Quiche is a sophisticated dish that takes breakfast or brunch to a more refined level (it is French, after all). It is a rich, savory custard with add-ins like cheese, vegetables, meat, fish and more. And while it does impress the eyes and the palate, quiche is a dish best reserved for a rare occasion, as it is incredibly heavy and can stint your weight loss and health goals. Luckily, we have here a quiche recipe you can eat without guilt, slice after slice.
A classic quiche recipe includes the likes of bacon, eggs, milk, cheese and pie shells, which are made of white flour, butter and vegetable shortening. Often vegetables, meat, fish and other ingredients are tossed into the mix, depending on the recipe. Considering the heaviness of the ingredients in quiche, it’s not meant to be enjoyed as a daily dietary staple. Even when based in vegetables, quiche packs on the pounds. A single piece of meatless spinach quiche, for example, makes for nearly 350 calories. With that tally, it’s hard to justify a second or third serving, especially in the morning or as a snack.
However, this does not mean you have to shun the dish altogether or avoid eating it on a regular basis. Even on special occasions, it’s always nice to have a more body-friendly alternative to offer friends, family and yourself. The following recipe for a slimmed-down quiche is vegan and gluten free!
Vegan and Gluten-Free Quiche*
Makes one 9-inch pie
For the crust
- 1 flax egg (1 tablespoon ground flax mixed with 3 tablespoons water)
- 1 cup almond flour
- 1 cup gluten-free oat flour
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- 1 tablespoon olive oil
- 3 tablespoons water
For the quiche
- 14 ounces firm tofu
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 cup thinly sliced leeks
- 2 cups sliced cremini mushrooms
- 1 cup firmly packed spinach
- ¼ cup nutritional yeast
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Directions
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9-inch baking pie dish. Rinse the tofu and wrap it with a few thin towels. Place it in a bowl and place a heavy object atop that provides enough pressure to push out the moisture in the tofu.
Next, in a large bowl begin to prepare the crust. Mix together the almond flour, oat flour, oregano, rosemary and salt. Once evenly combined, add the olive oil flax egg and water. Fold together until the dough begins to form. Add more water if need be – the dough should stick together but still be crumbly. Press the dough on the bottom and up the sides of the baking dish. Pop into the oven and back for 15 minutes. Keep an eye on it for the last 3-4 minutes to make sure it does not burn. You want the dough to be lightly browned and golden. When finished, remove from the oven and increase the heat to 375 degrees Fahrenheit.
Meanwhile, prepare the filling. Add the tofu to a food processor and blend until smooth. In a saucepan over medium heat, add the oil, shallot, garlic and leeks. Stir in the mushrooms and continue to cook for about 10 minutes, or until the water emitted from the mushrooms has been cooked off. Add the spinach, nutritional yeast, oregano, rosemary, salt, pepper and red pepper flakes. Cook until the spinach has wilted. Remove from the heat and stir in the creamy tofu, stirring until well combined. Pour the mixture into the baked crust and pop the quiche back into the oven for 35 minutes, or until firm. Serve warm or cold, but it is best cold.
*This recipe is inspired by Oh She Glows.
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Photo Credit: liz west