Crustless Tofu and Spinach Quiche
A creamy, golden egg free quiche made from silken tofu and chickpea flour with spinach and tomatoes, baked without a crust.
- Time1 hr 5
- LevelMedium
- Costabout £1.13 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 349kcal
- 33gcarbs
- 8.4gof which sugars
- 15.7gfat
- 3.4gsaturates
- 21.1gprotein
- 7.6gfibre
- 2.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease a 20 cm round tin or pie dish with a little of the oil and line the base with baking paper.
- 2
Warm the rest of the oil in a pan and cook the spring onions for 2 minutes. Add the spinach and stir until wilted. Tip onto a plate, cool for 5 minutes and squeeze out the excess water.
5 min - 3
Blend the tofu, chickpea flour, cornflour, nutritional yeast, turmeric, garlic powder, lemon juice, salt and pepper until completely smooth, scraping down the sides once.
- 4
Stir the spinach mixture into the tofu batter and pour into the tin. Smooth the top and press the tomatoes in cut side up.
- 5
Bake for 40 minutes, until the top is golden and the middle feels firm when pressed.
40 min - 6
Leave to cool in the tin for at least 15 minutes, as it firms up as it cools. Serve warm or cold with a green salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
