Spinach Mushroom Quiche

August 15, 2011 at 1:06 AM

Ingredients:

• 1 tbsp. olive oil (15 mL)
• 1 cup minced onions (250 mL)
• 2 cups finely chopped fresh spinach (500 mL)
• 1/2 red pepper diced
• 1/2 cup sliced mushrooms (125 mL)
• 1/4 tsp. grated nutmeg (1 mL)
• 1 lb. firm tofu or 5 farm fresh eggs (450 gr.)
• 2 tbsp. brown rice vinegar or lemon juice (30 mL)
• 1 tbsp. light miso (15 mL)
• 1 tbsp. tahini ( 15 ml)
• 1 tbsp. Dijon-style mustard (15 mL)
• 1 garlic clove, minced
• 1 whole wheat or wheat-free, dairy-free pie crust (see page 71)

Preparation:

• Heat the oil and onions in a medium skillet and saute until translucent. Add spinach and nutmeg and saute 1 minute.
• Combine tofu, vinegar, miso, tahini, mustard and garlic in a food processor or with a hand blender and puree until creamy.
• Combine with spinach in a bowl and stir by hand. Preheat oven to 400°F (200°C).
• Roll pie crust out to fill a 9" (23 cm) pie plate. Crimp or flute edges, then pour filling into crust and bake for 30 minutes. Allow to rest at room temperature for 30 minutes before serving.

Serves 4 to 6

Please add a comment

Leave a Reply

Name:

Email:
(Your email will not be publicly displayed.)

Please type the letters and numbers shown in the image.