Egg Tofu Quiche

Egg Tofu Quiche

Egg Tofu Quiche 65 People saved this recipe.

Using our Egg Tofu, this quiche has a creamy egg custard that is sure to satisfy for any occasion from brunch to dinner.

Servings: 6-8

easy Mains Mandarin Egg Tube Tofu (245g)

  • 15 min prep
  • 35 min cook
  • 6-8 people


  • 1 pkg Mandarin Egg Tube Tofu (245g) mixed
  • 1 frozen pie crust
  • 30 mL (2 Tbsp) olive oil
  • 250 mL (1 cup) leek, chopped
  • 310 mL (1 1/4 cup) mushroom, sliced
  • 250 mL (1 cup) evaporated milk (fat free)
  • 60 mL (1/4 cup) parmesan, grated
  • 2 mL (1/2 tsp) salt
  • 1 mL (1/4 tsp) dried dill
  • 1 mL (1/4 tsp) dried thyme
  • 1 mL (1/4 tsp) black pepper
  • 1 spinach, chopped (optional 1 pkg frozen, thawed and drained)
  • 125 mL (1/2 cup) grated Gruyere, Swiss or cheddar cheese.


  1. Pre-heat oven to190ºC (375°F).
  2. Heat olive oil in a medium sauté pan over medium-high heat. Sauté leeks for 3 minutes. Add mushrooms, sauté for another 5 minutes. Remove from heat and transfer into a large bowl.
  3. Combine egg tofu, evaporated milk, parmesan, salt, dill, thyme, black pepper and spinach in a blender. Blend until smooth.
  4. Add spinach mixture to tofu and leeks, stir well. Scoop filling into prepared crust until just filled.
  5. Sprinkle with grated cheese of your choice. Bake on top of a lined baking sheet for 35 minutes or until a knife inserted near the centre comes out clean. Let stand 5 minutes before serving.

Calories: 220Fat: 4gSaturated Fat: 4gCholesterol: 65mgSodium: 380mgCarbohydrate: 18gFiber: 2gSugar: 5gProtein: 10gVitamin A: Vitamin C: Calcium: Iron:

As per one serving size (160g)