I make crustless tofu quiche quite often but I have never posted about it. I change up the fillings all of the time but the base recipe remains the same. This recipe is easily made vegetarian and even vegan. I prefer tofu to eggs in quiche.
Spinach and Bacon Crustless Tofu Quiche
2 – 350g blocks of soft tofu
1/4 cup flour (I usually use AP)
1 teaspoon garlic powder
1 teaspoon salt
Fresh ground pepper to taste
1 tablespoon soy sauce
1/2 cup cheese of your choice (I usually mix it in to the quiche instead of putting it on top)
1 bunch spinach, cut into thin ribbons
6 slices of bacon
1 small tomato, sliced (for topping)
With a whisk or a food processor, whip the tofu until it is fairly smooth. It doesn’t need to be perfectly smooth. Mix in the flour, garlic powder, salt, soy sauce and cheese (if you don’t want it on top). You may need to add a splash of water to help it smooth out. Cut the bacon into small squares and fry in a pan until brown (and crispy if you aren’t using Japanese bacon). Add the bacon to the tofu mix. Dice the onion and saute it in the bacon drippings until translucent. Add the onion to the tofu mix. Add the spinach to the frying pan and saute until it just becomes limp. Add to the tofu mix. Mix everything but the tomato together and put in the baking pan of your choice. Top with tomato (and cheese if you want) and bake at 180C for 50 minutes. Let it sit for about ten minutes before you serve. Tastes even better as leftovers the next day. You can also bake it in muffin tins for individual snacks.