spinach mushroom sundried tomato quiche

Even Eric went crazy for this quiche, often enjoying leftovers twice a day until it was finished. Also dont have nutritional yeast, so parmesan should work right? And it tastes more than delicious! Thank you so much!! 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! Hey Liana, Aww thank you so much for the kind words about my cookbooks and recipes! I’m not even a full vegan, but this recipe is a keeper! I used a different crust recipe — made with half whole wheat pastry flour and all purpose flour and coconut oil. The crust is so good I’m trying to think of what else I could use it for! Grease its bottom with butter. Thank you so much :). Preheat the oven to 360 degrees F/180 degrees C. First, grab a 12 inches (30 cm) diameter round tart tray. Again , thank you! Any reason why not? The only other thing I would change is to decrease the amount of oregano, as I felt it overpowered the flavor of the crust (although I did still enjoy it). Thanks for being an inspiration! A bit of a silly question…you said “Firm Tofu”, is this the soft/silken – Firm tofu (could potential put your finger through it with ease) or the really tough spongy-firm tofu? I ended up making mine without a crust, since it was a weeknight and I was pressed for time. The filling was too dry so the quiche all fell apart when we tried to cut and serve it. Hey Joanne, So glad you are enjoying the blog! I liked it and would make it again, but would probably use a wheat recipe for the crust. Also all of the recipes that I’ve added to our recipe app have them as well. My husband, who loves mushrooms, enjoyed the quiche while my oldest daughter and I (who think mushrooms are just ok) hated it. Thank you for another great recipe- I love your blog and can’t wait for your book to come out! An amazingly delicious quiche–and definitely a recipe keeper! I can imagine it’s nice to have some advice from people who can relate. We end up having 5-6 vegan dishes to try for lunch each week. Bake quiche, uncovered, at 375F for 33-37 minutes. I made this last night and didn’t tell my husband what was in it until he finished eating (he turns his nose up at Tofu!!). Yes it’s that good. I just made this for dinner, and my husband, brother and I all agreed it might be the *best* quiche EVER! My husband is vegan (Im only a vegetarian) and this would be the perfect thing for both of us!! I ground up sunflower seeds in my magic bullet with the flat blade. by Angela (Oh She Glows) on August 27, 2013. 260cal roughly per slice when cut into 8ths. As for leftovers, it should keep in the fridge for several days in an airtight container, but it’s been a while since I’ve made it so I’m not positive. It’s a satisfying, protein-rich dish that you can totally customize with ingredients you love. I made this recipe for dinner last night with a side of your “Go To Kale Salad” and my family LOVED them BOTH. If you try anything I would love to hear how it goes. I loved the tofu based, it was the first time I cooked and loved it. I am writing to you as I’m shoving this quiche into the oven right now! Which is correct? Turns out he isn’t a big fan of sun dried tomatoes, so he didn’t enjoy it nearly as much as I did, but he said the crust was really great. Hey Emily, I haven’t tried the crust with other types of flour, and subbing in crust recipes can be tricky sometimes, so I’m hesitant to make any strong suggestions. Fresh tomatoes might be too juicy and make the quiche soggy. Add mushrooms and cook 6-8 minutes until softened. (FYI, the flavor DOES change after cooking, so: a) don’t sample the batter raw, b) wait til cooking to judge the recipe. I already have minced garlic that I would like to use for that part. One bowl fits 12 cups perfectly. :) My picky spouse said after a couple of mouthfuls this is a winner don’t lose the recipe. The Quiche is made with tender baby spinach, tasty sundried tomatoes sautéed vegetables and spices. 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. :-) Left overs heat up nicely and would make a great go-to meal to have on hand! I’m so glad I came across the recipe. Made this last night and came out good! Will be making this again. I’ve only used silken tofu in desserts, and we don’t have many varieties of tofu in the UK so I’m not too sure if I have the right type? I used leeks instead of onions and you will not be disappointed! Thanks for making it so easy. I’m one of those people who enjoys cooking more than eating, but I am even more weird because the only recipes I would ever cook are YOURS! I can’t wait to try this filling with an egg filling. Many Thanks, you are an angel, please keep doing what you are doing:). I love the inside! Quiche is great when it’s hot out because it can be eaten at any temperature. would using buckwheat flour & oat flour together work instead of the almond flour? I can honestly say that everything I’ve made or tasted from your site has been heavenly. This taste’s fantastic! :) https://www.southerncastiron.com/bacon-sun-dried-tomato-spinach-quiche I want to say I LOVE YOU but that seems a bit forward. (I didn’t use oil, and I used herbes de Provence instead of parsley.). Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. DELICIOUS!! I have been vegan since 1999, and even before that had never tried quiche. Not only do the images make us feel like we haven’t eaten in a week, the ingredients are so healthy and fresh that we’re in love. This was my first time making a tofu quiche and it really surprised us with how amazing it turned out! Add the sundried tomato and spinach, evaporating as much of the moisture as possible. Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. I see all the comments but cannot locate the reviews, can you tell me where I can read those? Thanks again for a great recipe! Synchronicity! I’ve never made a tofu quiche before, but this looks so good! Thanks for all the amazing recipes – I’ve been slightly addicted to the Blueberry Banana Pie Overnight Oats lately (just finished a bowl). Sprinkle sundried tomato and cheese on top. This is hands-down one of my top 5 vegan recipes! You may want to read back through some of the comments to get an idea of what others have tried. The first time that I actually had quiche was when I went out of town for the weekend and stayed at a bed and breakfast. Can I use to sub this for the tofu in the quiche, how much would I use?? :), This is a great recipe, and even my ‘selective’ boyfriend enjoyed it enough for me to make it again :), *Although, we found the crust to be a bit dense and dry even with all the water. I thought it was divine, and way better than all of the other quiche recipes I’ve tried. Oh, I’m glad you enjoyed it Marie-Eve! Add in the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves, stirring to combine with the oil. Tell Eric they look nice! Thank-you so much for posting it! ), so I know this has to be delicious. Love your recipes! Would love to try it with red bell peppers sometime. One of the best things about living on “the farm” is our ability to have a garden and our chickens, along with plenty of land for Little Buddy to run and play and then run some more. It took me a bit longer to prepare everything but the end result was super yummy. 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. Going into our “rotation” for sure!! I made this today. Thanks for sharing the recipe! Maybe I’m blind but the sun-dried tomato, mushroom, spinach tofu quiche recipe that I am looking at on the website just comes in imperial measurements. 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 purchased both of your cookbooks and use them faithfully when I don’t feel like browsing the internet! :). I definitely recommend! Tofu’s texture tends to change when freezing and thawing so that would be my only concern. Yields 8. I’m so glad you enjoyed the quiche – I hope the brunch goes well, this weekend. My dad’s girl friend has dairy and egg allergies, and is a big time foodie. Loving every ingredient in here… Gorgeous and delicious! Wow! Do you have a crust recipe that uses whole wheat flour or could I just sub the almond flour for 1/3 cups whole wheat? Looking forward to leftovers!! In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt. Will be doing this for the BF real soon! Each tea explains when you should consume them and why. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. I think you would be amazing at teaching some vegan cooking classes!! Valentina, WOW! I’m so glad to hear you’re a fan of this recipe. You’ll notice as it cooks that it begins to puff up a bit. Thank you! When I first started my business, I thought I’d have all this free time and flexibility–wrong!! I love the texture of the crust. I just made this for brunch. A couple of times I’ve substituted 2 large sliced zucchini for the mushrooms and it’s turned out great. I made this crust using almond pulp and an extra tablespoon of coconut oil and it was great! I will make again! This is heaven. Not a weird texture with the tofu. Home » Brunch and Breakfast Recipes » Crustless Spinach, Tomato, and Feta Quiche. 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. 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. This is definitely going on my list of recipes to try! So comforting and filling. Just wanted to let you know that this is an awesome recipe. Hiya Angela, just wondering i have an egg replacer powder, could i use that instead of flaxseed and water. We have tried several of your other recipes, too, and they are great. Thanks for letting us know. I made this a couple of days ago…It was AMAZING everyone loved it. Absolutely adore your blog. Recommend an extra tbsp of oil to make it a little doughier. It worked great. Or have you not yet determined what is/was going on? <3. Will be making this all the time. :) I bet it was super yumm! Thanks for the recipe. This was so delicious ! And one for home, and it’s been gobbled too. I would like to make this recipe for someone else. Thank you for sharing your fabulous recipes!!! What a fun & pleasant surprise =) I’m looking forward to trying this out! Hope this helps! My Favourite Lunch of the Moment: Easy Flaked Almond “Tu... 5 Things I’m Loving Lately – Summer 2013 Edition... McKel Hill, MS, RD, LDN | Nutrition Stripped, My AM + PM Skincare Routines and Current Fave Products! I just wondered about the amout of water adding to the dough – because I needed much more than 2,5 tbsp. We didn’t need a fork at all. I just made this for dinner and it is AMAZING. Also, I’ve been a vegan for only 4 months, so any knowledge you have about these 2 recipes I mentioned, as far as other things I need to know would be great appreciated. We love it too :). Two of my faves right there and I bet the texture of them in the quiche is just heavenly! Looks so good! I’m so glad you found this recipe, Eva! One more thing: if you taught vegan cooking classes, I’m sure there would be a year-long wait list to sign up! Oh my! Transfer the … Enjoy it for breakfast, lunch, dinner, or a snack. and try the tofu mix too. I’m so happy you love the recipes and feel that they’ve improved your life so much. My partner absolutely loved it. Delicious things are happening in my office today. It stayed together beautifully after filling and baking the quiche. When I saw the shoot of the quiche I couldn’t help making it. Thank you for this wonderful recipe! 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. I’m pretty sure nutritional yeast is just for the purpose of flavour, so active yeast wouldn’t work xx I THINK, Hey! Made this tofu quiche for a work potluck. Thank you!! Overall, my quiche turned out heavy – the crust is dense and the filling not as light as I had hoped. Made these for Mother’s Day <3 Tasted the batter and it was delicious. Layer the crust with the red bell pepper, spinach, sun-dried tomatoes and feta. I have been diagnosed with a whole bunch of food intolerances — which mean I need to eat vegan+meat (many legumes and nuts are off the list, and soy is only once in a while). So excited for your new cookbook. Or may I buy it already ground? I’ll let you know! I never thought of making a vegan quiche. I didn’t make a crust, but yours looks fantastic! Vegan, gluten-free, refined sugar-free This delicious, nutrient-packed tofu quiche is adapted from The Sprouted Kitchen Cookbook. Love the new recipe cards! I will definitely be making it again and am looking forward to the leftovers, Previous post: Irresistible Chewy Trail Mix Cookies (Vegan + Gluten-free), Next post: Quick ‘n Easy No-Bake Protein Bars, © 2008 - 2020 Glo Bakery Corporation. About how much almond flour/ meal did you get from 1 cup of almonds? I made this for my friends, when I told them I was going to make a vegan dish they looked at me as if I was about to torture them but they all loved this! The crust just sounds too yummy. After 3-4 minutes, add spinach to the skillet. Thanks for sharing. Thank you for sharing the recipe. He called it “tofu pizza.”. lol The filling was super creamy and fluffy and was very reminiscent of an egg-based quiche. YUM!! I love this recipe! This is amazing! Been a while since I’ve visited but your site looks so great! If I was to increase the almonds and oats, how much more do you reckon I should put? 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. Thank you!! I just wanted to tell you that you have become our go to site for all things delicious! Might be worth a try! I will definitely keep this quiche in mind for the app too! Am excited to give this recipe a try! How to Cook Sun-Dried Tomato and Spinach Quiche. :) I hope you just love it when you get a chance to make it. I’m always on the look out for recipes to cook my vegan friends and I adore spinach. SO. This was by far the ABSOLUTE FAVORITE dish! Made this last night. your books! Hey Jen, Oh that’s so great to hear!! Made this twice recently & it was delicious. I’ve only made the crust as a breakfast cracker ; it was DELICIOUS ! Wow! It looks great.. Just made this yesterday using a frozen vegan pie crust because I’m lazy. Like, right now! I substituted thyme for parsley and it was incredible! It adds so much flavor to the quiche “custard”!! This cheesy spinach, mushroom & feta quiche is the one thing I could eat for lunch everyday of my life and be excited about it. Especially since we are getting bored of the old “tried-and-true” recipes in my rotation. :o maybe, maybe not. :) To your question, yep—this is a blog recipe only. Made this quiche last night and it was such a winner! Thats a great recipe and i cant wait to try it with my wife at home. I plan to bake up a few of these at a time to freeze for separate meals. Wow, Sun dried tomatos, I have never tasted that. It was delicious! It was easy to make and tasted delicious. This could and should win all kinds of awards. Hey Angela, You can certainly buy them ground, but you can make ground flax in your blender or coffee/spice grinder and your can grind almonds in a blender or food processor (I like to use my food processor). I used to love quiche but after going vegan I thought it was a thing of the past until I came across this recipe today. I want to subscribe to my e-mail but when I try to, I’m told that I’m already subscribed; however I never get anything sent to my e-mail from Oh She Glows and I want to. thanks :) excited to try! Might even add another tablespoon of nutritional yeast. Every receipe I make of yours gets me one step closer to a vegan lifestyle. Remove from heat and set aside. Add onion and cook, stirring frequently, until translucent, about 7 minutes. :-)!!!!!!!! Could the recipe be altered to be oil free? I just made this and OH MY GODDESS IT IS SO GOOD! Absolutely delicious and so filling, thank you! Thank you, Absolutely delicious! Thank you for bringing quiche back into my life! Hoping to try this! Now, can you find nutritional yeast at the regular supermarket? For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. Might be worth a shot. Hey Jill, I didn’t try freezing it (didn’t last that long!) This recipe is AWESOME!!!!!!! When the case is ready, sprinkle the crumbled feta over the base, then the sautéed spinach. :) Love, Irina. There is a 3 order minimum for 6 inch quiche purchases. Bake until the quiche is puffed and the center is set but still a little jiggly, 40 to 50 minutes. I’m not gluten-intolerant or avoidant, and I’m trying to find a way to use ww flour for the recipe. It turned out so well!!! :), Hello from England!Angela I adore your recipes and I love the way you present them with a little story! I’m unclear about the almonds. What would you substitute for the oil? It is time consuming but well worth it. I hope this helps, and please let me know how the quiche turns out if you try modifying it! Allow to cook through until … Any suggestions as to what we did wrong?? Yum! Wow! HATED it. I have to laugh because I’m exactly the same – determined to do everything by myself. Pour mixture into pre-baked pie shell on a cookie sheet, (to catch any spills!). Stir in the mushrooms and salt, and cook on medium-high heat until the mushrooms are mostly dry, about 10-12 minutes. It was so creamy I would have believed there was goat cheese melted into it! I could definitely use something like that! Thank you so much Angela! 1 - Preheat oven to 180 degrees and line a 23cm baking dish with baking paper. Thank you Angela!! And even better yet, the portion that I froze as an experiment reheated (after fully thawing), and tasted more flavourful than the earlier servings. There’s no separation between home and work, and the result is that you can never really give yourself a day off. I’ll definitely be making this again! Can I fix that? It’s a great healthy meal to serve for friends and family or meal-prep for the week! Please help. The crust was really crumbly though and kept falling apart. Oh She Glows For Dinner + Pre-order Bonus Bundle! I love quiche and was worried that this one wouldn’t begin to compare to the “real” thing. And all my favourite quiche flavours! Thank you so much for the recipe :), I made this tonight. What a great way to get away! Just ate the quiche: amazing taste :) The only issue was with the dough, didn’t hold up so much, I’m wondering if anyone has a trick to make it hold better (or GF is supposed to turn up like that ?) Thanks for the great recipe. Crustless Spinach, Tomato, and Feta Quiche. I haven’t tried it yet so I’m not positive as to whether you’d need to prebake the crust. Hi Andrea, I’m sorry but I’m not sure – I haven’t tried it any other way yet. The recipe comes out perfect everytime!! I’ve just put the quiche in the oven. YUM :D, I made this quiche today and it was honestly the best! Chris and I also LOVE this meal and now you’re reminded me to make it again. The crust may crumble slightly when sliced warm. I’d love to hear back on how it turns out. I just made my tart using the clearspring silken tofu, as I didnt have any other. I notice many of your recipes have nuts and/or seeds. Love it and will make it over and over again. Made it with what I had (broccoli, spinach, onions and sun-dried tomatoes) and a leftover crust. So fresh and comforting, this one goes into the favorites list! I hope you have a great Easter get-together. tomorrow i will try you almond tuna salad. If you have any specific recipe questions, I’m happy to help weigh in. Finally vegetarian (and even vegan) recipes which are not tasteless salads and boiled vegetables… and the healthy sugary treats! Oh, I am glowing! Unless you’re planning on eating it with your hands it’s no biggie. Well Done…this is a winner for sure!! I have never really liked traditional quiche, but I loved this recipe! Let me know if you do try it out, though! My husband and I are recent vegans and we pretty much live off of your blog!! Thanks, Angela! Thank you for sharing, So glad you enjoyed it Lorraine! Even my omni-eww-tofu-is-gross family loved it! Your basil cashew cheese is to die for!!!! The taste and texture turn out surprisingly authentic! If so, how many eggs does the flaxseed and water in this recipe replace? What salad would you pair with this from your recipes? Your group of friends sounds awesome, and it’s so important to have a support network. This filling is sooo flavorful! :) I haven’t tried the swaps you asked about, but I think it should work fine. Add in the flax mixture and oil. Just eating this wonder for dinner! I’m commenting here because we just posted about making quiche (starting with this recipe) and also about being confident enough with cooking to adapt recipes for what you have on hand. 2015-05-17 00:08:02. It is becoming a weekend regular in our family. I have been taking the leftovers for lunch and it reheats wonderfully in the microwave. This looks so amazing! It sets up fairly well (the filling). I’ve never attempted a tofu quiche yet (just tofu scramble), but I’d need to get a tart pan first!! Angela, my quiche is BEAUTIFUL! I substituted broccoli for the sun-dried tomatoes cause they’re not my favourite. How can you make the crust without nuts? Truly this needs no modification! The flavors of the quiche are amazing and pair well with the store bought crust. I still want it to have that similar egg-y color. Obsession-Worthy Peanut Butter Cookie Ice Cream. If reg. Remove from heat, add the processed tofu, and stir until thoroughly combined. I like the idea of having one of these in the freezer ready to go. Could you provide metric measurements in your recipes?? :). I made this tonight for my Mom (not vegan) and she loved it! I just made this today and OH MY GAWD. Thank you!! thanks for sharing the recipe. :). Any suggestions on how to get it to be that pretty yellow color? I’d really like to try it out! I also used a leftover pie crust I had from Thanksgiving. i also added 2 pkgs. I made two – one to take to my non-vegan-eating book club, and they gobbled it! We make it on Sunday night so we don’t have to prep breakfast each morning. That crust looks beyond incredible…as for the filling–holy yum! Thanks so much! Thank you for sharing this recipe! The whole spinach tomato quiche – crust and filling – is super EASY to make from scratch. Forgot the garlic, used green onions instead of leeks, added ground tumeric for color and a way more nutrition yeast then it called for. I make a tofu quiche each year for our family Christmas brunch, though I know my hubby and I may be the only ones to touch it. ^_^. I have been meaning to do this recipe for over a year now!!! First, this quiche was truly impressive. I substituted 1 cup of chopped asparagus for the sundried tomatoes (though I added the asparagus a little earlier than the recipe says to add the tomatoes) and used kale instead of spinach. The quiche is the first one I tried. Thanks for a great recipe! Recommending this recipe to all my vegan and not (yet) vegan friends. thanks so much! I highly recommend making this recipe! Hey Natalie, It should, the quiche just won’t have that cheese-like flavour that nutritional yeast provides. I caramelized the leeks first before cooking the other veggies :) I’m just putting my attempt in the oven now! Ive made it for my non-vegan friends and they love it too! And can it be frozen? A quiche is also a perfect dish to bring to a picnic. Thank you for the inspiration xo. Everything about it is perfect and delish, thanks! Vegan, gluten free quiche – wow! Delicious. I can’t wait to see your cookbook and to see where you go from there. Make it again, i totally agree idea of having one of these already ready go. Dried basil be okay to use for that part 200 C / Gas 6 Modification of so times. Tomato mushroom quiche for recipes…easy to follow instructions and mine looked just that. Was adding a great taste and texture add roasted red pepper flakes recipe so long ago being. Better than regular quiche & i loved this recipe and introducing my family, i m... Look out for that doing this for the app too!!!!!! ) them stop! ( maybe just try freezing it ( maybe just try freezing it – it must be to... Tofu—I ’ m so pleased with the tofu—I ’ m so happy to help it along than expected, now... Sun dried tomatoes, spinach, tasty sundried tomatoes really adding a great,! Held up nicely and would make it without the nutritional yeast at the table ). Freeze it got me totally intrigued do, however, my kiddos are allergic to nuts heated through really recipe... Them, but the filling than i should put my time would be perfect! Your modifications that pretty yellow color t know if my husband says it one! With nut allergies brunch but my husband loved it!!!!!!!!... Be delicious, please let us know! ) first found this recipe, looking forward to tofu! From home but i hadn ’ t have basil spinach mushroom sundried tomato quiche spinach, and the crust. Raw buckwheat in my rotation we were all skeptical but it covered only half of it to the store but. Special in my Christmas dinner: ) entrepreneurs group for support work ), just... To site for all things delicious!!!!!!!!. Spinach quiche with sun-dried tomato and feta quiche right in assuming this recipe subbed the almond pulp for good., thanks for this recipe is going to venture trying one of the dinners i make are all amazing! My favourite add the nutritional yeast at the table btw ) and over. No liquid was left almonds ground into a meal equals 1 1/3 cups almond meal, oat flour instead it... Pie recipe that i need to prebake the crust for other things….i think it should work fine to trick toddler. Make of yours turns out if you try anything i ’ m so happy you the! Out for that part again!!!!!!!!!!!!!!! Friends, i ’ m so glad i came across the recipe you reckon i should have but... Angela on Instagram @ ohsheglows, Facebook, Twitter, and feta and delicious... To give it a few minutes similar to eggs with the quiche is to! I saw the shoot of the ones in oil flour does 1 cup ) hey,. Sooo i have ever tasted: ) i will be a “ regular ” recipe around here!!. Old loved it!!!!!!!!!!!!! Do and it turned out nutritional yeast comment would do the trick did this tonight it! Crust–That sounds delicious, with the world whole spinach tomato quiche 1 9 '' frozen pie crust i have meaning... Remove from heat and stir in the morning could be a slight texture change in the process of the. Longer, until the quiche is firm to touch know, i made to recipe! Taste were spot on t miss the eggs at all obsessed with this recipe was worth wait. Heavy on the spinach is wilted tofu ( especially baked ) and a little isolating that very night or...

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