Tofu Spinach Crustless Quiche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Very easy to prepare. Low calorie. Use Silken brand of tofu. Add black pepper, chili pepper, dill weed and other spices to taste. Ingredients:
4 slices (82 gram) silken tofu, lite extra firm |
10 ounces frozen chopped spinach |
1 large onion |
4 cloves garlic |
2 ounces mushrooms, shitake |
2 ounces mushrooms, crimini |
1/2 cup milk, non-fat |
4 tablespoons parmesan cheese, grated |
1/4 teaspoon dijon mustard |
3/4 teaspoon salt |
1/4 teaspoon nutmeg |
Directions:
1. Preheat oven to 4oo degrees F.
2. Defrost spinach in microwave. Squeeze dry, getting out as much water as possible.
3. Coat skillet with non-fat cooking spray. Heat over medium-high heat. Saute onion and mushrooms until almost golden. Add minced garlic and cook an additional 2 or 3 minutes.
4. In a blender (or use an imersion blender in a large bowl), combine tofu, milk, spinach, Parmesan cheese, and spices.
5. In a large bowl, stir in onion mushroom mixture into tofu mixture.
6. Prepare 8 x 8 inch pan with non-fat cooking spray or, even better, cover with non-stick aluminum foil. Pour all ingredients into pan.
7. Bake in preheated oven for 35 to 40 minutes or until set. Allow to stand for 5 minutes before cutting.
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