When was the first time you had quiche? I had my very first bite of quiche when I was 20 and my life was changed forever~
But not all quiches are created equally. I’ve had some not so tasty quiches that had soggy crust or overly salty custard or the worst kind, grease dripping from the piece before it reaches your mouth.
Nevertheless, I still try to order quiche whenever the opportunity arise. It’s just such an easy food to eat, ideal for breakfast, snack, lunch and even late night snack!
This quiche recipe is totally inspired by spring. I wanted to make something that is light, fluffy, and healthy (and super easy, too). In order to achieve that moist and tender texture, I used soft/silken tofu in place of cheese. Also, I skipped the crust all together and added soy sauce and crushed garlic for flavor. The taste of this quiche is going to knock your socks off because it brings out every ingredient’s unique flavor in every bite. And before I served the quiche, I sprinkled some aonori flakes (dried green seaweed available in Asian supermarkets) and a drizzle of good quality soy sauce. But if you like cheese, a few shavings of Parmigiano Reggiano won’t hurt my feelings =)
Crustless Tofu Spinach Quiche (Yield: 4 servings)
Level: (easy to hard)
Prep Time: 10 minutes
Total Time: 40 minutes
- 4 Large ramekins
- 1 Chopping board and knife (strainer if using frozen spinach)
- 1 Large bowls
- 1 Whisk / Fork
- 1 Spoon
- 1 tablespoon low sodium soy sauce and extra to taste
- 2 cloves of garlic crushed
- 2 cups finely chopped fresh spinach* (or 1 cup frozen chopped spinach – thawed and drained)
- 4 large eggs*
- 5 oz soft tofu*(approx. 1/3 of a 14oz tofu package)
- aonori flakes to taste
- Preheat oven to 350°F degrees.
In a large bowl, mash soft tofu to cottage cheese consistency
Beat in eggs, soy sauce and crushed garlic
Stir in finely chopped spinach and spoon mixture into ramekins (8/10 full)
Bake for 25-30min until eggs have set.
Let cool for 5 minutes.
Sprinkle some aonori flakes and drizzle some soy sauce before serving.
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