Greens "Quiche"
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound extra-firm tofu
- ¼cup nutritional yeast
- ¼cup cornstarch
- 1½tablespoons Dijon mustard
- 1tablespoon lemon juice
- 1teaspoon onion powder (granulated)
- 1teaspoon garlic powder (granulated)
- ½teaspoon turmeric
- ½teaspoon salt
- ¼teaspoon red pepper flakes
- 4cups chopped greens
Nutritional analysis per serving (6 servings)
110 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 12 grams protein; 231 milligrams sodium
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.
Powered by
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.
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
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!
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.
Not sure what went wrong, but it turned out inedible. I agree with others that there was probably too much mustard.