Friday 18 September 2009

Crustless Spinach & Tofu Quiche (Low-Carb and Gluten-Free)

This fitness challenge that my partner Arivind and I are on has really opened up my cooking repertoire, leading me to discover just how many uber healthy dishes there are out there which actually taste fantastic. I am thrilled to have found flavour-packed foods such as this which I would eat even on a normal unrestricted diet! :)

Believe it or not, crumbled tofu is a surprisingly effective and tasty cheese replacement in this high-protein, low-carb version of quiche. Feel free to use mushrooms, peppers or broccoli for alternative vegetarian flavours, or bacon and ham bits for meat eaters.

Crustless Spinach and Tofu Quiche
*makes one 8" round quiche, serves 4-6*

Dice 1 medium onion and saute in a bit of olive oil over medium heat until fragrant and translucent.

Add 250g spinach (I used fresh leaves but frozen works too). Season well with salt and cook for about 10 mins or until dry, stirring occassionally. Drain off any excess liquid and spread into the base of an 8" deep round pie dish/casserole.

Beat together in a separate bowl to make custard:
4 eggs
1 1/2 cups milk (I use 1% fat)
150g firm tofu, crumbled
Dash of nutmeg
Dash of white pepper
Salt to taste
Optional: Dash of cayenne/paprika

Pour custard over spinach and bake for 40 minutes at 190 C (180 C fan assisted) until set. Let it stand for at least 10 minutes at room temperature before loosening sides with a thin spatula and cutting into slices.


  1. Hi Samantha, I'm a silent reader of your blog. Thanks for the recipes, I shall try this one out. Do you know if I substitute with eggs instead of tofu, if so, will it still be 150grm of eggs?

    I have tried other recipes of yours, the last one was New York cheese cake, I love it and so did everyone at home. Thank you for sharing them. :)


  2. Hi Dewi,

    Thanks for the positive feedback, glad the recipes have turned out :)

    Hmm I don't think you can substitute the tofu with eggs, as they are meant to give the bite and texture of cheese which eggs can't do. Unless you scramble and fry the eggs separately first, that might make them more the correct consistency? Don't think it will taste the same though... why, do you not eat tofu?

    There are already four eggs in the custard as it is, so I don't think adding more will work unless you want a big eggy flan :)

  3. hi Samantha....
    ic, I didn't realised there was already eggs in the custard!!...gosh I'm so blind and I'm not a eggy flan btw....oh well...will try this soon.

    saw your the other website..... so cool to be a professional dancer.. Keep it up!...If I have a daughter ( which I'm hoping) I would love to enrol my daughter into all these dancing and gymnastic classes.


  4. Hello Samantha,
    I happen to stumble on your blog through Azlan's mee siam post on facebook. I saw you at their open house but we didn't speak..shame
    :( Anyway, must say your recipes, restaurant reviews are fantastic. I'm going to try this quiche on the weekend.

    By the way, you wouldnt have the mousse cake recipe would looks amazing!

    Well done and continue sharing your great recipes and restaurant reviews.

    Rohana x

  5. Hi Rohana,

    Thanks very much for visiting my blog! :) Will definitely be putting up the chocolate mousse cake recipe soon, a lot of people have requested it so it's on my priority list :)

    Happy cooking and hope this quiche recipe turns out well!


  6. nice article samantha.. its really have done a nice work.. thanks for sharing this wonderful recipe.. its look delicious...

  7. Made and in the oven. Looks and smells good -- 50 minutes away from lunch and a first bite! A perfect accompaniment to a quiet Sunday of sketching and reverie about future artistic directions!