Mushroom, Tomato, & Spinach Quiche

This is a recipe we’ve been making non-stop. It’s adapted from the famous blogger Oh She Glows.

I think we’ve eaten a total of four of these quiches in the past two weeks. We eat it for breakfast, primarily… but also as a quick leftover lunch. Or “brinner”. That’s Wesley’s word for Breakfast at Dinner.

To make the crust you grind a cup of almonds with a cup of oats, add in some spices and salt. I also added a splash of oil and a flax-egg. Now that’s a protein packed crust for ya.


Spread this out into a pie or tart pan and bake at 350 degrees for about 15 minutes, just to get it a touch golden.

In the meantime I “pressed” my block of tofu under a few heavy books, after wrapping it in a tea towel.


This gets a majority of the water out. Puree this with a dash of almond milk, if needed, to get it creamy.

I added a cup of diced mushrooms with a cup of chopped spinach to some onion and garlic I had been sautéing.



Then I added a tomato, oregano, salt, and some nutritional yeast. I’ll probably be talking a lot about nutritional yeast. If you don’t already know, it is NOT regular yeast. It’s a cheesy flavored, amino acid packed, dehydrated yeast. Oh, the best part… it’s a complete protein that contains all of the B vitamins. YUM.


Add the pureed tofu to this veggie mix, give it a good stir, and pour the batter into the crust. Bake at 375 degrees for about 40 minutes.

Oh my, the aroma…


My eyes could eat half of this quiche, but since there is so much protein in this… I can only eat a slice. No complaints.


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