Nobody can tell the difference in this eggless quiche with spinach and cheese that I bring to potlucks because it is made with tofu rather than eggs.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 1 (8 ounce) container tofu
- ⅓ cup 1% milk, or more if needed
- ½ teaspoon salt, or to taste
- ½ teaspoon pepper
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- ⅔ cup shredded Cheddar cheese
- ½ cup shredded Swiss cheese
- ¼ cup diced onion
- 1 teaspoon minced garlic
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Blend tofu, milk, salt, and pepper in a blender until smooth, adding more milk if necessary.
- Combine spinach, Cheddar, Swiss, onion, and garlic in a medium bowl. Add tofu mixture and mix until well combined; pour into pie crust.
- Bake in the preheated oven until set in the center and golden brown on top, about 30 minutes. Let stand for 5 minutes before cutting into six generous slices.
- Please note the differences in ingredient amounts and total time when following the magazine version of this recipe.
Nutrition Facts
| Calories | 288 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 7 g |
| Sodium | 489 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
yes i used Mazarilli cheese and ricotta with Tofu..put in blendet
Who would have thought! It was excellent. I may like it better than a traditional quiche!! Thanks!
I changed the vegetable to onion and spinach and added bacon and cheddar. My daughter-in-law dislikes eggs, so I was on a mission to make an egg-free quiche. This was a major success. I like it better than “eggy” quiche. The possibilities are endless. Tip: Bake and chill overnight and the texture will be less creamy. Second day and a 20-minute rebake to heat up got the texture perfect. 100% will do this again!
Great recipe! Has anyone tried pre making and stored in fridge overnight before baking? Just wondering if it would come out as well- thank you!
This was awesome! I decided to make this without a crust and it was great! I used 9 ozs of tofu and added 2% milk until it looked about the consistency a quiche should. I learned after making this the first time that the tofu does not rise when baked, so the height you put it in the oven at is the height it will be when it is done cooking. I also recommend using a little bit of mustard seed for flavor and color, it really makes it look more like eggs!
I added smoked paprika, turmeric and dried parsley to add more taste. I also added shredded carrots. Because of this I allowed it to bake an additional 20 minutes and I also waited a full two hours before slicing. Can’t believe how good it came out.
So yummy. I cooked fresh spinach and forgot to drain so it took longer to cook. But still incredibly delicious!
I have made it twice and will make it again when wishing to use tofu.
Husband liked it, but I found the texture to be way too mushy, almost like a cream cheese type of texture. I used firm tofu and patted it dry, as well as thoroughly drying the spinach. Not sure where I went wrong
Made it with vegan cheese and it was still amazing!
Excellent recipe! So easy and customizable. Doubled recipe. Used fresh spinach and mozzarella. Sauteed the onion and garlic beforehand. Used red onion and added real bacon bits. I also broiled after baking to get a better crispy top. Yum-O!
This is a great recipe for using tofu. My son is on a no carb diet, and I’m trying to eat more healthy myself, so this worked wonderfully for both of us. I followed the recipe with a few changes, based on other recommendations. I did not use the crust, instead just baked it in a greased pie pan. I added some yellow peppers, chopped fine and grilled them with the onion and garlic. I added 1/2 tsp mustard and a pinch of nutmeg. I also added about 1/4 cup parmesan along with the Cheddar & Swiss. It took about 50 minutes to completely bake and turn the top golden. I let it sit for 12 minutes before serving. Excellent!
Very delicious! It took me more than 30 minutes because I used a frozen crust. When using a frozen crust, allow about 20 additional minutes in the oven. I prepared the filling ahead (the night before) and added the cheese during the morning.
I made it without the pie crust… despite patting it dry and everything, the quiche was a bit soggy on the day I made it, in my oven 35 min at 325 F. But it set wonderfully in the fridge. Love the taste, and love the guiltlessness!
I LOVED IT!!! IT WAS EASY AND THE WHOLE HOUSE LOVED IT TOO!!! NO ONE KNEW IT HAD TOFU IN IT!!! CANT WAIT TO TELL THEM LATER. Real men DO eat quiche with tofu!!!!!
This was my first time eating, let alone cooking, tofu, so I was skeptical. Wow, what an intro to tofu! Absolutely delicious. I used red onion and it was beautiful with the different colors. My husband, a self-confessed tofu hater, devoured this and requested we have it again. Highly recommended, and will be going into our menu rotation for sure.
I love this recipe. I used a combination of spinach and broccoli along with substituting vegan cheddar, vegan Swiss cheese and almond milk. Also I adding a bit more than 1/3 cup almond milk to have a smoother consistency. This recipe is an absolute winner!
i make this all the time left out a few ingredients and added a few of my own because of food allergys i have but it turned out perfect
This was really terrific. The whole family loved it. I made two small changes. I added more garlic and I replaced the swiss with parm just because I had it.
Five stars as revised, based on input from other commenters. My husband–who loves quiche–said this was THE BEST quiche he has ever eaten–hands down! Here’s what I did: I used a 16 oz. block of extra-firm tofu, rinsed & drained. 2x the amount of milk to 2/3 c., added extra onion, 1 pkg. sliced mushrooms and a small piece of red bell pepper. I sautéed the mushrooms with the onion and 1-1/2 tsp minced garlic in a tbsp of olive oil. I added garlic powder, a pinch of cayenne, red pepper flakes and 1/2 tsp dry mustard, extra salt and white pepper. Also–sliced sweet potato with mandolin slicer and added that to my olive-oil sprayed pie plate for the crust. I used all of the spinach called for, making sure to squeeze out all of the moisture I could. I baked it for about 45 min. at 350 and let it sit on the counter to cool and set for about 10 minutes. FABULOUS! And the sweet potato crust rocks!
Good but took much longer to cook.