Spinach and Roasted Garlic Tart

Total Time
30mins
Prep 10 mins
Cook 20 mins

Based on a recipe from Bob Greene’s book, The Best Life Diet Cookbook. He says, “This eggless, frittata-like dish makes a filling, savory breakfast. It is delicious just out of the oven, reheated, or served at room temperature.” I freeze this and take to work for lunch sides or snacks -- it's fantastic! To roast garlic: separate a head of garlic into cloves leaving the papery skin intact; lightly and evenly coat the cloves with cooking spray and place on a sheet pan; roast in preheated 375°F oven until soft to the touch, about 20 minutes; cool; peel off papery skin and use immediately or store tightly covered in the ‘fridge for 5 days.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Add quinoa to medium pot and cover with water. Bring to a boil and cook for 5 minutes. Drain and remove to large bowl.
  3. In a food processor, process the tofu, roasted garlic, and oil until completely smooth, about 2 minutes.
  4. Add tofu mixture to the quinoa and stir in the spinach, herbs, salt and pepper.
  5. Prepare a 9-inch pie pan by coating with cooking spray. Pour in the quinoa mixture and place in oven for 30 minutes.
  6. Serve.

Reviews

(1)
Most Helpful

The concept of this recipe is 5* for me - a 'quiche' alternative for those of us who don't eat eggs, and as a bonus, an interesting way to use nutritious quinoa. The tart cooked up really well (I used a tart tin) and it was firm enough to slice once it cooled a little. It didn't quite hit the mark for me on the flavour side. The roasted garlic flavour didn't come through, maybe it just needed more. Cooking the quinoa in broth might be a nice flavour tweak, and/or adding some "nooch" or pesto to the tofu mixture. There are lots of flavour combos you might work into this idea. I'll definitely come back to this next time I need a brunch sort of dish. Thanks Mersaydees, I enjoyed making this.

magpie diner January 14, 2011

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