Spinach Tofu Quiche

Yields:	8-10 servings
Rate this Recipe

	Preparation	45 minutes
	Cooking	50 minutes
	Ready In	110 minutes

Be the first to add a photo of this recipe!

Ingredients

1	each	pie shell (9 inch)	whole wheat
1	pound	tofu	crumbled
1/4	cup	rice	brown vinegar
1	teaspoon	onion powder
1	teaspoon	sea salt	fine
1/2	teaspoon	dry mustard
1	tablespoon	olive oil
1	medium	onion	finely chopped
1	each	garlic clove
2	cups	mushrooms	thinly sliced
1	tablespoon	soy sauce, tamari
1	pound	spinach	well washed, stems removed and leaves cut small
1/4	cup	basil	fresh, tightly packed, finely chopped
1	large	tomato	sliced

Directions

Preheat the oven to 350 degrees F.

Prick holes in the pie crust dough all over the bottom and sides of the pie shell.

Bake until a light golden color, 20 to 25 minutes.

Let cool.

Put the tofu, rice vinegar, onion powder salt and mustard in a blender and blend until smooth.

Transfer to a large bowl.

Heat the oil in a large frying pan over medium heat.

Add the onion, garlic, mushrooms, and tamari and cook until the mushrooms are browned, about 6 minutes.

Add the spinach, cover and cook until the spinach is wilted, 2 to 3 minutes.

Uncover and cook, stirring oftnem, until the excess moisture has evaporated, about 3 minutes.

Add to the tofu mixture, along with the basil, and stir to mix.

Pour into the baked pie crust.

Arrange the tomato slices, overlapping in a cirlce, on top.

Bake until the top is lightly browned and the filling seems firm in the center, 40 to 50 minutes.

Let cool 15 minutes.

Serve warm or at room temperature.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Amish Bread with Oatmeal

absolutely dead easy to make and AWESOME flavor, EVERYone who has tried LOVES this- a definate repeater!! may use this in my holiday baskets as well!!!

Reviewed by cometkatt