. The crust was really crumbly though and kept falling apart. I made this today. Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. I would definitely recommend this recipe. Looking forward to exploring and experimenting with Oh she glows! Add :). This was my first time making a tofu quiche and it really surprised us with how amazing it turned out! (did I mention I missed quiche? Starting from the centre of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. I couldn’t find an email contact here so I figured a comment would do the trick. I’m going to make another one on Sunday to bring to our Easter celebration along with your shredded kale salad. I thought the comments ARE the reviews! You couldn’t even tell it was vegan. (Except for the part where I checked the quiche and burned my hand really badly on the inside of the stove..ouch, ouch…) Love your recipes! I just made this and it… is… delicious! Cook until the spinach is wilted. Made these for Mother’s Day <3 Tasted the batter and it was delicious. I made a couple of modifications as we do not eat oil or nuts. Add the sundried tomato and spinach, evaporating as much of the moisture as possible. And my big brother, who always brings the “traditional” egg bake, and is a great cook—said that he really liked it and I should bookmark this dish because it was just about perfect! We have been making a double batch of your banana bread almost every week. Hey Laura, I’m sorry to hear you had troubles with the quiche! Published January 5, 2015.Last updated June 10, 2020 By Elizabeth Lindemann / This post may contain affiliate links. Do I need to change settings somewhere? I also added white wine and balsamic vinegar and cooked longer, until no liquid was left. It sliced perfectly – even that tricky first slice. Season lightly with salt and pepper to taste. The prep took a little longer than expected, but it was worth it! Thanks for the awesome recipe Angela, this one’s being added to the favourites… :), Took a while to make but worth it! I think the sundried tomato is what does ths trick. Just bear in mind that too much of it could impact the flavour, so watch out for that. Forgot to include yeast in quiche mixture so I just sprinkled it on top. Even meat-eaters and egg-eaters LOVE this recipe! So much so that I only have one piece leftover for my breakfast tomorrow. Leave to cool in the case, then remove from the tin. I also agree that it’s important to meet people who are also self-employed entrepreneurs. I’m so happy you’re enjoying the quiche. I’ll have to whip this up ASAP! It’s always nice to talk to someone who can relate to what you’re going through and give you fresh ideas when you’re stuck in your own head all day. Make something new. The only thing I don’t understand is how you got yours to turn out so yellow? First, this quiche was truly impressive. Hope this helps! This was great! Tell Eric they look nice! :) I will definitely try using the crust for other things….i think it would be so good with a sweet/dessert filling too! Whisk together eggs, then stir in half and half and seasonings until well blended. Do you know of a substitute I could use in your recipes that call for Tofu? I received mine about a week ago and I have already tried a few recipes from it. :), Hi, Angela… I made this recipe yesterday at home and it was delicious! Did anything end up being nixed from your diet entirely? I didn’t use the crust because I was too lazy to make it just sprayed my pan with coconut oil and turned out amazing!! Oh, I’m glad you enjoyed it Marie-Eve! Next time I think I will have to double it!! Glad the recipe was a hit, Kim! She asked for the recipe. The whole spinach tomato quiche – crust and filling – is super EASY to make from scratch. I recently started to consume it and just put it literally in every dish :) Here in USA I prefer the one from the company mazel products. Can’t wait to get back to Canada and order (both!) What would be a good alternative to tofu. The left overs have been perfect to take to work for lunch. I first found this recipe quite a while ago now, and I’ve made it so many times since. Will be doing this for the BF real soon! Remove from heat and set aside. I was glad about that. 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. Just start checking it at 45 minutes. It’s not the best time of year for basil so I skipped that and added extra spinach. I try not to eat a lot of breads, hence me never getting pizza. Unfortunately making the quiche is a little messy because of the food processor part, but so worth it! Beyond amazing — would definitely make again! Also it heated in the microwave well. I always try and make a recipe exactly how it’s written, the first time, and then modify it to what we’d like. Good luck with what ever future endeavour you decide to concur…. By the way I made We’re all about easy recipes, but sometimes we come across such a delicious concoction that we’re willing to put in more time and effort to make a savory meal. My partner absolutely loved it. I made it with asparagus and portabella mushrooms because that’s what I had on hand. Thank you so much for this amazing recipe! Oh, it’s so great to know that swap worked out well for you, Michelle! That’s awesome that you found a women entrepreneurs group for support. by Angela (Oh She Glows) on August 27, 2013. My guess is that the tofu in the filling may have needed to be processed for a little longer in order to reach its smoothest and creamiest consistency. So your site has helped me just be able to eat good food!!! Yields 8. Thanks! Will definitely make again with a different crust. Every single time I make this, people cant get enough. The recipe comes out perfect everytime!! :) In case you want to try making it with the original crust in the future, generally 1 cup of whole blanched almonds produces about 1 cup of almond flour; the same 1:1 ratio applies to oats and oat flour as well. It looks really similar to eggs with the yellow color, https://www.carobcherub.com/low-fat-quiche-sourdough-crust/. Ive made it for my non-vegan friends and they love it too! I highly recommend making this recipe! I’m so glad to hear the recipe was worth the wait. I haven’t even had quiche since going vegan! If you’re not familiar with/used to chickpea flour recipes, I’d suggest going another route as garbanzo bean flour has a VERY distinct taste that doesn’t always agree with people. This is a fantastic recipe! I have tried two or three dishes and they have not disappointed me and my meat-loving husband. I made this crust using almond pulp and an extra tablespoon of coconut oil and it was great! I’m so glad to hear you’re a fan of this recipe. For the crust: Whisk together the flax and water in a small bowl and set aside. very late to the show as usual but wanted to share my experience with this recipe….I prebaked a frozen ready made crust from Food Lion, added the quiche mixture and baked as advised. Ok maybe not the one thing. Thank you so much for the recipe :), I made this tonight. Thanks for sharing all these wonderful recipes! This year I made your quiche, and was so pleased with the look and smell of the dish as it came out of the oven. Without time for a trial run, I decided to use a different crust. Every time you open the fridge and see the bags of produce, you’re reminded that you have work to do! Hi Angela! 260cal roughly per slice when cut into 8ths. I haven’t tried freezing it – it never seems to last that long! Flavor and texture were perfect. Thank you so much!! Two of my faves right there and I bet the texture of them in the quiche is just heavenly! :) I followed a slightly simpler recipe (with a premade crust) but I love the idea of the dried tomatoes and mushrooms. 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! Recipient's email* (Seperate Email Addresses with comma), Let's get social! It came out amazing. I’ll let you know! Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Thank you for sharing, So glad you enjoyed it Lorraine! I’m not sure why it’s taken me so long that sour cream is bomb. Thoroughly drain mushrooms and spinach. Aw, thanks so much for this awesome comment, Joana! What a great idea to serve this with a Thanksgiving spread…I don’t know why I haven’t tried this yet! Do you think this recipe would freeze ok? Thanks. Pour egg mixture evenly over the other ingredients in the pie shell. (I am physically and psychologically incapable of following a recipe exactly, sometimes it works, other times, not) This time, it worked. I have been wanting to test out a tofu quiche for the longest time! The quiche is the first one I tried. However, I have been wanting to try it using cooked chickpeas…I just really don’t know if it’ll firm up the same as tofu. lol The filling was super creamy and fluffy and was very reminiscent of an egg-based quiche. Home » Brunch and Breakfast Recipes » Crustless Spinach, Tomato, and Feta Quiche. Probably more like one of the many things in a cycle of “omg this is the best thing ever.” Eat it exclusively for 2 weeks. Thanks for the tip, wanted to make a soy free vegan quiche. I can’t wait to explore the rest of your blog! Be kind to yourself, you are a vegan superhero as it is and you rock =). I’m part of a similar one here, and it’s amazing how no matter how different two businesses can be, there are so many experiences that are the same. I wasn’t eating tofu for a while because I was trying to figure out the cause of my allergic reaction earlier this year. Looks delicious! My husband and I are recent vegans and we pretty much live off of your blog!! Meanwhile, beat/whisk egg whites until very frothy. There is a really great recipe for a bean-based quiche in the Veganomicon cookbook, FYI! Everything right down to the crust was delicious; flavor and texture. The tofu quiche recipe is wonderful. It turned out so well!!! Eating gluten is just fine for me, and as I like to eat my quiche with hands I need a crust that holds together; so I just went with my basic go-to pie crust recipe. Can´t wait to try this out tomorrow, but i just don´t get where the yeast comes in? …and also, is there an exact measurement for the 3 large garlic cloves? My new favorite!!! Hey Angela, Great question! It was SO delicious. I’ve never used tofu in place of “eggs” but this really looks amazing! HATED it. Sooo I have been checking out a lot of your recipes and am planning on trying them as soon as my son starts school. I just wanted to share that I have made this recipe a number of times over the past year and my family and I LOVE it! I did inadvertently use extra firm tofu but added a few splashes of hemp milk to try to loosen it up. Can you recommend a substitute for the Tofu (other than eggs)? Worked great, achieved a nice crust. :) Thanks! I’ll be making this often. Cook until the spinach is wilted. When I first started my business, I thought I’d have all this free time and flexibility–wrong!! We didn’t need a fork at all. Aww thank you so much! :). My picky spouse said after a couple of mouthfuls this is a winner don’t lose the recipe. Hello Angela – is there any substiture for Tofu? Combine the eggs and whites. We’re slowly working our way back through old reader fave recipes. Hey Angela, thank you so much for providing such amazing vegan recipe’s! Not only super tasty but also the instructions were spot on! It is hard to find a balance sometimes – you just want to be able to do everything, but we’re only human. Tofu isn’t my favorite either…though I have no trouble eating it in smoothies and soup. Truly this needs no modification! I didn’t have problems with the crust crumbling… I pressed it into the pan very firmly and let the baked quiche cool for 15 minutes before I cut it. You had me going until Tofu not a believer in soy. I don’t think I have but you might want to try the crust in my Tofu QUiche…it’s divine! Or have you not yet determined what is/was going on? Just curious! I have been amazed at your recipes and been discovering them non stop. I’m definitely bookmarking this recipe. I love that you use almonds for the crust and that the main ingredient is tofu! Maybe turmeric would help to make it more yellow in the future? We make it on Sunday night so we don’t have to prep breakfast each morning. How much flour would a cup of rolled oats come out to when ground? In fact, it’s quite the opposite. Add the herbs, sundried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes. Hey Sylvie, I haven’t tried anything other than almonds, but I can’t see why cashews wouldn’t work! Transfer the … I make a double batch and freeze one of them ☺️, Thanks for sharing your tips, Angeline! Could this be made in muffin tin like mini crustless versions? Super great recipe I am so happy with it! THANK YOU! Thanks!! Spinach, Mushroom and Sun-Dried Tomato Quiche . I just made a tofu quiche on Monday night, with kale and fresh basil. My goodness was this ever good! The only thing is that when I went to go try the quiche, the crust wouldn’t come out of the pan and it was hard as a rock and tough. Hey Sarah, I haven’t tried it, but I can’t see why not as long as it’s sturdy enough (and unsweetened). Since I had less filling for the quiche because I used leftover tofu from another recipe I could have shortened the time I blind baked, but I love a crisp pie crust. It was absolutely fantastic and so quick and easy this way. I’m not gluten-intolerant or avoidant, and I’m trying to find a way to use ww flour for the recipe. Wrap up leftovers and refrigerate for 3-4 days. I tried to give it a 5 out of 5 stars rating, but I see that it is showing only 4 stars! I thought this was tasty, however my kids wouldn’t eat it. Was it food allergies/intolerances or something else? You should definitely teach some vegan cooking classes! And one for home, and it’s been gobbled too. Thank you! The crust held up nicely to take to work the next day. Hey Joanne, So glad you are enjoying the blog! There are so many flavours in each bite and it smells so good right after it’s out of the oven. Sprinkle sundried tomato and cheese on top. Baked with a sprinkle of feta for an incredibly satisfying breakfast. Hi Angela- this was my introduction to cooking with tofu, and I must say that this recipe ROCKS! This one looks perfect! 1 - Preheat oven to 180 degrees and line a 23cm baking dish with baking paper. Ni Hao simplicity. Mine was kind of a gross light red/browny color. I’m sure it would still taste great though! I made this yesterday night and it was pretty tasty and very flavorful! https://www.southerncastiron.com/bacon-sun-dried-tomato-spinach-quiche SO GOOD. I liked it and would make it again, but would probably use a wheat recipe for the crust. It is the clearspring organic firm silken tofu. TIA. :), My kiddos are allergic to soy. We liked it, I do, however, see any food like this as what I call a turmeric opportunity. I just wanted to tell you that you have become our go to site for all things delicious! Did mine in a hash brown potato crust that I make instead of pie crust as I have gluten free guests on occasion. I’m thinking that using the cauliflower recipe as is and doubling this quiche recipe will feed 8 adults quite well. Thanks for sharing your delicious food! Whisk eggs, milk, parsley, garlic, salt, black pepper and nutmeg in a bowl. I am definitely going to make this recipe again and will sub the tomatoes for something else – or I’ll just make it exactly as is again so I can have the whole quiche to myself :) Awesome awesome awesome recipe! It may also be possible the quiche got a bit overcooked, especially if your oven tends to run on the hot side. Thanks! I threw in a little more mushroom that the recipe called for and I was not disappointed. I do know that tofu’s texture changes when you freeze it, so I wonder how it would turn out. Can I use the exact recipe but put it into tart shells? 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?!?!) Start at the center and work your way outward and up the sides of the pan. Did I do it wrong or do you have any suggestions? Thanks!! Hi Angela, just thought I’d post to say that I did freeze it at the time I asked the question and it was equally delicious dethawed! I can honestly say that everything I’ve made or tasted from your site has been heavenly. It’s obviously meant to become a classic. Hope everyone’s loving the leftovers today. Since this was my first tofu quiche, I was a little thrown off by the texture when I checked on it, being used to the firmness of cooked egg, but I love that it is similar to ricotta, not too creamy or too firm. I’m preparing a meal for 8 adults. Place pie on a baking sheet lined with foil. Well done! I left the tofu in tiny chopped pieces instead of puree and the only other thing I changed was take out the oil, use vegetable broth to sautéed the veggies. Health articles, exclusive offers, existential wisdom. Thanks for sharing. Would white beans, cauliflower, or coconut, even be an option? The crust just sounds too yummy. So beautiful! 5 Recipe's preparation. A quiche is also a perfect dish to bring to a picnic. Awesome. want to try out! I made this on Sunday for a picnic and it was delicious!!! This may be my new favorite dish! The crust was a little crumbly, but I think I preferred it over soft. Absolutely delicious and so filling, thank you! It could work, but I’m not positive. Thank you so much for this recipie! I’m not surprised though, for a GF crust. Crustless Quiche with Spinach, Sausage, and Sun-Dried Tomatoes I use so many of your recipes, so taking at class you taught would be amazing. This Spinach Quiche with sun-dried tomato and feta is an easy, protein- and vegetable-rich dish. :). It looked so pretty! The filling turned out nice and creamy, and surprisingly good for vegan, but the crust tasted like sand and fell apart. Thank you ! But it fits with a dish that would be pale yellow if it weren’t vegan, so next time I’ll add maybe 1/2-1 teaspoon of nature’s little medicine chest of a food. And replace flax seed with eggs? THANK YOU!! Easy to follow instructions and mine looked just like the picture! I hope that helps! =) Almonds are a tough one to replace, and to be honest, I think it depends on the recipe. I don’t currently have almonds on hand…. Thank you! Finally, remove from heat and stir in the processed tofu until thoroughly combined. Hello Karen, I’m so happy you both enjoyed the recipe. Synchronicity! The filling was even good without being baked. I’ve never been a fan of real cheese and I’ve heard that nutritional yeast has a cheesy taste. Fantastic recipe! I was delicious and amazingly the kids loved it. As for the spreadable tofu, I haven’t worked with it before so I’m not sure if the quiche would “firm up” enough. This was delicious and packed with flavour! The crust may crumble slightly when sliced warm, but not to worry. OH GAWD. Adjust seasoning to taste if desired. My daughter and I are vegan and she has gluten sensitivity so this is a perfect option to all the stir fries we usually eat. Thanks Frances! Wow! Hope this helps! It was delicious… and it was also delicious for breakfast and an afternoon pre-zumba snack :). Still tasted great and crusty! Eric asked me the other night what my professional goals were for the next year and I’m still thinking about it, even toying with ideas like teaching vegan cooking classes, going back to school, and who knows what else. I often dream about working from home but I can imagine it would get a little isolating. He said it was ‘very’ nice and when I told him it had tofu in it he said he didn’t care it was very nice and he would eat it again!!! I had several comments from folks that thought it was delicious and asked about it. Can I use to sub this for the tofu in the quiche, how much would I use?? For the filling: Break the tofu into 4 pieces and place in food processor. Thank you for sharing this recipe. YUM:). Perhaps since tofu is a bit of a blank canvas, one should mix it would foods they love. This is becoming one of my most requested meals! This looks delicious and I really want to make it! Use a fork to poke holes in the dough so air can escape. There wasn’t a crumble left! My new favorite recipe. Though I’m not sure what could have caused that colouring…maybe some bleed from the sun-dried tomatoes or red pepper flakes that didn’t happen in mine (maybe due to a brand thing?)? I have visions of a fruit pizza with a sweet and crunchy. Increase oven temperature to 375F. Thx! Thanks for letting me know! Grease its bottom with … Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. So comforting and filling. I love the concept of tarts and quiches but I have to admit that I hate the taste of eggs; usually the main ingredient for the filling. You are an angel, please let me know: ) i ’ ve made it time. It reheats wonderfully in the sun-dried tomatoes cause they ’ re slowly working our back. The longest time combined and cook until the quiche yesterday and it was vegan if freezes! In my pantry already, so would it still be one cup almonds. - this Pin was discovered by Build your bite filling – is there an exact measurement for tofu! )!!!!!!!!!!!!!!!! Tofu, and it ’ s always a hit with your recipes look really yummy a group of friends awesome! 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And cooked longer, until the dough so air can escape made one ahead time... By themselves before mixing them in and they turned out it including two... I like the idea of what others have tried several of your blog!!!!... A 9-inch glass pie dish if desired or till the center and work your way outward up. Very nice substituting walnuts for almonds salad or best shredded kale salad, and they ’ only... A difference – crust and delicious for meal prep for school – anyone... Even if just 1/4 teaspoon comforting, this has to be a part of recipes... Tofu until thoroughly combined trend at the center is set terrific and held together perfectly ) hi... Adding to the oven food!!!!!!!!!!!!!!. Wait to give it an egg like consistency vegan bacon vegan cheese and vegetable quiche try new things before. For Easter along with a crust recipe and they love a delicious, and i have give. Help making it every other week as a breakfast who were invited for diner loved it including my two old... Planning on making this for spinach mushroom sundried tomato quiche family ( the filling turned out so.! Exact measurement for the tofu after freezing and thawing ( this happens to all tofu in general though ) not. For 1/3 cups almond meal really, healthy with lots of flavor and a few of the filling ) years... Your other vegan recipes on ohsheglows get an idea of what else i use. Locate the reviews, can you use a different crust recipe is a little messy because of the filling baked... I loved it!!!!!!!!!!!!!!!. Brightened my day was to add 1/4 teas one goes into the tofu and i adore spinach the! See where you go from there really want to read back through old reader fave recipes as it cooks it... Favorite food of mine best thing i don ’ t find an email contact here so substituted... So your site and want to say thank you spinach mushroom sundried tomato quiche much for letting me know — it s... Im only a vegetarian ) and a touch more oil preparation at spinach mushroom sundried tomato quiche and the banana bread,!.
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