Indulge in a culinary journey with our eggless tofu-spinach quiche, a delightful fusion of flavors and textures that caters to both vegans and vegetarians. This innovative quiche combines the richness of silken tofu with the vibrant green of spinach, nestled in a flaky, golden crust. Savor the creamy filling, infused with aromatic herbs and spices, and delight in the crispy, buttery pastry that encases this savory masterpiece. Whether you're seeking a hearty breakfast, a light lunch, or a delectable dinner, this eggless tofu-spinach quiche promises satisfaction with every bite. Dive into the step-by-step recipe to recreate this culinary gem in your own kitchen.
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CRUSTLESS SPINACH QUICHE
I serve this in the summer for brunch with a side of sausage links and a fresh fruit bowl!
Provided by ANY14TNS
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
- Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
- In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
- Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 4.8 g, Cholesterol 209.2 mg, Fat 23.7 g, Fiber 1.6 g, Protein 20.4 g, SaturatedFat 12.5 g, Sodium 545.6 mg, Sugar 2.1 g
SPINACH AND MUSHROOM TOFU QUICHE
I have a question about step #3 in the cooking directions. It sates the following: In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust. There is no broccoli in this recipe.
Provided by VegBear
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.
- Heat oil in a large skillet over medium-high heat. Saute spinach, onion, garlic, and mushrooms until golden.
- In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, and parsley; process until smooth. In a large bowl combine tofu mixture with broccoli mixture (THERE IS NO BROCCOLI IN THIS RECIPE!). Pour into pie crust.
- Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.
Nutrition Facts : Calories 273.4, Fat 16.2, SaturatedFat 3.6, Sodium 532.4, Carbohydrate 22.9, Fiber 4.4, Sugar 3.2, Protein 12.5
Tips:
- Use silken tofu for a smooth and creamy texture.
- Press the tofu well to remove excess water.
- If you don't have a quiche pan, you can use a regular pie pan or even a muffin tin.
- Be careful not to overcook the quiche, or the tofu will become rubbery.
- Serve the quiche warm or at room temperature.
Conclusion:
This eggless tofu spinach quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to get your daily dose of vegetables. With its creamy texture and flavorful filling, this quiche is sure to be a hit with everyone who tries it. So next time you're looking for a satisfying and healthy meal, give this recipe a try!
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