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Tofu and spinach quiche
45 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 621
  • Fat about 45g
  • Carbohydrates about 31g
  • Protein about 18g
This is needed
This is needed for 4 people
Pastry dough
  • 50 g ground hazelnuts, roasted, left to cool
  • 150 g brown flour
  • 0.5 tsp salt
  • 0.5 dl water, chilled
  • 75 g butter, cut into pieces, cold
  • 0.25 cube yeast (approx. 10 g), crumbled
  • a little butter
  • a little pepper
  • 1 onions, finely chopped
  • 1 garlic clove, squeezed
  • 0.25 tsp salt
  • 300 g baby spinach
  • 250 g silken tofu
  • 2 dl single cream
  • 2 egg
  • 0.5 tsp salt
  • a little pepper
  • One quiche tin measuring approx. 26 cm in diameter
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And that's how it's done
And that's how it's done
Pastry dough
Mix the nuts, flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Combine the water and yeast and mix well, add, mix quickly to form a soft dough – do not knead. Cover the dough and leave to rest for approx. 10 mins. Shape the dough into a ball and flatten a little. Roll out between two sheets of baking paper to a circle approx. 30 cm in diameter, transfer to a baking tray along with the bottom sheet of baking paper. Trim off any protruding paper. Prick the dough firmly with a fork.
In a large pan, wilt the spinach over a medium heat, drain and squeeze out well. Heat the butter in the same pan, sauté the onion and garlic. Stir in the spinach, season, allow to cool. Spread the spinach over the pastry base. Puree the tofu, eggs and cream, season. Pour the mixture over the spinach. Bake for approx. 35 mins. on the bottom shelf of an oven preheated to 220°C. Remove the quiche from the oven, allow to cool a little on a rack, remove from the tin, serve while still warm.