Spinach Tofu Quiche

Sunday February 5, 2017


Sesame Crust

1 12/3 cups whole wheat pastry flour or white spelt flour

1/4 cup light olive oil

1 tablespoon white sesame seeds

1/3 cup plain chilled sparkling mineral water

Spinach filling

1 (14- to 16-ounce) container firm tofu, drained

1/3 cup milk of choice

1/2 teaspoon sea salt, or to taste, or 1 1/2 tablespoons tamari soy sauce

1/2 teaspoon pepper

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

2/3 cup shredded Cheddar cheese

1/2 cup shredded Swiss cheese


Prepare the dough first. Combine the flour, oil, and sesame seeds. Add enough sparkling water to make a pliable dough. Let rest 30 minutes. Roll out the dough on a lightly floured surface and line a 9 inch tart pan with removable bottom or pie plate.

Preheat oven to 350 degrees F.

In a blender or with an immersion blender in a deep bowl, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt or tamari and pepper.

In a medium bowl, combine spinach, Cheddar cheese, Swiss cheese and pour in the tofu mixture. Mix well, and pour into prepared pie crust.

Bake in preheated oven for 35 to 40 minutes, or until set and golden brown on top. Let rest 10 minutes before slicing. Good hot, cold, or room temperature.

Recipe and text copyright Beth Hensperger 2017

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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