Spinach Tofu Quiche
Source of Recipe
recipesource.com (DeeAnne)
List of Ingredients
1 Whole wheat pie crust
1 lb Firm tofu -- crumbled
1/4 c Brown rice vinegar
1 t Onion powder
1 t Fine sea salt
1/2 t Dry mustard
1 tb Olive oil
1 md Onion -- finely chopped
1 Garlic clove -- minced
2 c Mushrooms -- thinly sliced
1 tb Tamari
1 lb Spinach -- well washed stems removed and leaves cut small
1/4 c Fresh basil leaves tightly packed,
finely chopped
1 lg Tomato -- sliced Recipe
Preheat the oven to 350 degrees. 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.
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