If you love a warm slice of quiche but need to skip the eggs, this creamy spinach version is for you.
Instead of eggs, I use blended tofu with a little chickpea flour and cornstarch to hold everything together. It gives you that soft, custard like filling without any eggs at all.
The spinach and onion get cooked down first, so you get plenty of flavor and no soggy bits. The Gruyere melts into the filling and adds a nice, rich taste.
It bakes up in a flaky crust and slices cleanly once it cools. Great for brunch, lunch, or a simple dinner.
Let me walk you through how to make it step by step.
Why You’ll Love It
Silky, Creamy Filling – Blended tofu and milk create a smooth, rich center that stays tender after baking.
Crisp, Flaky Crust – Prebaking gives the crust a crisp texture that pairs beautifully with the creamy filling.
Rich Gruyere Flavor – Gruyere adds a nutty, savory taste that makes every slice feel comforting and special.
Fresh Savory Balance – Spinach and onion bring freshness and gentle sweetness to the rich cheese filling.
Ingredient List
- 1 Eggless 9-Inch Pie Crust, Unbaked
- 1 tbsp Olive Oil
- 1/2 cup Finely Diced Yellow Onion
- 2 cups Chopped Baby Spinach
- 14 oz Firm Tofu, Drained
- 1/2 cup Unsweetened Whole Milk
- 1/3 cup Chickpea Flour
- 2 tbsp Cornstarch
- 2 tbsp Nutritional Yeast
- 1 tsp Dijon Mustard
- 1/2 tsp Garlic Powder
- 1/4 tsp Ground Turmeric
- 1/2 tsp Fine Salt
- 1/4 tsp Ground Black Pepper
- 1 cup Shredded Gruyere Cheese
Directions
Step 1
Preheat the oven to 375 degrees F. Fit the eggless pie crust into a 9-inch pie pan, line it with parchment paper, and fill it with pie weights.
Step 2
Bake the crust for 12 minutes. Remove the weights and parchment, then bake for another 5 minutes before setting the crust aside.
Step 3
Heat the olive oil in a skillet over medium heat. Cook the diced onion for 4 minutes, then add the spinach and cook until wilted and excess moisture has evaporated.
Step 4
Blend the tofu, whole milk, chickpea flour, cornstarch, nutritional yeast, Dijon mustard, garlic powder, turmeric, fine salt, and black pepper until completely smooth.
Step 5
Stir the cooked onion, spinach, and 3/4 cup of the Gruyere into the blended filling. Spread the mixture evenly in the partially baked crust.
Step 6
Scatter the remaining Gruyere over the top. Bake for 35 to 42 minutes, until the center is set and the top is lightly golden.
Step 7
Cool the quiche for 20 minutes before serving. This resting time allows the creamy filling to firm without becoming dry.
Tips
Chill the Crust Before Baking
After fitting the crust into the pie pan, refrigerate it for 15 to 20 minutes. A cold crust is less likely to shrink or slide down the sides while it bakes.
Fill the parchment with enough pie weights to support the sides, not just the bottom. After removing them, the extra 5 minutes in the oven should leave the bottom dry and lightly colored before you add the filling.
Remove the Spinach Moisture
Cook the spinach until the liquid it releases has fully evaporated. If the skillet still looks wet, keep cooking for another minute or two while stirring.
Let the onion and spinach mixture cool for a few minutes before adding it to the filling. Extra heat and moisture can make the quiche softer and prevent it from setting evenly.
Drain the Tofu Well
Let the tofu drain for at least 10 minutes, then gently pat it dry. You want to remove the loose surface liquid without pressing the tofu until it becomes dry and crumbly.
Too much tofu liquid can make the filling loose, while overly dry tofu can make it feel dense. Properly drained firm tofu gives this eggless quiche a smooth, creamy center that still holds its shape.
Try These Next
- Eggless Classic NY Style Cheesecake
- Eggless Classic Southern Pecan Pie
- Eggless French Vanilla Creme Brulee
- Eggless Super Moist Banana Bread
- Eggless Zesty & Tangy Lemon Curd
Questions You Might Have
Can I use frozen spinach instead of fresh baby spinach?
Yes. Thaw the frozen spinach completely, then squeeze out as much liquid as possible before adding it to the onion. Use about 3/4 cup thawed, well-drained frozen spinach for the 2 cups of fresh spinach.
Eggless Creamy Spinach Quiche
Ingredients
Equipment
Method
- Preheat the oven to 375 degrees F. Fit the eggless pie crust into a 9-inch pie pan, line it with parchment paper, and fill it with pie weights.
- Bake the crust for 12 minutes. Remove the weights and parchment, then bake for another 5 minutes before setting the crust aside.
- Heat the olive oil in a skillet over medium heat. Cook the diced onion for 4 minutes, then add the spinach and cook until wilted and excess moisture has evaporated.
- Blend the tofu, whole milk, chickpea flour, cornstarch, nutritional yeast, Dijon mustard, garlic powder, turmeric, fine salt, and black pepper until completely smooth.
- Stir the cooked onion, spinach, and 3/4 cup of the Gruyere into the blended filling. Spread the mixture evenly in the partially baked crust.
- Scatter the remaining Gruyere over the top. Bake for 35 to 42 minutes, until the center is set and the top is lightly golden.
- Cool the quiche for 20 minutes before serving. This resting time allows the creamy filling to firm without becoming dry.