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VegWeb.com  |  Recipes  |  Tofu, Tempeh, Seitan and Textured Soy Protein  |  Tofu  |  Baked / Broiled Tofu  |  Spinach Quiche with Fakin Bacon « previous next »
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Recipe submitted by James K. Baldwin  --- JKBaldwin@Hotmail.com

Spinach Quiche with Fakin Bacon

Ingredients (use vegan versions):

    2 cups whole wheat pastry flour
    1/2 teaspoon salt
    1/2 cup mild flavored oil
    1/3 to 1/2 cup apple juice
    1 LB firm tofu
    1/2 cup soy milk, plain
    1/2 teaspoon turmeric
    salt & pepper and nutmeg to taste
    2 medium onions, chopped
    1/2 of 6 oz. package Fakin Bacon or other tempeh, chopped
    1/2 LB spinach, washe'd with stems removed

Directions:

Heat oven to 400 degrees.  In medium bowl, mix the flour and salt, stir in oil with a fork.  Add the apple juice and mix well.  The dough will seem very wet at first but will dry quickly.  Pat dough into 9 pie pan.  Prick bottom with fork.  Bake crust for 10 minutes.  Set aside.  Reset oven to 350 degrees.

Cream the tofu, soy milk, and turmeric in a food processor until absolutely smooth.  Transfer to a large bowl and adjust the seasonings.

Saute the onions in a little oil until soft.  Heat the Fakin Bacon or other tempeh either by sauteing or in the microwave.  Cook the spinach in a little water until completely wilted, drain, rinse with cold water, squeeze dry, and chop.

Add everything to the tofu mixture and blend well.  Adjust the seasonings.  Pour into the pie she'll and bake at 350 degrees for 45 minutes.  Allow 10 minutes to cool before cutting.  Enjoy!

Serves: 6-8

Preparation time: 1 1/2 hours


We just made this quiche (with a pre-made pie crust) and we are so happy!!!  How nice to find a new easy and delicious dinner.

Archived comment by: dmjmbjk
yum, this was so good...i didn't use the fakin bacon though, b.c i didn't have any in the house...but it still came out delicious!!!

Archived comment by: kara
I used french cut, frozen green beans instead of spinach, and Bacos instead of Fakin Bacon or other tempeh.  It was great!  I served it at a get-together with friends from out of town and no one (not even me) could tell there weren't any eggs.  Tip: use a tad more apple juice than is called for in the recipe.

Archived comment by: felicity
Very yummy!  I added 1 lb. of mushrooms and sauteed them with the onions.  Added 3 cloves garlic (I add garlic to everything :-) ) in the food processor along with 2 heaping tsp of nutritional yeast.  Used a pre-made vegan crust from the whole foods market (me



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kellystern
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Chea!

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« Reply #1 on: October 10, 2006, 01:03:46 PM »

This was awesome.  My boyfriend and I wanted to eat the whole thing.  I changed it up a bit.  I took out the spinach and the bacon and made up my own creation.  I used broccoli, mushrooms, tomatoes, green peppers, onion, and tofu crumbles.  It was so freaking good.  I'm actually about to have it for lunch today.  It's a nice base recipe for any type of filling!
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idioglossia
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« Reply #2 on: October 14, 2006, 07:25:50 PM »

Pretty good, but could have been much tastier (and certainly has the potential to be).  I sauteed red onion, leeks, green pepper, mini bella mushrooms, broccoli, swiss chard, garlic and  "Canadian Veggie Bacon" (http://www.yvesveggie.com/products_details.php?product_id=22) for the filling (some toasted pine nuts would have been amazing but I didn't have any on hand).  To boost the flavour one might try adding veggie stock to the tofu mix and 3-4 cloves of garlic to the veggies (I tried 2 cloves).  The texture of the "egg" took some getting used to, but I think the dish grew on me as I ate it (I think I might prefer it veggie crumble style rather than smooth).  It was a cinch to throw together (even the crust was quick, and turned out awesome) and deserves at least 4 stars.  It could receive a 5-star rating after a little tweeking.  Great recipe!

---update.  Much tastier after sitting overnight in the fridge! Yum! A better texture and richer flavour.  Another idea to really pack flavour into this dish would be to add some roasted garlic to the tofu mix.
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uhblondie
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« Reply #3 on: October 23, 2006, 09:34:44 PM »

This is quite yummy! I used a premade whole wheat piecrust (from Whole Foods), subbed broccoli for spinach (chopped small and steamed), extra-firm tofu (next time I will press and drain), and added 4 cloves of garlic and 2 tsps. of nutritional yeast, as well as a few dashes of ground red pepper and Mrs. Dash. I recommend all of these changes (if you don't have Mrs. Dash, you could alway choose a few key spices or herbs and toss those in instead).  Next time I will use more nutritional yeast and increase the amounts of the garlic/spices a bit. All in all, though, it was very good -- my bf and I ate 2/3 of the whole pie in one sitting. If you want to spend a lot of time on it, I think using roasted garlic and caramelized onions would be so delicious. Really, you can use this recipe as a base for any filling, so get creative! I served this with roasted potatoes and carrots -- yum! Thanks!
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asenath
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« Reply #4 on: October 25, 2006, 09:34:23 PM »

This quiche (my adorable niece pronounces this 'quitch,' so I do too) was freaking fantastic! I was never a big egg fan when I still included them in my diet, and this is way better than any "real" quiche I can remember having. The crust is great, but I did have to bake it a bit over the ten minutes, but this is probably just a particular issue with my oven. Great recipe!
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Jaali
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« Reply #5 on: December 21, 2006, 02:19:55 PM »

I enjoyed the texture of the filling.  The pastry recipe is also good, one I'd definitely use in other recipes as well.

I have yet to try this with spinach - I've made it with both brocolli and with red peppers and mushrooms.  A good helping of nutritional yeast adds a bit more taste to the filling.  The tofu would be a great carrier for any tasty veggies.  I do find it usually a bit bland - I don't know where the salt goes in between tasting the raw mixture and taking the finished product out of the oven. 
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cayteeee
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« Reply #6 on: March 08, 2007, 03:47:53 PM »

That was delicious. I didn't use fake bacon, but I added a few different spices. My veggy sister loved it, and so did my non-veggy brother and mom. Oh but my crust sucked. I need to work on that, lol.
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shelloid
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« Reply #7 on: May 18, 2007, 07:55:48 AM »

This was really good - I gave it 4 stars.  The only reason it didn't get 5 is coz I'm not sure about the crust.

I made it the other night for my dinner.  Before I made it my non-veg bf said he didn't want any as he didn't think it would work.  And then when we sat down for dinner he was jealous of my dinner! He he he.

I didn't use any facon and added mushrooms and loads of garlic instead (just coz these go into everything I cook).  Loved the spinach in it - I used defrosted frozen spinach and it was good.

My pastry was kinda springy and would not stretch to fit my dish properly.  Next time i think i will make it as a crustless quiche and I think this will work well (will also cut down on alot of the fat as well)
In fact I'm gonna go to the shops for more tofu in a while and will make this for dinner - will let you know if the crustless thing works!

Thanks for a good recipe.
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MoonDreamer22
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« Reply #8 on: January 14, 2008, 08:10:15 PM »

I made some changes to the recipe.  I used a pre-made crust...  I added organic baby bella mushrooms sliced and three cloves of garlic minced to the sauteed onions.  I also used nutritional yeast and vegan parmesan cheese in the mix.  Amazing............................
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MoonDreamer22
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« Reply #9 on: January 14, 2008, 08:16:17 PM »

forgot to mention I used broccoli instead of spinach![/color]
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Sagesveganmama
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« Reply #10 on: February 28, 2008, 12:03:58 AM »

This was so good I made it twice in one week.  Instead of making the crust I bought a frozen crust and I used fake bacon and bacon bits.  SOOOOOO Tasty!!  I highly recommend it!!! 
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amefree
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« Reply #11 on: March 06, 2008, 10:14:18 PM »

I've made this several times now, and it is the best vegan quiche ever. I don't use the crust recipe provided, but my own recipe (just 1.5 cups flour, a bit of salt, 1/2 cup margarine and a bit of soymilk). I don't think I've ever made it with spinach, either. Usually I use gimme lean sausage, broccoli, mushrooms, and onion. This time I used kale. And made a smaller version. Yum.
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MeryAmun
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« Reply #12 on: November 20, 2009, 04:38:00 PM »

I am trying this recipe now but using a different pie cust recipe........I hope it works out.....the tofu and soya milk combo is quite thick...is it supposed to be thick? I am a new Vegan and getting used to the new textures of food Embarrassed
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MeryAmun
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« Reply #13 on: November 20, 2009, 06:06:09 PM »

Just an update....this will definitely be made again!!! I would, perhaps, put some more spices in it  next time...... Thumbs Up
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VegWeb.com  |  Recipes  |  Tofu, Tempeh, Seitan and Textured Soy Protein  |  Tofu  |  Baked / Broiled Tofu  |  Spinach Quiche with Fakin Bacon « previous next »
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