Total Time
55mins
Prep 15 mins
Cook 40 mins

This can also be made with cow milk ingredients, but I don't think it is as tasty & I am a meat eater. If you did not know, you would swear there were eggs in this.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Bake pie crust until lightly browned.
  3. You may need to prick with a fork to prevent bubbling.
  4. Meanwhile, place spinach and Swiss chard in a steamer over boiling water and cover.
  5. Lightly cook, about 5 minutes.
  6. Heat oil in a large skillet over medium heat and saute onions, garlic, and red portions of chard.
  7. When onions become transparent add greens and bell pepper.
  8. Stir in curry powder, parsley, salt and pepper.
  9. Saute until greens reduce, then add capers.
  10. Stir and remove from heat.
  11. In a blender, combine tofu, soy milk, nutmeg, cinnamon, cardamom and Parmesan cheese.
  12. Process until smooth and creamy.
  13. Pour over vegetables and mix well.
  14. Transfer mixture to the pie crust.
  15. Bake in preheated oven for 20 minutes.
  16. Remove from oven and sprinkle top with Cheddar cheese.
  17. Bake for 10 more minutes, or until cheese is lightly browned.

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