I’ve been meaning to make a quiche for some time now. However, since Gary can’t have dairy, it poses a minor problem. I wasn’t sure how I would substitute all that cheese that is usually thrown into a quiche. I also had some leftover tofu that needed to be used. What better way to make a quiche, since tofu is pretty much one of my staple cheese alternatives nowadays. I searched for vegan quiche recipes, but most of the reviews said it didn’t set very well. I then found these instructions on how to make a crustless quiche. I adapted to our dietary needs and it turned out pretty good. The eggs were light and fluffy and tasted similar to steamed eggs my mom used to make.
Another reason I made this was to boost our iron levels before donating blood. Although my HGB levels were super high at 31, when the minimum requirement was 12, I still didn’t do too well after donating. Gary’s HGB level was at 16. I think there are a few reasons I didn’t recover so well. First of all, the minimum weight is 110, and I barely passed. I also usually don’t eat or drink enough, so I was probably weak. What sucks is that as I type, 4 days later, the puncture area is still black and blue…well more yellow and blue bruised. (I don’t heal well either).
Crustless Spinach Tofu Quiche
1 small onion, diced
1 10 oz box frozen spinach thawed and drained
salt to taste
1 1/2 cups soy milk
6 oz firm tofu, crumbled
1/8 tsp salt (I would add more)
1/8 tsp nutmeg
1/4 tsp white pepper
Preheat oven to 375°. Spray a 9" pie pan or quiche pan with cooking spray. Set aside.
Spray cooking oil in a pan and add onions. Cook until onions are turn clear. Add spinach and cook for 5 minutes, stirring occasionally. Add salt to taste.
Meanwhile, in a bowl, beat together the remaining ingredients.
Remove spinach from heat, spread spinach on the bottom the prepared pan. Pour egg mixture over the spinach.
Bake in oven for about 40 minutes or until center is set. Remove from oven and allow to sit for 10 minutes before slicing and serving. The quiche will be puffy, but will settle after 10 minutes.
The only change I would make would be adding more salt (since I didn’t add it to the spinach). I also found it a little runny, so I would bake it slightly longer or let refrigerate before serving.