Post 5 Food!

I had to post about food! Remember the veggies I mentioned earlier? Well I did use up the spinach (among other things) in an eggless quiche and it turned out really well.

I thought I would share the recipe!

Tofu Quiche with Spinach

1 ready made pie crust baked according to pkg

1 medium onion finely chopped

4 cloves of garlic minced

1 lb. of chopped spinach cooked till just done

1 lb. extra firm tofu, drained

1/2c. soymilk

2 T. soy parmesan or nutritional yeast

1/4 t. dijon mustard

3/4 t. salt

1/4 t. ground nutmeg

1/2 t. ground red pepper

1. Cook spinach until bright green and just soft.

2. Cook onion and garlic until golden and then add spinach to heat through.

3. In a blender or food processor puree tofu, soymilk, mustard, salt, soy cheese or NY, and seasonings until smooth (I added a tablespoon of arrowroot to help thicken it!).

4. Add pureed mixture to the veggies and stir to combine.

5. Pour into the pre-cooked shell and bake at 400 degrees for 35-40 minutes or until quiche is set (half way through cooking brush with olive oil to give a nice golden brown top).

6. Allow to sit for 5 minutes before cutting. Serves 6.