Nutritional Info

Nutrition Facts

Serving Size 1 (159g)

Calories 104
Calories from Fat 21 (21%)
Amount Per Serving %DIV
Total Fat 2.4g 4%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 124.1mg 5%
Potassium 394.6mg 8%
Total Carbohydrate 13.5g 5%
Dietary Fiber 2.9g 12%
Sugars 2.2g
Protein 7.7g 15%

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Recipe Description
It's hard to believe there are no eggs or cheese in this wonderful quiche! You can choose to bake it without the crust, if you'd rather keep it lower in carbs and calories (and gluten free).
Prep time
15 min
Cook time
50 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  extra firm silken tofu
2 Tablespoon(T)  nondairy butter
2 Tablespoon(T)  nutritional yeast
3 Tablespoon(T)  brown rice
2 Tablespoon(T)  ground toasted almonds
1/2 Teaspoon(t)  fine sea salt, to taste
1/4 Teaspoon(t)  ground black pepper
1/4 Teaspoon(t)  ground nutmeg
1/4 Teaspoon(t)  turmeric
1/2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  garlic powder
1 Teaspoon(t)  dried minced onion
2 Cup(c)  frozen chopped spinach, thawed, squeezed dry


Preheat the oven to 375°F . Lightly coat an 8-inch (20-cm) or 9-inch (23-cm) pie plate with nonstick cooking spray.

To make the crust: Combine the flour, peanut butter. and salt in a food processor. Pulse a few times to combine. Add the agave, if using. and the milk. a little at a time, until a dough forms.

Roll out as thinly as possible and fit to the pie plate. Prick the crust with a fork to prevent air bubbles. Set aside.

To make the filling: Combine the tofu, butter. yeast, flour. almonds, salt, pepper, nutmeg, turmeric, baking powder, garlic powder. and minced onion in a food processor.

Blend until smooth, scraping the sides occasionally. Add the spinach, and pulse just a few times to combine. Pour the filling into the prepared crust.

Bake for 40 minutes, or until the edges of the crust are golden brown and the filling is set. Let stand for 10 minutes on a wire rack before slicing and serving.


Additional notes

For the crust:
2 cups (240 g) light spelt flour
1/4 cup plus 2 tablespoons (96 g) creamy natural
peanut butter
1/2teaspoon fine sea salt
1 tablespoon (21 g) agave nectar (optional)
1/2 cup (120 ml) unsweetened almond or other
nondairy milk

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Spinach Quiche
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