Sundried Tomato, Mushroom, and Spinach Tofu Quiche

If you’re looking for a savory and delicious vegan dish, try our Sundried Tomato, Mushroom, and Spinach Tofu Quiche recipe.

Sundried Tomato, Mushroom, and Spinach Tofu Quiche

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 8

Sundried Tomato, Mushroom, and Spinach Tofu Quiche

We’re all about easy recipes, but sometimes we come across such a delicious concoction that we’re willing to put in more time and effort to make a savory meal. That’s the case with this delicious vegan, gluten-free, and sugar-free Sundried Tomato, Mushroom, and Spinach Tofu Quiche recipe from Oh She Glows.

Not only do the images make us feel like we haven’t eaten in a week, the ingredients are so healthy and fresh that we’re in love. The best part is you can change up the recipe with different vegetables when you want something a little different.


    For the crust:
  • 1 tablespoon ground flax + 3 tablespoons water (mix together)
  • 1 cup whole almonds (ground into flour)
  • 1 cup rolled oats (ground into flour)
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1 tablespoon coconut oil
  • 1-2.5 tablespoon water (as needed)
  • For the quiche:
  • 1 block (14-oz) firm tofu
  • 1 tablespoon coconut oil
  • 1 leek or yellow onion (thinly sliced)
  • 3 large garlic cloves (minced)
  • 3 cups (8-oz) cremini mushrooms (sliced)
  • 1/2 cup fresh chives (finely chopped)
  • 1/2 cup fresh basil leaves (finely chopped)
  • 1/3 cup sun-dried tomatoes, oil-packed (finely chopped)
  • 1 cup baby spinach
  • 2 tablespoon nutritional yeast
  • 1 teaspoon dried oregano
  • 3/4-1 teaspoon sea salt
  • Black pepper (to taste)
  • Red pepper flakes (to taste)


  1. Preheat oven to 350F. Lightly grease a round 10-inch pan or a 9-inch glass pie dish.
  2. Rinse the tofu and wrap it in tea towels with a few books placed on top to press out the water.
  3. For the crust: Whisk together the flax and water in a small bowl and set aside. It will turn into gel as you work.
  4. In a large bowl, combine the almond meal, oat flour, parsley, oregano, and salt.
  5. Add the flax mixture and oil to the large bowl. Stir until mostly combined, and add additional water until the dough is sticky (the dough should stick together when you press it between your fingers).
  6. Crumble the dough evenly over the base of the greased pan. Press the mixture evenly into the pan. Start at the center and work your way outward and up the sides of the pan. Use a fork to poke holes in the dough so air can escape.
  7. Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to your touch. Set aside to cool while you prepare the filling. Increase oven temperature to 375F.
  8. For the filling: Break the tofu into 4 pieces and place in food processor. Process until the texture is smooth and creamy. Add a tiny splash of almond milk to improve texture as needed.
  9. In a skillet, sauté the leek (or onion) and garlic over medium heat. Stir in the mushrooms and salt, and cook on medium-high heat until the mushrooms are mostly dry, about 10-12 minutes. Add the herbs, sundried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes. Mix until combined and cook until the spinach is wilted.
  10. Remove from heat, add the processed tofu, and stir until thoroughly combined. Adjust seasoning to taste.
  11. Spoon the filling into baked crust and smooth out with a spoon.
  12. Bake quiche, uncovered, at 375F for 33-37 minutes. The quiche should be firm to the touch.
  13. Cool the quiche for 15-20 minutes on a cooling rack before serving.


Image courtesy of Oh She Glows.

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