Greens "Quiche"
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound extra-firm tofu
- ¼cup nutritional yeast
- ¼cup cornstarch
- 1½tablespoons Dijon mustard
- 1tablespoon lemon juice
- 1teaspoon onion powder (granulated)
- 1teaspoon garlic powder (granulated)
- ½teaspoon turmeric
- ½teaspoon salt
- ¼teaspoon red pepper flakes
- 4cups chopped greens
Nutritional analysis per serving (6 servings)
110 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 12 grams protein; 231 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Grease a shallow 9-inch pie dish and set aside.
- Step 3
Combine all ingredients, except greens, in a food processor or blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary.
- Step 4
Mix in greens, and transfer batter to a pie dish.
- Step 5
Using a spatula, spread the mixture around so it’s even and tight.
- Step 6
Bake for 30 to 40 minutes, or until golden and the center is firm (not mushy).
- Step 7
Allow to cool for at least 10 minutes before slicing (serving at room temperature is best).
- Make ahead: You can make and store the mixture in an airtight container until you’re ready to bake, or bake the quiche a day or two ahead of time and gently reheat in your oven on warm for 10 to 20 minutes.
Private Notes
Comments
Oof, this was a rare miss for me, and I am a very experienced vegan cook who's made successful, tasty tofu quiches in the past. And it's even rarer that I find something I cooked practically inedible. I used collard greens, and I think it would have been much better if I had pre-cooked the greens rather than adding them raw against my instincts—the bitterness did not go away. If you're looking for a similar (but good) recipe for vegan tofu quiche: see the Minimalist Baker website.
Not normally a fan of trying to hide tofu - let each ingredient be its own thing - but this was pretty good. Way too much mustard though; suggest cutting in half. A good use for tired greens
Recipe doesn't indicate that water from tofu packaging should be included, so I didn't, but then the ingredients were not wet enough to blend. So I added a few splashes of almond milk to make the batter pourable, and it turned out delicious and wonderful. A keeper!
The flavour of this quiche was pretty good (following the recommendations of other commenters) but the texture was an absolute no-go for me- mushy and unpalatable. I will not make this dish again.
Not sure what went wrong, but it turned out inedible. I agree with others that there was probably too much mustard.
I subbed leeks and mushrooms for the greens, precooked them on the stovetop for 15 minutes or so which turned out lovely. First time making a tofu ‘quiche’, and I would say to reduce the turmeric and corn starch. Mine turned out a bit chalky tasting. Definitely going to keep tweaking this one and make some new variations. Great jumping off point for vegan egg bakes
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