Ingredients
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1 unbaked 9-inch pie crust
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1 lb spinach, chopped
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1 tablespoon olive oil
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1 onion, finely chopped
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4 garlic cloves, minced
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1 lb firm tofu, drained
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1/2 cup soymilk
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1/4 teaspoon Dijon mustard
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3/4 teaspoon salt
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1/4 teaspoon ground nutmeg
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black pepper
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1 tablespoon dried parsley
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1/2 lb mushroom, sliced
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1/2 teaspoon ground red pepper
Instructions
- Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.
- Heat oil in a large skillet over medium-high heat. Saute spinach, onion, garlic, and mushrooms until golden.
- 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 (THERE IS NO BROCCOLI IN THIS RECIPE!). Pour into pie crust.
- Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.