Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche
Ingredients
The crust
-
1
tbsp
ground flax
-
3
tbsp
water
-
1
cup
whole almonds
-
1
cup
gluten-free rolled oats or buckwheat groats
-
1
tsp
dried parsley
-
1
tsp
dried oregano
-
½
tsp
kosher salt
-
1
tbsp
coconut oil or olive oil
-
1-2.5
tbsp
water
The filling
-
1
block (14-oz)
firm tofu
-
1
tbsp
coconut oil or olive oil
-
1
leek or yellow onion
thinly sliced
-
3
large
garlic cloves, minced
-
3
cups (8-oz)
sliced cremini mushrooms
-
½
cup
fresh chives, finely chopped
-
½
cup
fresh basil leaves, finely chopped
-
⅓
cup
oil-packed sun-dried tomatoes, finely chopped
-
1
cup
baby spinach
-
2
tbsp
nutritional yeast
-
1
tsp
dried oregano
-
¾-1
tsp
fine grain sea salt
-
to taste
black pepper
-
to taste
red pepper flakes
Instructions
- Preheat the oven to 350°F and grease a round 10-inch tart pan or a 9-inch glass pie dish.
- Press the rinsed tofu to remove excess water while preparing the crust.
- Mix ground flax and water in a small bowl and set aside to gel.
- In a large bowl, combine almond meal, oat flour, parsley, oregano, and salt.
- Add the flax mixture and oil, mixing until combined, then add water until the dough is sticky.
- Press the dough evenly into the tart pan and poke holes for air to escape.
- Bake the crust for 13-16 minutes until lightly golden and firm, then set aside to cool.
- Increase the oven temperature to 375°F.
- Process the tofu in a food processor until smooth, adding almond milk if needed.
- In a skillet, sauté the leek and garlic in oil, then add mushrooms and cook until water evaporates.
- Stir in herbs, sun-dried tomatoes, spinach, nutritional yeast, and seasonings until combined.
- Mix in the processed tofu and spoon the filling into the baked crust.
- Bake the quiche for 33-37 minutes until firm to the touch, then cool for 15-20 minutes before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
260
Total fat
17g
Total carbohydrates
18g
Total protein
12g
Sodium
340mg
Cholesterol
0mg
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