Main image of Leek and Spinach Tofu Quiche

Leek and Spinach Tofu Quiche

1 hr + 7 min

Meal

Breakfast

When blended, the tofu creates the perfect consistency for this quiche and the turmeric creates a beautiful golden colour. This tofu quiche is hearty, filling and can be enjoyed hot or cold!

Servings

Total

1 hr + 7 min

Prep

15 min

Cook

52 min

Contains

Soy symbol

soy

Swap out

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

  • 2
    leeks
  • 1 Tbsp (15 mL)
    vegetable oil
  • 1
    medium onion, chopped
  • 3
    cloves garlic, minced
  • ½ tsp
    salt
  • 5 cups (150 g)
    fresh spinach, coarsely chopped
  • ½
    vegetable bouillon cube, crushed (optional)
  • 1 tsp (1 g)
    dried thyme
  • 1 tsp (1 g)
    dried parsley
  • ½ tsp
    ground black pepper
  • 9.5 oz (270 g)
    vegan puff pastry dough
  • 1 Tbsp (7 g)
    breadcrumbs
  • 23 oz (650 g)
    firm tofu
  • lemon, juiced
  • 1 Tbsp (8 g)
    cornstarch
  • 1 tsp (5 mL)
    dijon mustard
  • 1 tsp (3 g)
    ground turmeric
  • ½ tsp
  • 1 cup (149 g)
    cherry tomatoes, halved

Optional garnish

  • chili flakes
  • fresh parsley
  • lemon slice

Directions

  1. Prepare the leek by cutting off the root and the overly fibrous green top. This can be discarded or saved for homemade vegetable stock. Cut the leek in half, wash in between the layers, and then thinly slice.
  2. Place a large pan over high heat and add the oil. Once hot, add the leek, onion, garlic, and salt, and cook for about 7 minutes, or until there is no moisture in the pan and the leeks have softened.
  3. Next, add the spinach, crushed bouillon, thyme, parsley, and pepper and cook for about 2 minutes, until the spinach is wilted and no moisture remains in the pan*. Turn off the heat.
  4. Grease a 9½ inch (25 cm) round tart pan, and lay the puff pastry dough in the pan. Gently press the pastry down and up along the sides, just over 1 inch (3 cm) in height.
  5. Use a fork to poke holes in the bottom of the dough and sprinkle the breadcrumbs along the base. Then preheat the oven to 390°F (200°C).
  6. Ensure that the tofu is sufficiently drained and pressed. If the tofu is too wet, the inside of the quiche can become soggy. To a food processor add the tofu, lemon juice, nutritional yeast, cornstarch, mustard, turmeric, and kala namak. Blend until smooth.
  7. Add the blended tofu mixture to the vegetables in the pan and mix together.
  8. Transfer the mixture from the pan to the tart pan and spread it out evenly. Roll over any excess pastry dough around the rim to create a crust.
  9. Place the halved tomatoes on top, cut side up, and bake on the centre rack of the preheated oven for 35 - 40 minutes, or until the crust is slightly golden and the top is firm to the touch.
  10. Let the quiche cool off for at least 10 minutes before slicing. This time allows the quiche to firm up so it can be cut more cleanly. Enjoy!

Notes

  • Kala namak, also known as Himalayan black salt, is a salt often used in South Asian cuisine. The sulphur compounds give the salt an egg-like smell and flavour.
  • * If the mixture is too wet, the inside of the quiche can become soggy.

Storage

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 33%

vegan puff pastry dough

breadcrumbs

Proteins 23%

firm tofu

nutritional yeast flakes

Fruits & Veggies 44%

leek

medium onion

clove garlic

fresh spinach

lemon

cherry tomato

Calcium

firm tofu

Fat

vegetable oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

Show nutrition info  

Watch it step-by-step!

More for the eyes

image of image of image of image of image of

Discussion & Rating

Rate this post


Emma - Nov. 11, 2022, 2:10 p.m.

Hi Saadia!

What can I change the tofu for? I don’t like tofu plus is not good for me to eat it… but I would like to make this recipe! 😔

Thank you for all you do.

Emma

PUL Team - Nov. 11, 2022, 6:15 p.m.

Hey Emma, we haven't tested it out so we can't say with certainty. We'll note down a tofu-free quiche as an idea for future recipes. In the meantime, perhaps a chickpea-based substitution may be fun to experiment with 😊

Emma - Nov. 11, 2022, 7:11 p.m.

Al right! Thank you very much! 🙏😊


Amber - Oct. 24, 2022, 7:57 p.m.

This recipe is so good! I don't have blocks of tofu that big so I usually end up a little under the ratio. The second time I made it I think I went a little too crazy wringing out the tofu because it ended up being crumbly instead of solid like the first time I made it.

PUL Team - Oct. 25, 2022, 7:12 a.m.

So glad it's being enjoyed, Amber, and major props for the experimenting! In case it's helpful and you haven't already seen it yet, the recipe servings can be modified on the blog. For example, 2.75 servings for a 325 g block of tofu, or perhaps increasing the serving to use 2 blocks 🙂

Amber - Oct. 26, 2022, 1:14 a.m.

Wow! Thank you, I totally missed that capability. So helpful!!


Lucile - Sept. 8, 2022, 6:05 p.m.

This is the fourth time I am making this quiche and it has yet to disappoint anyone, vegans or non vegans!
I was born in France in the area where quiche lorraine was created and I had so much quiche growing up. This is the first recipe that satisfies my quiche fix since tunring vegan 6 years ago. Quite simple and delicious, it has already become a staple in here...
Keep up the good work guys, this is so good and I make so many of your recipes.

PUL Team - Sept. 8, 2022, 11:07 p.m.

Such a massive compliment, Lucile, thank you for the glowing review! Your kind words and support mean so much 💛


Federica - Aug. 31, 2022, 10:11 a.m.

Been living in an hotel since this recipe was out (cabin crew life!) and I am finally back home: that's the first thing I wanted to use my kitchen for!! It was amazing and my family loved it as well! Will make it again and again for sure!

PUL Team - Aug. 31, 2022, 5:50 p.m.

Welcome home, Federica! So glad the quiche was enjoyed 😊


Stephen L - Aug. 17, 2022, 5 p.m.

I made this quiche for a brunch we hosted this past weekend. Our guests were non-vegan, and I can't overstate how much everyone enjoyed it. The instructions and the video were both well done. I really went to acknowledge the work that goes into the recipe development; the creation of the recipe instructions and the quality of the accompanying video (bloopers and all). Well done guys! Warm regards from West Kelowna, BC, Canada.

PUL Team - Aug. 17, 2022, 10:59 p.m.

Oh it means so much, Stephen, thank you for the glowing feedback! Sending lots of love to West Kelowna 💛


Alice - Aug. 12, 2022, 3:59 p.m.

It was very delicious and easy to make!


Dagmar - July 22, 2022, 9:52 a.m.

Hey guys, should I weigh my tofu before or after pressing?

PUL Team - July 22, 2022, 5:52 p.m.

Hey there, Dagmar, that's a great question! The tofu we purchase tends to have a net drained weight on the package which we follow. So the tofu amount we share is for drained weight, but not pressed weight 🙂

Dagmar - July 28, 2022, 7:14 p.m.

Right! I eventually worked with weighing my drained tofu and used 500+500=1000 grams of tofu. It worked really well. Kudos for this recipe, as it is the only tasty vegan quiche that I know!


Kaytie Jayne - July 19, 2022, 5:56 p.m.

Your recipes are always super delicious!
I loved the breadcrumb tip so thank you. The quiche was spectacular ☺️

PUL Team - July 20, 2022, 3:48 a.m.

It means so much, Kaytie, thank you!


Julie - July 18, 2022, 6:55 p.m.

Hi this recipe was very good ! Very tasty my two little girls really enjoyed it also 😊 thank you very much for this wonderful website. Love from israel

PUL Team - July 18, 2022, 10:57 p.m.

We appreciate the kind words so much, Julie, thank you!


Vicky - July 9, 2022, 8:25 p.m.

Yum! I have been wanting to make a vegan quiche for soooo long and finally decided to make this for brunch today…reminded me of a non-vegan quiche I had in France over 8 years ago. Thank you for giving me a lovely recipe!
I would love a version that had a more umami flavor - maybe mushrooms and red peppers in oil with caramelized onions…*drooling*

PUL Team - July 10, 2022, 9:03 p.m.

Aw we're so happy to hear, Vicky, and love the connection to France! The umami version sounds delicious 🤤

Vicky - July 12, 2022, 8:47 p.m.

It is! So after we devoured the first quiche I decided this would be a lovely meal prep dish that we could have for lunch during the week. Sunday night I set out to make the umami version - I added a handful of shiitake mushrooms, some sun-dried tomatoes (preserved in olive oil), tamari soy sauce, and umami mushroom season and subbed the mustard for vegan mayo. I love the depth in this alternate version. Thank you for giving me a lovely base recipe! i look forward to continuing to create new derivations!

PUL Team - July 13, 2022, 4:41 a.m.

Mmm this sounds delicious, Vicky, thank you for the update!


Ioana - July 2, 2022, 8:45 p.m.

Did this today and it turned out so so good. Your recipes never let me down 😀 the only thing that never matches for me is the Prep Time, but maybe I'm moving too slow.
Can't wait to see more quiche recipes, maybe one with mushrooms or potato.


Emilia - June 12, 2022, 5:33 p.m.

We made this quiche with a homemade dough and goatweed instead of spinach. Had lot of work to do in the garden. 😉
We enjoyed our meal and took a sip of french rosé on your honor

PUL Team - June 15, 2022, 8:10 p.m.

A lovely substitution, Emilia, we're so glad the tofu quiche was enjoyed ✨


Laura - June 10, 2022, 10:41 a.m.

Loved it! I used finely chopped mushrooms that were hanging out in my fridge instead of the leeks and it turned out great. Crunchy crust, great texture, not soggy at all.
First experience with a plant-based quiche and I'm very satisfied.

PUL Team - June 13, 2022, 2:19 a.m.

Mmm sounds lovely, Laura! Thanks for taking the time to share the insight 🤗


Romane - June 9, 2022, 10:57 p.m.

I like this recipe, it allows me to eat a good quiche but with plant-based elements ! It's such a confort food for me and the texture, taste is nice :)

PUL Team - June 11, 2022, 5:09 p.m.

Oh, Romane, so lovely to hear! Thank you for taking the time to share 🤗


Erica - June 9, 2022, 6:29 p.m.

YUM. The texture and the flavors are on point. Served this to traditional quiche lovers and they were impressed.

PUL Team - June 10, 2022, 11:20 p.m.

Wow what a big compliment, Erica! Thank you for sharing 😃


Michelle - June 9, 2022, 5:29 p.m.

The luxurious taste is one of ripe tomatoes because why not drown the quiche with everyone you got!! Always spun with pure nutrition and wealth of taste! Love it! Thanks!!

PUL Team - June 10, 2022, 7:43 p.m.

So thrilled to hear, Michelle! It means so much that the recipes are being enjoyed 🙂


Jessica - June 6, 2022, 10:40 p.m.

I made this recipe for dinner this evening, I did have to use a hand blender as I don't own a food processor so the consistency wasn't as smooth as it maybe should have been, nonetheless this recipe was really tasty and the tofu mixture made for a rich, creamy texture which complimented the vegetables well...will be making again.

PUL Team - June 7, 2022, 5:26 a.m.

Thanks for taking the time to share, Jessica! We do recommend a food processor for this one to help blend the mixture until smooth. So glad it was still enjoyed though 🙂


Shami - May 17, 2022, 6:26 p.m.

Hi Saadia,

Thank you for all your delicious recipes. I was wondering whether it would be possible to use frozen spinach in this recipe. If someone has tried it and gotten good results, please let me know.

PUL Team - May 18, 2022, 4:12 a.m.

Hey Shami, frozen spinach tends to have more moisture than fresh, such as from ice particles, and if the inside of the quiche is too wet it becomes soggy. We haven't experienced the best results with frozen spinach but if it's desired to give it a try we'd recommend to dry off the spinach as much as possible 🙂


Karen - April 25, 2022, 2:46 a.m.

This is so good! I didn't use the black salt, but now I want to try a variant of this with boiled potatoes for a spanish omelet, and then another variant where I use the potato/carrot cheese and the boiled potatoes. Thank you so much for posting this recipe!

PUL Team - April 25, 2022, 5:04 a.m.

Ooo lovely ideas, Karen, we'd love to hear how it goes if you experiment with it 😃


Jen - April 20, 2022, 11:13 p.m.

Everyone loved the quiche. It turned out great for an Easter Brunch. I made it precisely as written including the black salt, but I will add more tomatoes next time and perhaps some extra herbs. I served it alongside blistered cherry tomatoes with lemon thyme because I wanted a little more tomato. This is a recipe I know I'll be coming back to again and again. I would like an alternate crust recomendation if you have one. Of course I adore puff pastry, but I'm looking for something that isn't quite so heavy in oil but will play nicely with the tofu filling. That way I can have this delicious quiche more often! Thank you!

PUL Team - April 21, 2022, 4:07 a.m.

Thank you for taking the time to share your experience with the quiche, Jen, it means so much! Tomato and lemon thyme sound delicious 😍 We've noted down a request for a homemade or alternative crust recipe. In the meantime, perhaps a whole wheat crust or a homemade one using a recipe from online may work nicely if you're interested 😃

Angie - May 9, 2022, 8:16 p.m.

I've used a spelt crust for this. I par baked it for 20 minutes (it needs longer to cook), with weights, then let it cool for 10 minutes before pouring in the filling.


Monica - April 15, 2022, 5:27 p.m.

This was delicious! I just didn’t have black salt is all. My husband and I were really happy with this recipe. Thank you :)

PUL Team - April 15, 2022, 6:49 p.m.

So thrilled it was enjoyed, Monica, thank you!

KatieD - May 29, 2022, 2:41 p.m.

I could only find it at the Asian market. It took me forever to find so finally asked for help. Its crazy how much it smelt like eggs when I opened it.


Aruna Kumaresan - April 7, 2022, 3:51 a.m.

Tried this recipe today! Amazing. Tasted great


Qwen - April 6, 2022, 7:46 p.m.

Thanks for splendid cooking and healing advice.


Kritika - April 5, 2022, 10:12 p.m.

Absolutely love this recipe - probably my favourite one from PUL.
I used smoked tofu and put some liquid smoke in to replace the mustard and it was incredible!

PUL Team - April 6, 2022, 5:40 a.m.

Ooo that sounds divine! Thank you, Kritika 🤤


Kerri - April 2, 2022, 9:49 p.m.

Looking forward to making this tomorrow to have for breakfast for this week! Any suggestions for making your own (easy) crust? Would love to use whole wheat instead of white flour, if possible 😊
Thank you!

PUL Team - April 3, 2022, 10:31 p.m.

Hey Kerri, we haven't experimented with it but any puff pastry crust recipe should work. We see several online that use whole wheat flour 🙂 We'll note down a suggestion for a crust recipe in the meantime. We hope you enjoy the quiche if you're able to give it a try!


Jennifer - April 2, 2022, 12:45 a.m.

This was so good (even without the black salt that I didn't have)! I can't wait to try it again with the salt. I LOVE the scale up/down feature. We are just two so scaling down was perfect. Thanks for all the hard work your team puts in!

PUL Team - April 3, 2022, 8:39 p.m.

We're so glad the content is being enjoyed, Jennifer, it means so much 🙂


Ana - April 1, 2022, 5:52 a.m.

Hi! This recipe looks fabulous - so fresh and fragrant!
Is there any chance I could make it without a crust?

PUL Team - April 1, 2022, 5:29 p.m.

Hey Ana, we haven't tested it out although suspect you could if desired! The inside may just be a little softer since any moisture that seeps out won't be absorbed by the crust. You could try adding some breadcrumbs to the bottom of the pan to help. Using non-stick muffin tins for mini quiches could also be fun. Do let us know if you experiment with it 😃

KatieD - May 29, 2022, 2:43 p.m.

That sounds good. Reminds me of my families Italian omelet.


Jackie - March 30, 2022, 7:02 p.m.

Excellent dish. Making it my regular dish for fam. My whole fam raved on this! I have all teens and they loved it.

What would happen if you used the green parts of the leeks?

PUL Team - March 30, 2022, 7:32 p.m.

We're so happy it's being enjoyed, Jackie! The green part of leeks are quite tough with a distinct flavour so you'd likely find it adds an undesirable chewiness and aftertaste to the quiche. We've heard one positive review with cutting it up quite thinly though if you wish to add it! We personally enjoy making vegetable stock with the leftovers 😊


Jen - March 28, 2022, 4:37 p.m.

I absolutely love your recipes! Is there anyway to make mini quiches from this recipe? I'm hoping to make it for my non-vegan family for a family brunch coming up. If not, no worries and I'll stick to the original!! ☺️

PUL Team - March 28, 2022, 11:28 p.m.

Hey Jen, mini quiches are a lovely idea! We haven't tested it out, although if you have smaller pans and keep a close eye on it while baking we imagine it could work. Do let us know if you experiment with it 😊


Jay - March 27, 2022, 5:47 p.m.

I LOVE this recipe! It's great to make in bulk and have each serving for breakfast for the next 4 days. It's incredibly filling and tastes scarily accurate. I'm only gonna take a star off because my mom wasn't a fan. But I sure was! I'll definitely be making it again.

PUL Team - March 27, 2022, 9:33 p.m.

Hey Jay, thanks a bunch for the review! We'd love to hear any feedback from your mom to help us improve if possible 😃

jay - March 27, 2022, 11:07 p.m.

of course! she mentioned it was too dense for her taste, but she’s not vegan so she has a recent memory of eggs to compare this quiche to… but i really liked it :)


Momo - March 27, 2022, 1:06 p.m.

Thank you so much for this genious recipe! I tried it yesterday, and it got SO delicious. Really easy to cut, not soggy at all, like a perfect quiche. Perfect optic and taste.
I added some harissa to the tofu-mixture, I think it adds just the right touch of spice. Definitely going to add this quiche to my favourite recipes! Thanks Sadia🙏

PUL Team - March 27, 2022, 9:03 p.m.

Mmm the addition of harissa sounds lovely! Thanks a bunch, Momo 😊


Iyana - March 23, 2022, 9:18 p.m.

This looks really good! I've made quiches with chickpea flour in the past, but I wasn't a big fan of them, and I'm looking forward to giving quiche another chance. I'm not a fan of leeks, do you think other vegetables such as shredded carrots, red beets or even sauerkraut would work as long as it's cooked long enough in the pan?

PUL Team - March 24, 2022, 2:57 p.m.

Hey Iyana, what lovely ideas! Yes, other vegetables can be used if desired. We hope you enjoy it if you give the quiche a try 😃


Carolina - March 21, 2022, 11:54 a.m.

Amazing!!


Sheila - March 18, 2022, 12:11 p.m.

I made this yesterday morning! It smelled SO delicious while it was coming together! (what's not to love about sautéing leeks, onions, garlic & spices?) After tasting the tofu mixture before mixing into the veggies, I was a little nervous I wasn't going to be a fan of this recipe. However, after it all came together and baked .... YUM! I am so excited to have another high protein, easy meal prep recipe that I can eat about any time of the day! I also made a double batch of the chipotle bean dip for more avocado toast (waiting on the little green babies to ripen).

thank you for continuing to come up with recipes that are not only vegan, but attentive to our health as well!

PUL Team - March 18, 2022, 6:56 p.m.

Aw we're so happy to hear, Sheila, thank YOU for being here 💚


Valerie - March 15, 2022, 2:51 p.m.

This was delicious and honestly even better when I warmed the leftovers up the next day! For my gluten free friends-- I used 2 sheets of the Schar Puffed Pastry Dough (which is readily available at least in the US) and Gillian's GF Italian bread crumbs and they worked beautifully, perfectly cooked at exactly 30min. I also added some vegan sausage (thoroughly drained) which I would highly recommend if you have some you need to use up. Thank you, Pick Up Limes, this was an amazing alternative to one of my favorites!

PUL Team - March 15, 2022, 6:35 p.m.

Hey there, Valerie, we appreciate you taking the time to share your experience with it - It's so incredibly helpful! We're glad it was enjoyed 😍


Litta - March 14, 2022, 9:43 p.m.

Absolutely delicious! Already thinking about making it again next week and adding some other vegetables to it! Thank you! ❤️

PUL Team - March 15, 2022, 1:29 a.m.

So glad it's being enjoyed, Litta! Do let us know if you experiment with any tasty vegetable alternatives 😃


Wendy - March 14, 2022, 5:10 p.m.

I made this for dinner last night. I loved it! My daughter who is not vegan loved it! Definitely a winner in our house!

PUL Team - March 14, 2022, 11:32 p.m.

So glad to hear, Wendy, thank you!


Charlotte - March 13, 2022, 6:52 p.m.

My boyfriend and I both really enjoyed it and my boyfriend is super picky about tofu. This makes another tofu win for him! I loved the combination of flavours and the crunchy puff pastry crust. So good! ❤

PUL Team - March 14, 2022, 2:32 a.m.

Woop woop - we love to hear about tofu wins 🏆 Thanks, Charlotte!


Michèle - March 13, 2022, 1:58 p.m.

This quiche is really delicious!! We tried it last night and it is super easy to make. Thank you for the recipe.

PUL Team - March 13, 2022, 4:08 p.m.

Oh so lovely to hear, Michèle, thanks a bunch 😊


Weera - March 12, 2022, 4:33 p.m.

Finally I can enjoy quiche again as a vegan!! Amazing recipe

PUL Team - March 12, 2022, 7:43 p.m.

Thank you, Weera, we're so glad it was enjoyed!


Jenny - March 11, 2022, 11:56 a.m.

Awesome recipe! I made it on my day off from work and have been enjoying it for lunch on multiple days. I just heat it up in the oven and then eat it with some sriracha sauce on the side! Yummyyyy

PUL Team - March 12, 2022, 4:56 p.m.

We're so happy to hear, Jenny - sounds lovely 😃


Breanna - March 10, 2022, 6:21 a.m.

I think this is the tastiest tofu quiche I’ve made! Great consistency and a great balance of flavours. Will definitely be making again as it has been a great grab and go option for early morning work. Thank you!

PUL Team - March 11, 2022, 1:17 a.m.

Such a big compliment, Breanna, thank YOU ☺️


Kiran - March 7, 2022, 6:15 p.m.

This looks so good and can’t wait to try it. Just a quick correction on pronunciation.
Kala Namak is frequently mispronounced. The stress is placed on the first syllable “Na” and not the second syllable “mak”. “Na” is pronounced like “nah”. As well, “mak” is pronounced more like “muck” (said quickly) and not “maak”. This is the Hindi pronounciation.

In Punjabi Indian stores where this is very commonly found, this is called “Kala loon”. This is another popular word for it.

Hope this helps!

PUL Team - March 9, 2022, 2:04 a.m.

Hey there, Kiran, thanks a bunch for taking the time to share this with us! It's so appreciated. We hope you enjoy the recipe if you're able to give it a try 😊


Ida - March 7, 2022, 2:51 p.m.

Thanks for this recipe! I've never made a vegan quiche and I'm excited to try this one :-) Just a note about the leek - you can totally eat the green top, if you cut it up thinly and cook along with the rest of the leek, there will not be a noticeable difference in taste nor texture (or I at least have never been able to detect one). Just thought I'd share to prevent unnecessary food waste :-)

PUL Team - March 8, 2022, 2:35 a.m.

Hey Ida, thanks for sharing the tip! We hope you enjoy the quiche 😃


Cris - March 6, 2022, 8:06 p.m.

Hi! thanks for the recipe, as always it was perfect. The truth is that I had tried some other quiche with tofu and I was not a big fan, however I feel that the combined ingredientes are really tasty, the leek, spinach ,spices and of course the moustard make it flavourful. Is satisfiying and light at the same time. Tahnkuuu!!

PUL Team - March 7, 2022, 6:22 a.m.

Oh, Cris, we appreciate it so much! We're so happy the tofu quiche was enjoyed 😊


Lou - March 4, 2022, 9:11 a.m.

Hi! The quiche looks delicious. Will be trying it tonight for sure. Just wanted to ask, do you think I could use kale instead of spinach?
Thank you!

PUL Team - March 5, 2022, 4:08 p.m.

Hey Lou! Yes any fresh greens that shrink when cooked, such as kale or collard greens, should work well. We hope you enjoy the quiche 🙂


Elena - March 3, 2022, 10:15 p.m.

I'm headed to the grocery store to get all the ingredients to make this!
Just a question, could I modify and use eggs instead of tofu and if so how can I do that? Thank you :)))

PUL Team - March 4, 2022, 5:38 a.m.

Hey Elena! Since we only use plant-based products here at PUL we haven't tested it out, but we hope you enjoy the recipe if you're able to give it a try 🙂

Amy - March 4, 2022, 5:38 p.m.

I don't get why people come to a plant based website asking to substitute animal products. There are a million egg quiche recipes online, why go to a vegan site? You'd probably get better egg results elsewhere anyways haha


Danielle - March 3, 2022, 9:40 p.m.

Looks delicious! Just watched the You Tube video to make it. FYI...I put my onion in the freezer for 5 to 10 minutes which helps when I cut them. When I worked at a restaurant we would cut the onions near running water which helps too. Can't wait to try this recipe.

PUL Team - March 4, 2022, 5:35 a.m.

Such an interesting tip, Danielle, thanks! We hope you enjoy the quiche 😃


Nataly - March 3, 2022, 8:23 p.m.

This looks amazing! Gonna make it tomorrow :)
Will it freeze well?

PUL Team - March 4, 2022, 5:27 a.m.

Hey Nataly! This one doesn't tend to freeze well. Namely, because tofu can hold on to ice crystals with its porous structure, so when the quiche thaws it becomes more liquidy and soggy. We hope this helps for now and you enjoy it 😃