Without getting too preachy, I will admit I have had a personal struggle with eating eggs the past few years. On one hand, they are a wonderful cooking staple which are hard to replace, but on the other hand, my ethics are tugging. One of the problems with swapping eggs, especially in egg-based dishes like quiche, is the binding issue. However, I have made this eggless variety numerous times over the past months, tweaking the recipe each time, and have come up with a result definitely worth sharing.
By pressing the excess moisture from the tofu and packing the quiche full of vegetables into an 11” tart pan (versus a smaller width pie pan), binding is no longer an issue. Although this is eggless, it is not vegan. Though, I think a similar result can be achieved by omitting the cheese and upping the vegi content. If you try this, please share! I really believe that delicious food is accessible, without sacrificing your beliefs.
Eggless Spinach Quiche
crust adapted from Chocolate & Zucchini . serves 4-6
1 c whole wheat flour
1 c all-purpose flour
1 t salt
1 1/2 t dried rosemary*
1/4 c olive oil
1/2 c, plus 2 t cold water
2 T olive oil
1 med onion, chopped
2 large garlic cloves, minced
5 oz chopped packed fresh spinach (about 2 1/2 c)
2 c grated cheese (I used Cheddar & Colby Jack)
14 oz extra-firm tofu, pressed for 20 min to remove excess moisture
1/2 c soy milk (or skim milk)
3 t white (cooking) wine
juice of 1/2 lemon
1 1/2 t salt
1/2 t pepper
In a large bowl, combine the flour, salt, and rosemary. Add oil, and mix well with a fork. Add 1/2 c water, and mix well with a fork. Lightly knead, until dough comes together into a ball, adding 1-2 t additional water if needed. Place dough on a lightly floured surface, sprinkling a bit of flour on top. Roll into a circle, large enough to fit an 11” tart pan, turning 45 degrees each time you roll the pin and back, sprinkling dough with more flour if it becomes too sticky. Transfer to a non-stick 11” tart pan, pressing dough into sides. Trim excess dough, and prick bottom 3-4 times with a fork. Place in the refrigerator for 30 minutes.
Preheat oven to 400F. In a small pan, add olive oil over medium heat. Add onions and garlic, and sauté 5-7 minutes, until onions begin to brown. Transfer to a large bowl. Add spinach and cheese. In a blender, combine tofu, milk, white wine, lemon juice, salt and pepper. Puree until smooth. Transfer to bowl with spinach, and mix well. Spoon filling into the refrigerated crust, pressing evenly to all sides. Transfer to oven, and bake 40 minutes. Remove from oven, and let sit 8-10 minutes before cutting, so filling may set.
*If you decide to forgo this crust and use your own favorite recipe, I would recommend adding rosemary or another herb to the filling, as it really adds something special to the end result.