Spinach and Mushroom Tofu Quiche

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.
• 2 Heat oil in a large skillet over medium-high heat. Saute spinach, onion, garlic, and mushrooms until golden.
• 3 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 (THERE IS NO BROCCOLI IN THIS RECIPE!). Pour into pie crust.
• 4 Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.