Soy Cheese and Spinach Quiche - dummies

Soy Cheese and Spinach Quiche

By Suzanne Havala Hobbs

When you prepare this quiche for breakfast, lunch, or dinner, it’s easy to replace common dairy ingredients. Try a whole wheat pie shell for the best flavor, and if you don’t have Swiss-style cheese, use any nondairy cheese you have on hand and omit the nutmeg.

Preparation time: 25 minutes

Cooking time: 35 minutes

Yield: 6 servings

3 tablespoons olive oil

1 medium onion, chopped

10 ounces frozen, chopped spinach, thawed and thoroughly drained (or use 6 cups fresh spinach, chopped)

1/2 teaspoon salt

1 teaspoon lemon juice

4 eggs (or equivalent amount of cholesterol-free egg replacer)

1 cup plain soymilk

6 ounces nondairy Swiss-style cheese, grated

1/2 teaspoon black pepper

1/2 teaspoon ground nutmeg

One 9-inch pie shell (not deep-dish), unbaked (If using a ready-made shell, read the label. Some may contain skim milk solids or other dairy byproducts.)


Tomato slices and flat-leaf parsley for garnish (optional)

  1. Preheat the oven to 350 degrees.

  2. In a medium skillet, heat the olive oil. Add the onions and cook over medium heat for about 2 minutes, or until onions become soft and translucent.

  3. Add the spinach, salt, and lemon juice. Stir, cover the skillet, and cook the mixture over medium heat for 10 minutes. Take care not to burn the spinach. Remove from the heat and set aside.

  4. Break the eggs into a medium bowl and beat them lightly with a fork or whisk. Add the soymilk, cheese, black pepper, and nutmeg, and then add the spinach mixture. Stir to combine.

    Add other ingredients — sundried tomatoes, sautéed mushrooms, soy-based bacon, or chopped black olives — as desired.

  5. Pour the filling mixture into the pie shell (which is in a pie pan). Top with a few shakes of paprika for color.

  6. Place the quiche in the preheated oven and bake for 35 minutes, or until browned on top. Test for doneness by inserting a toothpick or knife in the center. When it comes out clean, the quiche is done.

  7. Remove the quiche from the oven and let it stand for 10 minutes. Garnish with tomato slices and parsley sprigs, if desired, and serve hot.

Per serving: Calories 349 (209 from Fat); Fat 23g (Saturated 6g); Cholesterol 148mg; Sodium 408mg; Carbohydrate 23g (Dietary Fiber 2g); Protein 14g.