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Mushroom, Spinach, Tofu Quiche

Updated: Aug 22, 2022

Servings: 8

Prep time: 20 min Cooking time: 55 min



  • 1 Tbsp ground flax + 3 Tbsp water, stir together

  • 1 cup cassava flour (almond flour works well too)

  • 1 cup gluten-free rolled oats or buckwheat groats, ground into flour

  • 1/2 tsp kosher salt

  • 1/2 tsp black pepper

  • 1 Tbsp olive or avocado oil

  • 2 Tbsp water


  • 14 oz firm tofu

  • 1 Tbsp olive or avocado oil

  • 1 leek, thinly sliced

  • 2 garlic cloves, minced

  • 8 oz white mushrooms, sliced

  • 1/4 cup fresh chives, finely chopped

  • 1/4 cup fresh basil, finely chopped

  • 1/4 cup oil-packed sun-dried tomatoes, finely chopped

  • 1 cup baby spinach

  • 1 tbsp nutritional yeast (optional)

  • 1 tsp dried oregano

  • 1 tsp dried parsley

  • 1/2 tsp kosher salt

  • 1/2 tsp black pepper


1. Heat oven to 350°. Use avocado or olive oil to lightly grease a 10-inch tart pan. If you don't have a tart pan, you can use a 9-inch glass or ceramic pie dish.

2. Drain tofu and wrap in a few tea towels. Place a book or two on top of it. Set aside.

3. For the crust: Whisk together flax and water mixture in a small bowl and set aside for 10 mins.

4. In a large bowl, stir together the flours, salt, and pepper.

5. Add in the flax mixture and oil. Stir together, adding the remaining water until the dough is sticky.

6. Press the dough evenly over the base of the dish. Starting from the center of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.

7. Bake for 15 minutes, or until lightly golden and firm to touch. Set aside to cool. Increase oven temperature to 375°.

8. For the filling: Break apart tofu and put into a food processor. Process the tofu until smooth and creamy.

9. In a skillet, add oil and sauté the leek and garlic for 3 minutes. Stir in the mushrooms and cook for 5 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast (if using), oregano, parsley, salt, and pepper until combined. Cook for 2 minutes.

10. Remove from heat and stir in the tofu until thoroughly combined. Spoon mixture into baked crust and smooth out with a spoon until even.

11. Bake quiche at 375° for 30 minutes, until the quiche is firm to touch. Let quiche cool for 15 minutes. Slice and enjoy. Refrigerate leftovers for up to 4 days.

  • Asparagus or broccoli can be substituted for mushrooms and spinach. Kale is also a good substitute for spinach.

  • You can swap out any of the fresh or dried herbs to your desire.

RENEW Mushroom, Spinach, Tofu Quiche
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