If you’re avoiding gluten, this potato crust quiche fills the bill. You can vary the filling by substituting asparagus, chopped broccoli, artichokes, kale, bell peppers, or any other vegetable. Or try topping it off with one of the many varieties of nondairy cheese. Just remember a dish this size holds a maximum of about four cups of filling, so adjust accordingly.


12 ounces medium-size Yukon gold potatoes

Nonstick cooking spray

1 block extra-firm tofu, such as Heiwa

1 to 1 ½ cups nondairy milk

2 Tbsp. tapioca flour/starch

1 tsp. prepared mustard

1 tsp. kala namak (preferably) or salt

½ tsp. turmeric

1 Tbsp. neutral oil

10 ounces mushrooms, sliced

5 ounces baby spinach

2 garlic cloves, minced

2 small tomatoes, sliced

¼ cup red onion, thinly sliced


1. Slice the potatoes very thin. It’s best to use a mandolin for this if you have one. Spray a 9.5-inch pie plate with nonstick spray. Line the dish with the sliced potatoes, starting with the bottom and overlapping them. You want good coverage, but don’t pile up the slices. After the bottom is covered, arrange the remaining slices along the sides of the dish, overlapping them. You may not need all the slices.

2. Bake the potato crust at 400 degrees for 15 minutes.

3. Break the tofu into big chunks, place them on a kitchen towel, and wring out as much liquid as possible. Place the tofu in a measuring cup and add enough milk to equal 2 cups. Put the tofu/milk in your food processer along with the tapioca flour, mustard, kala namak, and turmeric. Process until very smooth.

4. In a large sauté pan, warm the oil and add the mushrooms and garlic. Cook on medium heat for about 10 minutes, until the mushrooms have given off most of their liquid and the pan seems fairly dry. Add the spinach and cook for another 5 minutes. Remove from the heat.

5. Empty the mixture from the food processor into the sauté pan and stir everything together well. Pour this into the potato crust.

6. Top the quiche with tomato slices and red onion. Bake at 400 degrees for 30 to 40 minutes or so, until a knife inserted in the center comes out clean.

7. Garnish the quiche with sliced scallions or fresh herbs. Let rest for 15 minutes before serving.