Vegan Spinach & Chard Quiche |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This can also be made with cow milk ingredients, but I don't think it is as tasty & I am a meat eater. If you did not know, you would swear there were eggs in this. Ingredients:
9 inches vegan pie crusts |
1/2 lb spinach, rinsed and chopped |
1/2 lb red swiss chard, rinsed and chopped (red portions separated) |
1 tablespoon olive oil |
1 medium onion, diced |
4 garlic cloves, minced |
1/2 teaspoon curry powder (more or less to taste) |
1 teaspoon dried parsley |
1/2 teaspoon sea salt |
3/4 teaspoon fresh ground black pepper |
1 small orange bell pepper, chopped |
2 teaspoons capers |
1 (12 ounce) package firm tofu, drained and cubed |
1/4 cup plain soymilk |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground cardamom |
1/2 cup grated vegan parmesan cheese |
1/2 cup shredded soy cheddar cheese (make sure to get the kind that melts) |
Directions:
1. Preheat oven to 350°F
2. Bake pie crust until lightly browned.
3. You may need to prick with a fork to prevent bubbling.
4. Meanwhile, place spinach and Swiss chard in a steamer over boiling water and cover.
5. Lightly cook, about 5 minutes.
6. Heat oil in a large skillet over medium heat and saute onions, garlic, and red portions of chard.
7. When onions become transparent add greens and bell pepper.
8. Stir in curry powder, parsley, salt and pepper.
9. Saute until greens reduce, then add capers.
10. Stir and remove from heat.
11. In a blender, combine tofu, soy milk, nutmeg, cinnamon, cardamom and Parmesan cheese.
12. Process until smooth and creamy.
13. Pour over vegetables and mix well.
14. Transfer mixture to the pie crust.
15. Bake in preheated oven for 20 minutes.
16. Remove from oven and sprinkle top with Cheddar cheese.
17. Bake for 10 more minutes, or until cheese is lightly browned.
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