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Oil-Free Tofu Beet Quiche
[Vegan, Gluten-Free]

NL By: Nele Liivlaid

Author Bio

Nele is passionate about healthy eating and delicious food. However, she developed a more profound... Read More

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Oil-Free Tofu Beet Quiche [Vegan, Gluten-Free]

Dairy Free

This delicious plant-based quiche is gluten-free, oil-free, and full of seasonal flavor. Tofu takes the place of eggs and is blended with plenty of spices for flavor, plus fresh produce like beets, carrots, and spinach for a serving of veggies.

Ingredients You Need for Oil-Free Tofu Beet Quiche [Vegan, Gluten-Free]

For the Crust:

2 tablespoons, plus 1 teaspoon peanut butter
1/4 teaspoon Himalayan salt
3 tablespoons, plus 1 teaspoon oat bran
2 tablespoons raw buckwheat flour

For the Filling:

9.5 ounces of firm tofu
1/4-1/2 teaspoon Himalayan salt
1/4 teaspoon black salt
Black pepper to taste
1/2 tablespoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup water
1 level tablespoon psyllium husk
1 small raw beet, finely grated
1 big carrot, grated
2 tablespoons chopped fresh rosemary
1 teaspoon gluten-free soy sauce
2 cups fresh spinach

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How to Prepare Oil-Free Tofu Beet Quiche [Vegan, Gluten-Free]

First, using spoon and your hands, mix together the crust ingredients.
Next, press the crust batter into 6-inch springform cake tin and bake at 355°F for 10 minutes. Let cool.
While the crust is baking, steam the spinach or other leafy greens (chard, kale, turnip greens, collard greens).
Also, sauté carrot and rosemary: add 1 tablespoon of water and 1 teaspoon of soy sauce into a saucepan. When it starts to sizzle, add coarsely grated carrot and chopped fresh rosemary.
Sauté for 3 minutes, adding water if necessary.
Process all filling ingredients (except beet, carrot, rosemary, soy sauce, and spinach) into a batter. Then, mix in finely grated raw beet.
Top the crust with a layer of sautéed carrot and rosemary (drain any excess water). Next, add steamed and drained spinach.
Spread the tofu-beet mixture on top of spinach.
Finally, sprinkle some coarsely grated raw carrot and beet on top on the quiche.
Bake at 355°F for 55 minutes. Let cool before slicing.

Notes

To save time and make the quiche a bit leaner, prepare it without crust, in which case place the carrot-spinach layer in the middle.

Nutritional Information

Per slice: 121 kcal | 5.82g carbohydrates (28.7% of kcal) | 6.4g fats (47.5% of kcal) | 8.9g protein (29.4% of kcal) | 2.32g fiber, 3.9 GL points

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.