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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 343.9
  • Total Fat: 20.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 383.2 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 11.4 g

View full nutritional breakdown of Spinach Quiche calories by ingredient
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Spinach Quiche

Submitted by: EVELYNF


Quiche recipe from<
BR>Crust recipe from
Quiche recipe from<
BR>Crust recipe from

Number of Servings: 6


    Olive Oil, 1 Tbsp
    Onions, raw, 1 medium (2-1/2" dia)
    Garlic, 6 cloves
    Spinach, fresh, 4 cup
    Nasoya Organic Tofu - Firm, 5 serving
    Westbrae Natural White Miso, 1 tsp
    Almond Breeze Almond Milk, Unsweetened Original, 4 oz
    Red Star Nutritional Yeast, 2 tbsp
    Boetje's stone ground mustard, .25 tsp
    turmeric, 0.25 tsp
    Salt, Redmond All Natural Sea Salt, 0.25 tsp
    Ground Nutmeg, 0.25 tsp
    Chili powder, .5 tsp

    For the Crust

    Wheat flour, white, all-purpose, enriched, calcium-fortified, 1.25 cup
    Earth Balance Natural Buttery Spread, 1/2 cup
    Diamond Crystal Salt Sense Real Iodized Salt, 0.25 tsp
    Water, 3 Tbsp


Cook your veggie of choice until just soft*. Cook onion and garlic until golden, and add veggie and heat through. In blender, puree tofu, miso, almond milk, mustard, salt, turmeric, nutmeg, chili powder, and nutritional yeast, until smooth. Pour into large bowl and add the onion and veggie mixture. Combine well. Pour into pre-cooked pie shell, and bake at 400 degrees Fahrenheit for 35-40 minutes or until quiche is set. Allow to sit for 5 minutes before cutting.

For making your own crust:

1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

*Feel free to use any veggie and spice combos, it's pretty much a blank slate.

Number of Servings: 6

Recipe submitted by SparkPeople user EVELYNF.

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