Sun-Dried Tomato Spinach Quiche
Author: 
Recipe type: Breakfast
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This quiche is perfect for breakfast. It has the eggy texture and flavour without the egg!
Ingredients
  • FOR THE CRUST:
  • 1 tablespoon ground flax + 3 tablespoons water, mixed together
  • 1 c. almond flour (I ground almonds for this)
  • 1 c. quinoa flakes
  • 1 tsp. dried parsley
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • 1 Tbsp. coconut oil
  • 2.5 Tbsp. water
  • FOR THE QUICHE:
  • 1 block (14-oz) extra firm tofu
  • 1 Tbsp. coconut oil
  • 2 tsp. onion powder
  • 1 Tbsp. garlic powder
  • 3 c. cremini mushrooms
  • ½ c. fresh basil leaves, finely chopped
  • ⅓ cup oil-packed sun-dried tomatoes, finely chopped (keep ⅓ c. oil)
  • 1 c. spinach
  • 2 Tbsp. nutritional yeast
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • Black pepper, to taste
  • Red pepper flakes, to taste
Instructions
  1. Preheat oven to 350F and lightly grease a round 10-inch tart pan.
  2. Press tofu between multiple paper towels to drain the liquid. Set aside.
  3. Start with the crust by whisking together flax and water mixture in a small bowl and set aside so it can gel up.
  4. In a large bowl, stir together the almond meal, quinoa flakes, parsley, oregano, and salt.
  5. Add in the flax mixture, water, and oil. Stir until everything is combined.
  6. Press the mixture evenly into the pan, and up the sides of the pan.
  7. Bake the crust at 350F for 15 minutes, and then set aside.
  8. To make the filling, start by processing the tofu and almond milk until smooth and creamy.
  9. In a skillet, add oil and mushrooms, season with garlic powder, onion powder, and salt cooking on medium-high heat for about 10-12 minutes.
  10. Stir in the chopped herbs, sun-dried tomatoes (with oil), spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.
  11. Remove from heat and stir in the processed tofu until thoroughly combined.
  12. Spoon mixture into baked crust and smooth out with a spoon until even.
  13. Bake quiche, for 35 minutes, until you can insert a toothpick and have it come out clean.
Notes
Recipe adapted from Oh She Glows
Recipe by Live Run Eat Grow at https://www.liveruneatgrow.com/2015/07/10/sun-dried-tomato-spinach-quiche/