Mushroom, Spinach and Roasted Tofu Quiche

Celebrate spring and Easter with this Mushroom, Spinach and Tofu Masala Quiche, a vibrant twist on a classic brunch favorite. Crispy, oven-roasted tofu cubes bring a savory crunch and hold their shape beautifully, while creamy coconut milk adds luscious richness without heaviness. Earthy mushrooms, tender spinach, and sun-dried tomatoes provide fresh seasonal flavor, and a subtle malada-style masala infuses the quiche with aromatic warmth, giving it a uniquely Indian flair.

Perfect for a brunch spread, holiday table, or cozy weekend breakfast, this quiche is light, flavorful, and visually stunning. Serve warm or at room temperature, paired with a fresh salad or spring fruits, and it’s sure to become the centerpiece of your table.

Why this quiche works:

• Roasted tofu: Adds protein, texture, and seasoning that holds up in the quiche.

• Coconut milk: Replaces heavy cream for silky smoothness and subtle sweetness.

• Masala seasoning: Lifts the vegetables with warm, aromatic spice without overpowering the dish.

Every spice in this recipe has a purpose: cumin and coriander bring earthiness and brightness, fenugreek deepens savory notes, garlic powder amplifies umami, oregano adds herbal lift, and just a touch of masala ties everything together with aromatic warmth.

Perfect for Easter brunch, a spring gathering, or a cozy weekend breakfast, this quiche is both visually stunning and packed with flavor.

Yield: 6-8

Author: Dontmissmyplate

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Mushroom, Spinach and Roasted Tofu Quiche

This savory Mushroom, Spinach and Tofu Masala Quiche combines the creaminess of coconut milk, the warmth of traditional Indian spices, and wholesome vegetables for a brunch-worthy dish that’s both comforting and flavorful. Perfect for breakfast, lunch, or a light dinner, it’s a fusion of East-meets-West cuisine that will impress vegans and omnivores alike.

Prep time: 15 MinCook time: 34 MinTotal time: 49 Min

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Ingredients

• 1/3 cup tofu, cubed and oven-roasted until golden
• 4 eggs
• 1/2 cup coconut milk
• 1/4 tsp seasoned salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp fenugreek
• 1/2 tsp oregano
• 1/2 tsp masala seasoning
• 1/4 tsp cumin
• 1/4 tsp coriander
• 1/2 small case of cremini mushrooms, sliced
• 1/2 cup spinach, chopped
• 2 tbsp sundried tomatoes, chopped
• 1 pastry pie crust (store-bought or homemade)
• 1/4 cup mozzarella cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. Blind bake the pastry crust for 8–10 minutes to prevent a soggy bottom.
3. Roast cubed tofu until golden and slightly crisp.
4. Sauté mushrooms, spinach, and sundried tomatoes until tender. Add roasted tofu and cook 2–3 minutes more.
5. In a bowl, whisk eggs, coconut milk, and all spices (salt, pepper, garlic powder, fenugreek, oregano, cumin, coriander, masala).
6. Spread the vegetable and tofu mixture evenly in the pre-baked crust. Pour the egg-coconut-spice mixture over the vegetables. Stir in the mozzarella cheese directly into the custard so it melts throughout, rather than sprinkled on top.
7. Bake 25–30 minutes, or until the quiche is set and lightly golden.
8. Let cool 5 minutes before slicing into 6–8 pieces and serving.

Notes

• Roasted tofu provides texture and flavor that holds in the custard.
• Masala is intentionally subtle; other spices layer depth and balance.
• Pre-baking crust prevents a soggy bottom.
• Garnish with fresh herbs for color and brightness.
• Quiche can be served warm or room temperature, perfect for make-ahead Easter brunch.

Nutrition Facts

Calories

180

Carbs (grams)

11 g

Fiber (grams)

2 g

Protein (grams)

10 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-cook/2024/4/21/mushroom-spinach-and-tofu-masala-quiche

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