Spinach and Mushroom Tofu Quiche |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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My mother sent me this in a magazine clipping, don't know which one, but it's good. Try adding toasted pine nuts or tempeh bacon!!! Ingredients:
1 unbaked 9-inch pie crust |
1 lb spinach, chopped |
1/2 lb mushroom, sliced |
1 tablespoon olive oil |
1 onion, finely chopped |
4 garlic cloves, minced |
1 lb firm tofu, drained |
1/2 cup soymilk |
1/4 teaspoon dijon mustard |
3/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/2 teaspoon ground red pepper |
black pepper |
1 tablespoon dried parsley |
Directions:
1. Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.
2. Heat oil in a large skillet over medium-high heat. Saute spinach, onion, garlic, and mushrooms until golden.
3. In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, and parsley; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
4. Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.
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