Tofu and Spinach Crustless Quiche Gluten Free

Easy Tofu and Spinach Crustless Quiche Gluten Free

This is the first recipe I’ve created using coconut flour.  Normally, I’d use regular flour or whole-wheat flour but I wanted to make a wheat free side dish for our vegetarian dinner tonight. It turned out really good for such a easy and healthy dinner fix. The coconut flavor it’s really noticeable but the kids didn’t mind. They actually really enjoyed it so I’ll be packing some in their lunch boxes tomorrow.

The more I learn about wheat and gluten the more I feel like banning it it from our diet. Also, I’ve been noticing that the less gluten I have on a daily basis the better I feel – less bloated, more alert, less cravings, etc.

Here is what got me really fired up about coconut flour: it’s gluten, grain free, high in fiber and low in carbohydrates. Though it is free from gluten proteins, coconut flour contains an impressive number of other proteins.

I’m still researching and learning about cooking and baking with coconut flour but for this recipe I knew I’d need more eggs and almond milk because coconut flour is very dry and substituting other flours with it doesn’t exactly work. Ditchthewheat has this quick tips & tricks post on dealing with coconut flour.

Coconut flour is way more expensive than regular flour but that’s ok because it goes a long way and it’s healthier. Sprouts sells it in bulk ($3.99 lb. ) so I got a small amount to experiment with.

Here is to a healthy week!


  • 4 cups of fresh spinach
  • 2 eggs
  • ½ cup of grated Parmesan cheese
  • 1 ½ cup of almond milk
  • ¼ coconut flour
  • 1 half of Trader Joe’s Organic Sprouted Tofu (Extra Firm) or ½ of one Extra firm tofu block (water drained)
  • 1 tbsp of salt
  • 1 tbsp of onion powder
  • ½ tbsp of garlic powder
  • 1 tsp of Paprika
  • 1 tsp of cayenne pepper

Chop spinach slightly and quickly sautéed it in a little bit of olive oil OR cook it in the Microwave for 1 minute (reserve). Blend all the wet ingredients until smooth. Add everything else except for spinach. Blend it well, stopping a couple of times to mix and scoop unmixed ingredients from blender cup walls (coconut flour can get really lumpy.) Lastly, mix spinach with the blended mixture. Spray a small Pyrex or oven dish with spray oil or coat the dish with olive OR coconut oil (use your hands or a sheet of paper towel to spread the oil). Pour the mixture and top with shredded cheese (totally optional). Bake it at 400F for about 20-30 minutes or until top is firm, brown and crusty. Let it cool off before cutting.

Tofu and Spinach Crustless Quiche Gluten Free


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