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Course: Main Course

Eggless Spinach Quiche shared by


Serves originally 1 servings


  • CRUST: can also do potato slice "crust"
  • 1 c whole wheat flour
  • 1 c all-purpose flour
  • 1 t salt
  • 1 1/2 t dried rosemary*
  • 1/4 c olive oil
  • 1/2 c plus 2 t cold water
  • 2 T olive oil
  • 1 med onion chopped
  • 2 large garlic cloves minced
  • 5 oz chopped packed fresh spinach (about 2 1/2 c)
  • 1 red pepper
  • 1 stalk broccoli
  • 2 c grated cheese (I used Cheddar & Colby Jack)
  • 3/4 package extra-firm tofu pressed for 20 min to remove excess moisture
  • 1/2 c almond milk
  • 3 t white (cooking) wine
  • juice of 1/2 lemon
  • 1 1/2 t salt
  • 1/2 t pepper



Crust: 2 options:

1) slice a potato thinly and line the pie plate. Spray with a little oil, S&P and put in 400 degree oven for 12 minutes

2)In a large bowl, combine the flour, salt, and rosemary. Add oil, and mix well with a fork. Add 1/2 c water, and mix well with a fork. Lightly knead, until dough comes together into a ball, adding 1-2 t additional water if needed. Place dough on a lightly floured surface, sprinkling a bit of flour on top. Roll into a circle, large enough to fit an 11” tart pan, turning 45 degrees each time you roll the pin and back, sprinkling dough with more flour if it becomes too sticky. Transfer to a non-stick 11” tart pan, pressing dough into sides. Trim excess dough, and prick bottom 3-4 times with a fork. Place in the refrigerator for 30 minutes.

Preheat oven to 400F. In a small pan, add olive oil over medium heat. Add onions and garlic, and sauté 5-7 minutes, until onions begin to brown. Transfer to a large bowl. Add spinach and cheese. In a blender, combine tofu, milk, white wine, lemon juice, salt and pepper. Puree until smooth. Transfer to bowl with spinach, and mix well. Spoon filling into the refrigerated crust, pressing evenly to all sides. Transfer to oven, and bake 40 minutes. Remove from oven, and let sit 8-10 minutes before cutting, so filling may set.



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