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Spinach Quiche with Fakin Bacon

What you need: 

2 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 cup mild flavored oil
1/3 to 1/2 cup apple juice
1 LB firm tofu
1/2 cup soy milk, plain
1/2 teaspoon turmeric
salt & pepper and nutmeg to taste
2 medium onions, chopped
1/2 of 6 oz. package Fakin Bacon or other tempeh, chopped
1/2 LB spinach, washe'd with stems removed

What you do: 

Heat oven to 400 degrees. In medium bowl, mix the flour and salt, stir in oil with a fork. Add the apple juice and mix well. The dough will seem very wet at first but will dry quickly. Pat dough into 9 pie pan. Prick bottom with fork. Bake crust for 10 minutes. Set aside. Reset oven to 350 degrees.
Cream the tofu, soy milk, and turmeric in a food processor until absolutely smooth. Transfer to a large bowl and adjust the seasonings.
Saute the onions in a little oil until soft. Heat the Fakin Bacon or other tempeh either by sauteing or in the microwave. Cook the spinach in a little water until completely wilted, drain, rinse with cold water, squeeze dry, and chop.
Add everything to the tofu mixture and blend well. Adjust the seasonings. Pour into the pie she'll and bake at 350 degrees for 45 minutes. Allow 10 minutes to cool before cutting. Enjoy!

Preparation Time: 
1 1/2 hours
Cooking Time: 
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

Just an update....this will definitely be made again!!! I would, perhaps, put some more spices in it  next time...... ;)b

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I am trying this recipe now but using a different pie cust recipe........I hope it works out.....the tofu and soya milk combo is quite thick...is it supposed to be thick? I am a new Vegan and getting used to the new textures of food :-[

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I've made this several times now, and it is the best vegan quiche ever. I don't use the crust recipe provided, but my own recipe (just 1.5 cups flour, a bit of salt, 1/2 cup margarine and a bit of soymilk). I don't think I've ever made it with spinach, either. Usually I use gimme lean sausage, broccoli, mushrooms, and onion. This time I used kale. And made a smaller version. Yum.

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This was so good I made it twice in one week.  Instead of making the crust I bought a frozen crust and I used fake bacon and bacon bits.  SOOOOOO Tasty!!  I highly recommend it!!! 

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forgot to mention I used broccoli instead of spinach!

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I made some changes to the recipe.  I used a pre-made crust...  I added organic baby bella mushrooms sliced and three cloves of garlic minced to the sauteed onions.  I also used nutritional yeast and vegan parmesan cheese in the mix.  Amazing............................

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This was really good - I gave it 4 stars.  The only reason it didn't get 5 is coz I'm not sure about the crust.

I made it the other night for my dinner.  Before I made it my non-veg bf said he didn't want any as he didn't think it would work.  And then when we sat down for dinner he was jealous of my dinner! He he he.

I didn't use any facon and added mushrooms and loads of garlic instead (just coz these go into everything I cook).  Loved the spinach in it - I used defrosted frozen spinach and it was good.

My pastry was kinda springy and would not stretch to fit my dish properly.  Next time i think i will make it as a crustless quiche and I think this will work well (will also cut down on alot of the fat as well)
In fact I'm gonna go to the shops for more tofu in a while and will make this for dinner - will let you know if the crustless thing works!

Thanks for a good recipe.

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That was delicious. I didn't use fake bacon, but I added a few different spices. My veggy sister loved it, and so did my non-veggy brother and mom. Oh but my crust sucked. I need to work on that, lol.

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I enjoyed the texture of the filling.  The pastry recipe is also good, one I'd definitely use in other recipes as well.

I have yet to try this with spinach - I've made it with both brocolli and with red peppers and mushrooms.  A good helping of nutritional yeast adds a bit more taste to the filling.  The tofu would be a great carrier for any tasty veggies.  I do find it usually a bit bland - I don't know where the salt goes in between tasting the raw mixture and taking the finished product out of the oven. 

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This quiche (my adorable niece pronounces this 'quitch,' so I do too) was freaking fantastic! I was never a big egg fan when I still included them in my diet, and this is way better than any "real" quiche I can remember having. The crust is great, but I did have to bake it a bit over the ten minutes, but this is probably just a particular issue with my oven. Great recipe!

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