Prep 30 mins
Cook 1 hr 15 mins
Real men *DO* eat quiche, and if it’s this quiche they’re eating, they also eat tofu and spinach. You might call this dish a spinach tart or gratin. Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.
- 1 cup all-purpose flour
- 1⁄8 teaspoon salt
- 1⁄4 cup corn oil, chilled
- 1 -2 tablespoon cold water
- 1 tablespoon olive oil
- 1⁄2 cup minced onion
- 1 (10 ounce) package frozen spinach, cooked according to package directions, drained, squeezed dry and chopped
- 2 cups firm tofu, drained and crumbled
- 1 cup milk or 1 cup soymilk
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne
- 1 pinch ground nutmeg
- 1 cup grated mozzarella cheese or 1 cup soy mozzarella cheese
- MAKE THE CRUST: In a food processor, combine the flour and salt, pulsing to blend. Add the oil and process until the mixture is crumbly, With the machine running, slowly add the water and process until the mixture forms a ball. Turn the dough out, flatten it into a disk, and wrap it in plastic. Refrigerate for at least 30 minutes.
- Meanwhile, MAKE THE FILLING: Preheat the oven to 375°F Heat the oil in a small skillet over medium heat. Add the onion, cover and cook, stirring a few times, until softened, about 5 minutes. Remove from the heat and add the spinach, stirring to combine. Set aside.
- On a lightly floured work surface, roll the dough out into a 12-inch round. Fit it into a 9-inch fluted quiche pan or pie plate. Set aside.
- In the food processor, process the tofu, milk, mustard, salt, cayenne and nutmeg until well blended. Spoon the spinach mixture into the crust and sprinkle with the mozzarella. Pour the tofu mixture over the spinach and mozzarella, making sure it is evenly distributed.
- Bake until the filing is firm and lightly browned on top, 45 to 50 minutes. Let the quiche cool slightly to firm up before cutting.
- For Vegan use the soy milk and soy mozzarella.