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Spinach and Mushroom Tofu Quiche
Time: 1 hrs 5 mins
Ingredients
- 1 unbaked 9-inch pie crust
- 1 lb spinach, chopped
- 1/2 lb mushroom, sliced
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 lb firm tofu, drained
- 1/2 cup soymilk
- 1/4 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground red pepper
- black pepper
- 1 tablespoon dried parsley
Directions
- 1 Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.
- 2 Place broccoli in a steamer over 1 inch of boiling water, and cover. Steam until tender but still firm, about 2 to 6 minutes. Drain.
- 3 Heat oil in a large skillet over medium-high heat. Saute onion, garlic and mushrooms until golden. Stir in the cooked spinach and heat through.
- 4 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.
- 5 Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.
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