Spinach and Mushroom Tofu Quiche

By VegBear on January 23, 2006

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Ingredients

    1. 1 unbaked 9-inch pie crust
    2. 1 lb spinach, chopped
    3. 1/2 lb mushroom, sliced
    4. 1 tablespoon olive oil
    5. 1 onion, finely chopped
    6. 4 garlic cloves, minced
    7. 1 lb firm tofu, drained
    8. 1/2 cup soymilk
    9. 1/4 teaspoon Dijon mustard
    10. 3/4 teaspoon salt
    11. 1/4 teaspoon ground nutmeg
    12. 1/2 teaspoon ground red pepper
    13. black pepper
    14. 1 tablespoon dried parsley

Directions

  1. Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.
  2. Heat oil in a large skillet over medium-high heat. Saute spinach, onion, garlic, and mushrooms until golden.
  3. In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, and parsley; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.