For a richer flavor, consider using olive oil instead of vegetable oil. If you don't have oyster mushrooms, cremini mushrooms work well as a substitute. Pressing the tofu before blending removes excess water and results in a smoother, creamier filling. Wrap the tofu in paper towels and place a heavy object on top for about 30 minutes. Feel free to experiment with different cheeses. Gruyere or Monterey Jack would also be delicious.
Spinach and Red Chard Quiche
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 10 mins
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SERVING5 People
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VIEWS151
A surprisingly delicious and healthy quiche, this recipe uses tofu to create a creamy, egg-free filling that perfectly complements the earthy flavors of spinach and chard. A guaranteed crowd-pleaser, even for those skeptical of tofu-based dishes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol21 mg
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Fiber6 g
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Protein24 g
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Saturated Fat9 g
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Sodium816 mg
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Sugar3 g
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Fat28 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 10 mins Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes. (15 minutes)
03 Step
Recipe View 10 mins Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat. (15 minutes)
04 Step
Recipe View 5 mins In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust. (10 minutes)
05 Step
Recipe View 30 mins Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned. (30 minutes)
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RECIPE REVIEWS
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Paula Okon
Dec 12, 2024I added a pinch of red pepper flakes for a little extra heat. It was delicious!
Sherman Olson
Jun 25, 2024The crust turned out a little soggy for me, next time I will blind bake it longer.
Rosalind Dibbert
May 8, 2024This is a great way to use up extra spinach and chard from the garden. My family loves it!
Jackeline Dicki
Dec 25, 2023I was skeptical about a tofu-based quiche, but this recipe completely changed my mind! It's so flavorful and creamy.