Tofu and spinach quiche

Total time: 1hr 20m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 621 Kcal, 18g Protein, 31g Carbohydrates, 45g Fat


  • Pastry dough
  • 50 g ground hazelnuts, toasted, left to cool
  • 0.5 dl water, cold
  • 150 g brown flour
  • 75 g butter, cut into pieces, cold
  • 0.5 tsp salt
  • 0.25 cube yeast (approx. 10 g), crumbled
  • Filling
  • 300 g baby spinach
  • a little butter
  • 1 garlic clove, pressed
  • a little pepper
  • 0.5 tsp salt
  • 1 onions, finely chopped
  • 2 eggs
  • 250 g silken tofu
  • 2 dl single cream
  • Utensils
  • One quiche tin measuring approx. 26 cm in diameter

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  • Pastry dough

    Mix the nuts, flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Combine the water and yeast and mix well, add, mix quickly to form a soft dough – do not knead. Cover the dough and leave to rest for approx. 10 mins. Shape the dough into a ball and flatten a little. Roll out between two sheets of baking paper to a circle approx. 30 cm in diameter, transfer to a baking tray along with the bottom sheet of baking paper. Trim off any protruding paper. Prick the dough firmly with a fork.
  • Filling

    In a large pan, wilt the spinach over a medium heat, drain and squeeze out well. Heat the butter in the same pan, sauté the onion and garlic. Stir in the spinach, season, allow to cool. Spread the spinach over the pastry base. Puree the tofu, eggs and cream, season. Pour the mixture over the spinach. Bake for approx. 35 mins. on the bottom shelf of an oven preheated to 220°C. Remove the quiche from the oven, allow to cool a little on a rack, remove from the tin, serve while still warm.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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