Greens "Quiche"
Updated March 27, 2016
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound extra-firm tofu
¼ cup nutritional yeast
¼ cup cornstarch
1 ½ tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon onion powder (granulated)
1 teaspoon garlic powder (granulated)
½ teaspoon turmeric
½ teaspoon salt
¼ teaspoon red pepper flakes
4 cups chopped greens
Nutritional analysis per serving (6 servings)
12 grams carbs; 116 calories; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 4 grams fiber; 231 milligrams sodium; 12 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Grease a shallow 9-inch pie dish and set aside.
- Step 3
Combine all ingredients, except greens, in a food processor or blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary.
- Step 4
Mix in greens, and transfer batter to a pie dish.
- Step 5
Using a spatula, spread the mixture around so it’s even and tight.
- Step 6
Bake for 30 to 40 minutes, or until golden and the center is firm (not mushy).
- Step 7
Allow to cool for at least 10 minutes before slicing (serving at room temperature is best).
Make ahead: You can make and store the mixture in an airtight container until you’re ready to bake, or bake the quiche a day or two ahead of time and gently reheat in your oven on warm for 10 to 20 minutes.
Private Notes
Comments
Oof, this was a rare miss for me, and I am a very experienced vegan cook who's made successful, tasty tofu quiches in the past. And it's even rarer that I find something I cooked practically inedible. I used collard greens, and I think it would have been much better if I had pre-cooked the greens rather than adding them raw against my instincts—the bitterness did not go away. If you're looking for a similar (but good) recipe for vegan tofu quiche: see the Minimalist Baker website.
Recipe doesn't indicate that water from tofu packaging should be included, so I didn't, but then the ingredients were not wet enough to blend. So I added a few splashes of almond milk to make the batter pourable, and it turned out delicious and wonderful. A keeper!
Not normally a fan of trying to hide tofu - let each ingredient be its own thing - but this was pretty good. Way too much mustard though; suggest cutting in half. A good use for tired greens
Omit the cornstarch — it’s better without it. I’ve made this multiple times, using the recipe as a guide but going off script. It was always great. Today, however, I made it as written … and it’s not nearly as good. The problem: it’s the cornstarch, which I’ve never used in it before. It turned the texture of this really tasty pie into some weird vegan, GF mush. Leaving out the cornstarch, which I assumed the author/chef included to suck up any moisture from the greens that are cooked inside the pie, produces a springy pie with a nice chew. With the cornstarch, the pie’s texture is highly unappealing. And the pie, even with greens cooking in it, has never been watery. BTW, I used collards as my greens (plus some bell pepper and zucchini) and the flavor is great, altho the garlic powder is a bit over the top. I also had to add a tablespoon of water to get my incredibly extra form tofu to blend but that will vary based on batch.
I used extra firm tofu, which was maybe a mistake, but the texture was so disgusting when cooked that we threw it all away. Should have read the comments first.
The flavour of this quiche was pretty good (following the recommendations of other commenters) but the texture was an absolute no-go for me- mushy and unpalatable. I will not make this dish again.