Spinach & Ricotta Quiche with Seitan

I didn’t take pictures this time around (yes, I know, I’ve been so bad with that lately) but I have an excuse!  We had company last night and I get distracted whenever there is someone in our home.  Anyhow… I wasn’t entirely sure this would work as nicely because I was using Seitan instead of the traditional bacon or ham.  And… I kind of, sort of, didn’t measure everything because I was purposefully making a very large batch and sort of winging it.  So the below is guesstimates  Hey!  I said from the beginning that this blog was more so I could keep track of what I cooked than it was to help others cook.  You still love me, right?  RIGHT?!


  • 1 dozen eggs
  • 1 & 1/2 cups Bisquick mix
  • 16 oz. package of frozen spinach
  • 32 oz. Ricotta cheese
  • 1 lb. mozzarella cheese
  • 1/2 almond milk
  • sour cream
  • garlic powder
  • Beef Flavored Seitan – roughly the amount 2 cups of VWG can make


  1. In a food processor, chop your spinach and cooked seitan into fine pieces then transfer it into a large bowl.
  2. Fully incorporate mozzarella, ricotta and Bisquick to the spinach/seitan.
  3. In a separate bowl, whisk eggs and milk thoroughly.
  4. Add the egg & milk mixture to your large bowl and again, fully incorporate.
  5. Pour mixture into glass/ceramic casserole dish (this makes a large batch so you might need two) about an inch deep.
  6. Preheat oven to 350 degrees.
  7. Cook casserole for 30-45 minutes or until mixture starts to pull away from sides and becomes quite firm.  Careful not to overcook this as it becomes dry quite easily!
  8. Allow to cool, cut into squares and serve with a dollop of sour cream sprinkled with garlic powder.