Classic Quiche with Tempeh Bacon, Sundried Tomatoes & Spinach
Servings: 8 servings
Calories: 227kcal
Ingredients
- 1 prepared or homemade gluten-free pie crust unbaked
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion diced
- 1 cup gluten-free tempeh bacon pieces prepared or homemade
- ⅓ cup sundried tomatoes soaked for 5 minutes in boiling water, drained and chopped
- 1½ cups packed spinach chopped, or baby spinach
- 2 cups extra-firm silken tofu well drained
- 1 tablespoon white miso
- 2 tablespoons tahini
- 1 tablespoon Bragg liquid aminos or gluten-free soy sauce
- Pinch of sweet paprika if desired
Instructions
- Preheat the oven to 350°F. Bake the pie crust for 10 minutes, until the top is dry. Remove from the oven and set aside.
- Heat the oil in a large frying pan and sauté the onion for about 5 minutes, until translucent. Gently add the tempeh bacon, tomato, and spinach. Cook until the spinach is wilted, about 5 minutes. Cover and turn off the heat.
- In a food processor or blender, mix the tofu, miso, tahini, and aminos until very smooth. Add to the vegetables in the pan and gently fold together until the bacon and vegetables are evenly coated. Pour into the crust and smooth the top. If desired, sprinkle with a little paprika.
- Bake for 30-35 minutes, until the top is light golden brown. Remove from the oven and let sit for 10-15 minutes before serving. May be frozen.
Nutrition
Calories: 227kcal | Carbohydrates: 20g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Sodium: 327mg | Potassium: 382mg | Fiber: 1g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 4.5mg | Calcium: 53mg | Iron: 2.3mg