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Spinach and Tofu Quiche

This season’s recipe from MFoE co-ordinator and Love Your Bike campaigner Pete

Preparation and cooking time 30 minutes. Temperature and timings are for a fan-assisted electric oven, quantities for a 10 inch baking tin.

Pastry base

• 7oz flour (wholemeal, spelt—whatever you prefer)
• 3oz soya margarine
• A little water

Mix flour and margarine with your fingers to a crumbly texture. Add enough water to make a firm pastry dough. Grease the baking tin and roll out pastry to line the baking tin.

Quiche ingredients

• 1 large onion
• 8oz spinach (add more if you want, it will cook down nicely)
• 6–8oz tofu (smoked, silken or marinated—whichever variety you like)
• pepper
• tamari (optional)
• olive oil

Chop the onion finely and fry in a little olive oil. Wash and roughly chop the spinach. Add to onions with a little water and cook for a few mins. Mash up or blend the tofu with a little soya milk to a smooth consistency. Add to the onions and spinach and cook on a low heat for 5 mins. Season to taste and add tamari to the mix if using. Spoon on to pastry base. Cook in oven (180°C) for 20 mins.

While the quiche is in the oven, prepare and cook the accompanying ingredients. Great with boiled spuds and carrots cooked with mustard seeds. You can substitute the spinach with other veg such as kale, courgettes and purple flowered broccoli if you want.

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