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    You are in: Home / Recipes / Spinach and Roasted Garlic Tart Recipe
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    Spinach and Roasted Garlic Tart

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    • on January 14, 2011

      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.

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    Nutritional Facts for Spinach and Roasted Garlic Tart

    Serving Size: 1 (206 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 287.8
    Calories from Fat 111
    Total Fat 12.3 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 317.6 mg
    Total Carbohydrate 33.8 g
    Dietary Fiber 3.0 g
    Sugars 1.5 g
    Protein 11.5 g

    The following items or measurements are not included:

    fresh herbs


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