Do you recommend a substitute. The crust was amazing (and held together perfectly), and the filling…omg! A lot of times I make it without the crust to save time. I made it yesterday. I can’t wait to make it again, because I am going to finish it fast. My husband does not like sundried tomatoes. Increase oven temperature to 375F. My son has an intolerance. I have just found your site and want to thank you so much. I made it tonight. I have been eating a plant based diet for almost 3 years and have to admit that quiche was something that I missed eating, but not any more. You really can never fail with your recipes – I have tried a few already. Probably more like one of the many things in a cycle of “omg this is the best thing ever.” Eat it exclusively for 2 weeks. 2074 calories roughly for the entire tart. This is hands-down one of my top 5 vegan recipes! You can’t really sneak in turmeric because it shouts its’ presence with its’ mustard yellow brightness. The dough should stick together when you press it between your fingers. they’re all very detailed and would love to pictures of my own creations, Thanks! Or have you not yet determined what is/was going on? So chickpea is a perfect subsitute. The herbs and hints of almond in the crust are delicious. However, I have been wanting to try it using cooked chickpeas…I just really don’t know if it’ll firm up the same as tofu. I do not have a food processor. Vegan, gluten free quiche – wow! Thank you for this!!! 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. I love tofu quiche so much! (I didn’t use oil, and I used herbes de Provence instead of parsley.). There’s no separation between home and work, and the result is that you can never really give yourself a day off. The filling turned out nice and creamy, and surprisingly good for vegan, but the crust tasted like sand and fell apart. I then did the same recipe for a couple of friends who came over for lunch a few days later. It’s really cool how the flour sort of forms its own crust. Make something new. They look fantastic!! 1 cup of almonds ground into a meal equals 1 1/3 cups almond meal. So beautiful! This was the perfect chance to get into it. This is becoming one of my most requested meals! (FYI, the flavor DOES change after cooking, so: a) don’t sample the batter raw, b) wait til cooking to judge the recipe. Could you recommend a replacement ingredient? Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. It was great. Yields 8. Hey Miriam, I’m so happy to hear this! Even Eric went crazy for this quiche, often enjoying leftovers twice a day until it was finished. Gently combine spinach, mushrooms, onion and feta cheese in a … I always like making a nice breakfast on holidays and this was perfect. Tofu’s texture tends to change when freezing and thawing, so if you’re fine with that I think freezing should be okay too. I guess it would help… But the pastry turned out well, even with “my size” of a cup :-). I’m so happy you loved it the first time :), I have been plant-based for almost a month and it’s amazing to find such creative vegan recipes. Unfortunately making the quiche is a little messy because of the food processor part, but so worth it! Super great recipe I am so happy with it! Hi Lisa, This quiche is fabulous. Two of my faves right there and I bet the texture of them in the quiche is just heavenly! We are huge fans! So happy you all enjoyed it! :), I made this for dinner last night! Meanwhile, beat/whisk egg whites until very frothy. HATED it. Will definitely make again with a different crust. (At least I think it’s new!) Majority Of the dinners I make are all thanks to you and your wonderful creativity. Spoon mixture into baked crust and smooth out with a spoon until even. I loved the tofu based, it was the first time I cooked and loved it. I just made this! Delicious things are happening in my office today. Didn’t have time to make a crust, so after I had completed preparation of your ingredients, I added some quinoa I had left over from a previous meal. In a large bowl, combine the almond meal, oat flour, parsley, oregano, and salt. In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt. The addition of basil to this recipe really makes it special in my opinion, just a perfect savory bite! I’m thinking that I need to make 2 quiche pies so that they can at least have 2 pieces each. I could have eaten the whole thing! :) I wish I could be a part of your business group. My crust was made with leftover cooked black rice, the ground flax seed in water, olive oil & spices. This is a fantastic recipe! 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