Heather Kristian Strang | Wheat-Free, Dairy-Free Veggie & Tofu Quiche


11 Jan / Wheat-Free, Dairy-Free Veggie & Tofu Quiche

I love pie. Which means I’m also a fan of quiche. With the cold days here to stay, I’m cooking up lots of warm, yummy food.

This is an easy recipe to follow. Use a premade spelt crust or use Pamela’s Products recipe for a gluten-free crust.

Veggie & Tofu Quiche
4 organic eggs
1 1/2 c non-dairy cheese (I love Lisanatti’s almond cheese, pepperjack)
1 c soy milk
1 T garlic salt
1/2 package chopped spinach (frozen)
1 c firm tofu, chopped
1 c veggies (I love shredding carrots, cherry tomatoes, asparagus)
1/2 small onion, chopped
1 T olive oil

Preheat oven to 350 degrees. Beat eggs, garlic salt cheese and soy milk together in one bowl. In a skillet, saute spinach, onions, tofu, veggies and olive oil. When veggies are golden brown, stir in with egg mixture. Pour into crust. Bake for 45-55 minutes until center of quiche is firm. Use toothpick to test. Cool and then eat.

Happy Eating!
Heather 🙂

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