Wednesday, July 24, 2013

Spinach and Tofu Mini Quiches with Potato Crust

Spinach and Tofu Mini Quiches with Potato Crust
Dewey [the feline]: Are you certain you can make mini quiches that are easy and do not include nutritional yeast? Meow.   

Me [the human]: Yes Dewey, I am certain. I have never heard you use the word certain. Good job at improving your vocabulary. Cheers! 

Dewey in the middle with Othello (left) and Paulina (right)

Spinach and Tofu Mini Quiches with Potato Crust
Spinach and Tofu Mini Quiches with Potato Crust (Servings: 12 mini quiches)

Crust Ingredients
2 large potatoes, peeled and grated (I used Red Russet potatoes)
1/2 teaspoon salt
1/2 teaspoon onion powder
Freshly ground black pepper to taste

10-oz package (about 1 cup) chopped frozen spinach, defrosted
14-oz package organic lite firm tofu (I used Nasoya brand)
4 garlic cloves
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon Dijon mustard
1 teaspoon turmeric
1 tablespoon cornstarch
1 tablespoon lemon juice
Freshly ground black pepper to taste

Preheat the oven to 400 F. Peel and grate the potatoes. Drain the excess liquid by squeezing the potatoes in your hands (do not omit). Add salt, pepper and onion powder. Mix well. Coat muffin tin with a non-stick cooking spray generously.  Fill each muffin cup with potato mixture (about 1 tablespoon), pat it down while spreading it evenly. Spray with non-stick cooking spray and bake for 10-15 minutes. Remove from the oven and lower the heat to 350 F.

While the crust is cooking, make the filling. In a food processor or high speed blender, add garlic and pulse until minced. Add the remaining ingredients except for the spinach. Mix until smooth and creamy. Drain the excess liquid from spinach by squeezing the spinach in your hands (do not omit). In a large bowl, combine the tofu mixture and drained spinach. Mix well. Fill each muffin cup with tofu and spinach mixture (about 1 tablespoon) and spread it evenly on top of the potato crust. Be sure to cover the potato crust with the filling to prevent from burning. Coat with cooking spray and bake in the oven for 25-30 minutes. Allow 10-15 minutes for cooling before removing from muffin tin.


  1. I made these tonight and they were very good! Instead of mini quiches, I made 4 larger ones in my larger muffin pans. The only criticism was that mine were a bit too garlicky, but my garlic cloves came from the garden and I think they're stronger than store boughten garlic. So no fault of the recipe, I should have just adjusted the garlic amount knowing how strong my garlic is. Thank you for sharing this recipe. I will definitely make these again!

  2. I am jealous of your garden garlic. I am glad you enjoyed the recipe :)