Eggless Tofu Spinach Quiche

Eggless Tofu Spinach Quiche

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CookingForDummies 8

"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!"
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Ingredients

45 m servings 288 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 489 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt and pepper.
  3. In a medium bowl, combine spinach, garlic, onion, Cheddar cheese, Swiss cheese and tofu mixture. Mix well, and pour into prepared pie crust.
  4. Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.

Reviews

112
  1. 154 Ratings

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Most helpful positive review

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 whic...

Most helpful critical review

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,...

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 whic...

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,...

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...

This dish goes so fast at my house that I double the recipe, omit the crust and bake in a casserole dish.

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 ...

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...

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 are...

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 ha...

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 cr...