Spinach Tofu Quiche or Tart Recipe

Easy Delicious Recipe, Perfect For Brunch, Lunch or Dinner

Vegan Chef Isa Chandra Moskowitz knows how to make a delicious creamy vegan quiche (cashews are the secret). I borrowed her method for this spinach tofu quiche recipe from her Broccoli Quiche recipe in her cookbook, Vegan Brunch.

Just in case you think we went over the top with the herbs & spices: Tofu is bland, so it needs LOT'S of seasoning to be flavorful. And this spinach tofu quiche is fabulously flavorful!

Spinach tofu quiche is rich and satisfying, perfect served with carrot salad or green salad, and brown rice.

Serves 6 - 8: Fresh spinach tastes divine in this quiche recipe. Frozen spinach is fine if you're in a hurry, but thaw and drain it well first. Use our pie crust recipe, or buy a frozen pie crust to make it even faster and easier - Sarah Kingsbury, Savvy Vegetarian

Variation: Spinach Quiche Tarts: 18 - 20 tarts. Double the crust recipe, roll out thin, cut in 4 1/2 inch rounds and fold the rounds into muffin cups. Distribute the filling evenly among the cups, and smooth the tops with a wet finger. Dust lightly with nutritional yeast or parmesan cheese. Bake tarts at 425 degrees for 10 minutes, then 375 for 10 - 15 minutes.

Cooking Tip: Tofu varies widely in moisture content, so your results may vary. The tofu-cashew-nutritional yeast mixture should be like a very soft dough in consistency and hold a shape. If your mixture is very stiff and hard to mix, add a few Tbsp of soy milk. If it's very wet, add flour 1 Tbsp at a time until it firms up.

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

Pie Crust Ingredients:

• 1 1/2 cup unbleached white flour
• 2/3 cup cold vegan spread (e.g. organic Earth Balance brand)
• 3 Tbsp cold water

Crust Directions:

1. Measure flour into a large bowl and chill in the freezer for half an hour
2. Cut in cold vegan butter with a pastry blender or a fork until mixture is the texture of coarse grains
3. Rub mixture between your hands until it resembles corn meal
4. Add water bit by bit mixing with your hands until dough starts to clump together
5. Form dough into ball and press flat
6. Roll out evenly on a floured surface, about 1/8 inch thick
7. Place in 9" glass pie plate and crimp edges
8. Wrap and chill in fridge until filling is ready

Filling Ingredients:

• 1 lb firm tofu, crumbled
• 1/2 cup raw, unsalted cashews
• 1/4 cup nutritional yeast
• 2 bunches fresh spinach, washed, stemmed, and chopped fine; or 16 oz frozen spinach, thawed, drained, and chopped fine
• 2 Tbsp extra virgin olive oil
• 1/2 small onion chopped
• 1 Tbsp minced garlic
• 1 veggie bouillon cube
• 1/2 tsp dried marjoram
• 1 tsp dried basil
• pinch of cayenne
• 1/2 paprika
• 1/2 tsp Mrs. Dash Table Blend spice mix
• 1/2 Tbsp salt
• 1/4 Tbsp ground black pepper

Quiche Directions:

1. Preheat oven to 425 degrees and assemble ingredients
2. Place cashews in food processor or grinder and process until it forms fine crumbs
3. Add tofu and nutritional yeast and process until creamy, set aside
4. Add oil to a large pot and turn heat to medium/high
5. Saute onion for about 5 minutes
6. Add garlic and continue sauteing until fragrant
7. Add bouillon cube, marjoram, basil, cayenne, paprika, spice blend, salt, and pepper
8. Add chopped spinach (or frozen spinach and saute until the spinach is completely wilted
9. In a large mixing bowl stir together tofu mixture and spinach mixture. Taste and adjust seaspning as needed
10. If the filling seems too stiff and thick, add a couple of Tbsp soy milk, or flour if it doesn't hold a shape
11. Add the filling to the crust and spread evenly and smoothly. Dust with nutritional yeast or parmesan cheese
12. Bake for 10 minutes to set pie crust then turn temperature down to 375 degrees and bake for 25 to 35 minutes more until crust is golden brown
13. Cool on a rack for 5 minutes before serving

Variation: Spinach Quiche Tarts: 18 - 20 tarts. Double the crust recipe, roll out thin, cut in 4 1/2 inch rounds and fold the rounds into muffin cups. Distribute the filling evenly among the cups, and smooth the tops with a wet finger. Dust lightly with fake or real parmesan cheese - or nutritional yeast (nooch). Bake tarts at 425 degrees for 10 minutes, then 375 for 10 - 15 minutes.

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More Quick and Easy Tofu Recipes:

Basic Tofu Cooking: Tips and Simple Recipes Fried Tofu Greek Tofu Salad Pasta, Tofu & Veggies Quinoa With Tofu & Veggies Tofu Burgers Tofu Sloppy Joes Tofu Veggie Stir Fry

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