Spinach and Mushroom Tofu Quiche

niedziela, 9 lutego 2014

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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