What’s For Dinner*: Tofu Quiche With Spinach And Sun-Dried Tomatoes

Let’s clean out Vicster’s fridge again, shall we?

A few weeks ago, I realized that I was missing having quiche on my vegan menu, so I went in search of inspiration. I found an easy one on Minimalist Baker and used that as a template for creating my own Vegan Clear The Fridge Quiche.

The crust is shredded potato because potatoes give me life. I shredded about 3 cups of potatoes in my food processor, but if you don’t have one and don’t want to manually shred potatoes (I wouldn’t blame you), frozen hash browns should get the job done. Just adjust that initial bake time accordingly.
potato crust
Once I had my taters shredded, I squeezed them in paper towels to get as much moisture out of them as possible. Then I sprayed a baking dish with non-stick spray and lined the bottom of the dish with the potatoes. I seasoned them with a little salt and pepper and baked them at 450 for about 25-30 minutes.

I assembled the filling while the potato crust was baking. I needed to use up my jar of sun-dried tomatoes and some spinach, so I brought those out, along with a block of tofu. I chopped up a little bit of red onion and three or four cloves of garlic while I had the tofu wrapped up in paper towels to get the excess water out of it.

Then I dropped the tofu into the food processor (yes, I washed it after I shredded the potatoes!) and added the onion and garlic, plus:

  • 2 tbsp of nutritional yeast
  • ½ tbsp of Better Than Bullion (vegetable blend)
  • 3 tbsp of hummus (the recipe on Minimalist Baker called for it, so I set some aside from the last batch I had made)
  • Half the quantity of the sun-dried tomatoes I had left
  • About a handful of spinach

tofu quiche ingredients

(note: the bananas were NOT used in the quiche)

When the crust was done, I lowered the temperature of the oven to 375 degrees and poured the filling over the potatoes. I took rest of the sun-dried tomatoes and spinach that I had reserved and dropped them onto the filling.

I baked the quiche for about 30-40 minutes, all the while hoping for the best because I had no idea how this was going to turn out. And since I love “traditional” quiche, I was afraid the tofu would be sad seconds.


This quiche is AMAZING!

I could have destroyed that entire dish in one night but I restrained myself. It was also really good for breakfast the next morning after the flavors had the night to settle in.

I’m excited to make different variations of this quiche with other random stuff I need to clear out of the fridge!

*This is also good for breakfast!

in the food processor

into the oven

About to go in the oven!

done and delicious

Done. And delicious!

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