Quiche with Tofu and Spinach
A savory, protein-packed quiche with a creamy tofu filling and tender spinach, all baked in a flaky, golden crust. This vegetarian classic is perfect for brunch, lunch, or a light dinner, and comes together with simple, wholesome ingredients.
For 6 servings
- prep
Prepare the pie crust.
1.Combine flour and a pinch of salt in a mixing bowl.2.Cut in the cold cubed butter with a pastry blender until pieces are pea-sized.3.Add ice-cold water 1 tablespoon at a time, mixing until the dough just comes together.4.Form into a disc, wrap, and chill for 30 minutes.TIPDon't overwork the dough — visible pieces of butter create the flakiest crust. - prep
Roll out the dough and blind-bake.
1.Preheat the oven to 375°F (190°C).2.Roll out the dough on a floured surface to a 12-inch circle.3.Transfer to a 9-inch pie dish, trim the edges, and crimp.4.Line with parchment paper and fill with pie weights or dried beans.5.Bake for 15 minutes, remove weights and paper, and bake another 5 minutes until set.TIPChilling the dough-lined dish for 10 minutes before baking prevents shrinking. - prep
Press and crumble the tofu.
Press the block of firm tofu between paper towels to remove excess moisture for about 15 minutes. Crumble the tofu into small pieces and set aside.
- saute
Sauté the aromatic vegetables and spinach.
1.Heat olive oil in a skillet over medium heat.2.Add the chopped onion and cook until translucent, about 4 minutes.3.Stir in the minced garlic and cook for 30 seconds until fragrant.4.Add the chopped spinach and cook until just wilted, about 2 minutes.5.Remove from heat and let cool slightly.TIPSqueeze out any excess water from the cooked spinach to prevent a soggy quiche. - mix
Blend the tofu custard.
1.Add the crumbled tofu, milk, nutritional yeast, salt, black pepper, and nutmeg to a blender.2.Blend on high until completely smooth and creamy, scraping down the sides as needed.TIPA high-speed blender yields the creamiest texture — take your time to get it silky smooth. - assemble
Assemble the quiche.
1.Spread the sautéed vegetables evenly over the blind-baked crust.2.Pour the tofu custard mixture over the top.3.Gently tap the dish on the counter to release air bubbles. - bake
Bake the quiche until set and golden.
Place the quiche on a baking sheet and bake at 375°F (190°C) for 35 to 40 minutes. The center should be firm and the top lightly golden. Let cool for 10 minutes before slicing.
TIPCover the crust edges with foil if they brown too quickly during baking. - serve
Slice, garnish, and serve.
Slice into 6 wedges and serve warm or at room temperature. Garnish with a fresh crack of black pepper or a sprinkle of fresh herbs.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Press the tofu for at least 15 minutes to remove excess water — a drier tofu blends into a creamier custard without making the crust soggy.
- 2Squeeze the cooked spinach well in a clean kitchen towel; removing that extra liquid prevents a watery filling and keeps the quiche sliceable.
- 3Chill the rolled-out dough in the pie dish for 10 minutes before blind-baking to minimize shrinking and keep the crust shape intact.
- 4Use a high-speed blender and blend the tofu mixture until silky smooth — a quick blitz leaves graininess, but 60 seconds of blending yields a custard-like texture.
- 5Let the baked quiche rest for 10 minutes before slicing; this allows the custard to set fully so wedges hold together cleanly.
- 6If the crust edges brown too fast, tent them with foil rings or strips halfway through baking to protect them while the center finishes cooking.
Adapt it for your goals.
Vegan
Replace the whole milk with unsweetened oat or soy milk and use a vegan butter stick or solid coconut oil in the crust. The quiche remains just as creamy and savory — perfect for a fully plant-based brunch.
low oilLow-oil
Sauté the onion and garlic in 2–3 tablespoons of vegetable broth instead of olive oil, and use a press-in crust made with oil and cold water. This cuts fat while keeping the filling tender and flavorful.
gluten freeGluten-free
Substitute the all-purpose flour with a 1:1 gluten-free flour blend (with xanthan gum) for the crust. The texture will be slightly more delicate but still flaky and golden.
loaded veggieLoaded-veggie
Add 1/2 cup of sautéed mushrooms and 1/4 cup of roasted red peppers along with the spinach. This boosts umami and color, making the quiche heartier for a main course.
Why this is on our healthy list.
High in Plant-Based Protein
Firm tofu is the star protein source, providing a complete amino acid profile without animal products, supporting muscle repair and satiety.
Rich in Iron and Folate
Spinach contributes significant iron and folate, which help maintain healthy red blood cells and support energy levels.
Low in Saturated Fat
Using tofu instead of eggs and heavy cream keeps the saturated fat content lower while still delivering a creamy, satisfying texture.
Contains Bone-Supporting Nutrients
Tofu is naturally high in calcium and magnesium, both important for maintaining strong bones, especially in a dairy-free dish.
Frequently asked questions
Yes, bake and cool the quiche completely, then refrigerate it covered for up to 3 days. Reheat slices in a 350°F oven for 10 minutes to restore the crisp crust.
