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Eggless Tofu Spinach Quiche
SUBMITTED BY:
CookingForDummies
PHOTO BY:
UVASPY
"I make this quiche without eggs. The tofu gives it a good texture. I've brought it to potlucks where friends aren't vegetarian...no one ever knew! It is always a hit!"
RECIPE RATING:
Read Reviews
(52)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (8 ounce) container tofu
1/3 cup 1% milk
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon minced garlic
1/4 cup diced onion
2/3 cup shredded Cheddar cheese
1/2 cup shredded Swiss cheese
1 unbaked 9 inch pie crust
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt and pepper.
In a medium bowl, combine spinach, garlic, onion, Cheddar cheese, Swiss cheese and tofu mixture. Mix well, and pour into prepared pie crust.
Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.
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REVIEWS
Reviewed on Jan. 14, 2004 by NARA MEHLENBACHER
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NARA MEHLENBACHER
Jan. 14, 2004
I used fresh spinach - I am a vegetarian who needs a balanced set of vitamins and minerals to be happy :) so I added in a wealth of other vegetables - finely chopped brocolli, carrots, zucchini, red pepper (despite protests from other reviewers, brocolli really does add something to this recipe). My only warning would be there are many many subtle differences between tofu's - make sure you use a less bitter/sour type (some are relatively flavourless and you cannot taste the fermented flavour as much - these are better for this recipe).
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10 users found this review helpful
I used fresh spinach - I am a vegetarian who needs a balanced set of vitamins and minerals to...
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Reviewed on Apr. 8, 2003 by TINY POEM
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TINY POEM
Apr. 8, 2003
For those who are looking to cut the fat even more than just getting the eggs out - I substituted the recipe to include skim milk, crumbled feta cheese (4 ounces) and grated parmigiano-reggiano cheese (6 tablesppons), and it turned out pretty well. I could'nt tell you the fat content difference, but the calorie content have been cut to less than half (136 calories per serving). I also drained the tofu between paper towels, afterwards let it sit on tap water for a few minutes then drain it again - it was virtually "tofu-taste"-free as a result.
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9 users found this review helpful
For those who are looking to cut the fat even more than just getting the eggs out - I...
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Reviewed on Jan. 21, 2004 by CHRYSSLYN
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CHRYSSLYN
Jan. 21, 2004
This was pretty good, but next time I would use more than the suggested 8 oz of tofu, as the tofu-to-spinach ratio was definitely not to my taste- the quiche was almost entirely green! In my area, most tofu comes in 12 or 16 oz packages, anyway.
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7 users found this review helpful
This was pretty good, but next time I would use more than the suggested 8 oz of tofu, as the...
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Reviewed on Jan. 14, 2004 by MODROCKGURL
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MODROCKGURL
Jan. 14, 2004
This was really easy to make and turned out pretty well. I would recommend less garlic and more salt and pepper as it seemed pretty bland with just what the recipe called for. I only used half of the spinach in the package. I would also suggest getting a tofu that does not have a strong taste, as mine had that tofu taste, which my family did not like. One last thing I would do would be to cook it a little longer so that the crust is really brown. The 30 minutes that the recipe called for made my quiche a little mushy. I had to cook it longer, then it was perfect. As far as the crust goes, I would suggest getting the Marie Calendars Pie Crust, it was great! Otherwise, it was very good and easy to make with a few revisions for personal taste :)
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7 users found this review helpful
This was really easy to make and turned out pretty well. I would recommend less garlic and...
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Reviewed on Jul. 6, 2005 by KBDFMF
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KBDFMF
Jul. 6, 2005
This is one of my all-time favorite tofu dishes. I love that the basic recipe is simple to amend to use up any leftover veggies and cheeses in the fridge. My favorite combination to date uses crescent roll dough for the crust and contains a dash of lemon juice and about 2 tablespoons of dill in the filling to give it a tangy herbal kick. In my opinion, it's worth firing up the oven even in July to make this easy and delicious dish.
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6 users found this review helpful
This is one of my all-time favorite tofu dishes. I love that the basic recipe is simple to...
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Reviewed on Jan. 14, 2004 by
Marian
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Marian
Jan. 14, 2004
This is a delicious recipe for vegetarians and non-vegetarians alike. I have played around with it a bit at times adding different seasonings or different cheeses, but have remained true to the original poster. This is a keeper and great for breakfast, brunch, lunch, dinner, picnics, you name it. As a vegetarian, it was an easy to make meal that tasted great and I couldn't taste the tofu. In fact, I don't necessarily like the taste of raw tofu, but if you compare that to say chicken or any other meat that you simply stuck in the oven without proper preparation or seasoning, you probably would say it tasted pretty bad, too. If you are unsure about it, honestly try it once before saying that you don't like it. It's a great dish that everyone will enjoy. Just save yourself some grief and don't tell anyone that it has tofu in it. :) UPDATE: I highly recommend prebaking the crust for at least 10 minutes to get your crust to hold up well for this recipe. If you don't, it's ok, but it is even better when it is prebaked.
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6 users found this review helpful
This is a delicious recipe for vegetarians and non-vegetarians alike. I have played around...
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Reviewed on Jan. 21, 2004 by
ScullyKel
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ScullyKel
Jan. 21, 2004
The Texture was amazingly like a normal Quiche. The taste was wonderful, I went without the crust as one of the other posts had suggested. It was wonderful, will definitely make again! To add a little "egg" coloring I added 1tsp of powdered Mustard. Very good!
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5 users found this review helpful
The Texture was amazingly like a normal Quiche. The taste was wonderful, I went without the...
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Reviewed on Jan. 14, 2004 by JULIE MOERMOND
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JULIE MOERMOND
Jan. 14, 2004
This was EXCELLENT! It's the only thing I've ever eaten with tofu that I've liked remotely! Changes I made were: do it crustless, who needs the hassel and the fat! Also, sauted the onions with garlic ahead, used 1/2 t. dry mustard for color and flavor, replaced the swiss with pepper jack cheese, and added a small package (29 cent kind) of thin ham chopped - as I'm not vegetarian. My kids even ate this - real winner.
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5 users found this review helpful
This was EXCELLENT! It's the only thing I've ever eaten with tofu that I've liked remotely! ...
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Reviewed on Apr. 8, 2003 by CRSCOTT0901
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CRSCOTT0901
Apr. 8, 2003
This dish goes so fast at my house that I double the recipe, omit the crust and bake in a casserole dish.
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5 users found this review helpful
This dish goes so fast at my house that I double the recipe, omit the crust and bake in a...
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Reviewed on Feb. 3, 2007 by
sarai
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sarai
Feb. 3, 2007
I thought this recipe was excellent. I did make a few changes though. I used a 14oz package of tofu, rinsed and patted dry. I used 2/3 cup soy milk and about 1 1/2 cups pepperjack cheese which gave it a nice kick. I added mushrooms, a little dry mustard and a little nutmeg. And finally, instead of the crust I used the mandolin to slice some sweet potatoes and made a 'crust' out of that. I probably used about 2 tbsp olive oil in the bottom of the pan to prevent sticking. I cooked it on the bottom rack at 400 for about 45 minutes until the sweet potatoes looked golden brown from the bottom. Yumminess!
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4 users found this review helpful
I thought this recipe was excellent. I did make a few changes though. I used a 14oz package...
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