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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: 
Recipe Category: 


This is quite yummy! I used a premade whole wheat piecrust (from Whole Foods), subbed broccoli for spinach (chopped small and steamed), extra-firm tofu (next time I will press and drain), and added 4 cloves of garlic and 2 tsps. of nutritional yeast, as well as a few dashes of ground red pepper and Mrs. Dash. I recommend all of these changes (if you don't have Mrs. Dash, you could alway choose a few key spices or herbs and toss those in instead).  Next time I will use more nutritional yeast and increase the amounts of the garlic/spices a bit. All in all, though, it was very good -- my bf and I ate 2/3 of the whole pie in one sitting. If you want to spend a lot of time on it, I think using roasted garlic and caramelized onions would be so delicious. Really, you can use this recipe as a base for any filling, so get creative! I served this with roasted potatoes and carrots -- yum! Thanks!


Pretty good, but could have been much tastier (and certainly has the potential to be).  I sauteed red onion, leeks, green pepper, mini bella mushrooms, broccoli, swiss chard, garlic and  "Canadian Veggie Bacon" ( for the filling (some toasted pine nuts would have been amazing but I didn't have any on hand).  To boost the flavour one might try adding veggie stock to the tofu mix and 3-4 cloves of garlic to the veggies (I tried 2 cloves).  The texture of the "egg" took some getting used to, but I think the dish grew on me as I ate it (I think I might prefer it veggie crumble style rather than smooth).  It was a cinch to throw together (even the crust was quick, and turned out awesome) and deserves at least 4 stars.  It could receive a 5-star rating after a little tweeking.  Great recipe!

---update.  Much tastier after sitting overnight in the fridge! Yum! A better texture and richer flavour.  Another idea to really pack flavour into this dish would be to add some roasted garlic to the tofu mix.


This was awesome.  My boyfriend and I wanted to eat the whole thing.  I changed it up a bit.  I took out the spinach and the bacon and made up my own creation.  I used broccoli, mushrooms, tomatoes, green peppers, onion, and tofu crumbles.  It was so freaking good.  I'm actually about to have it for lunch today.  It's a nice base recipe for any type of filling!



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