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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Vegan twist on one of my family's favorites for the holidays. Ingredients:
1 ready-made pie crust |
1 medium onion, finely chopped |
2 garlic cloves, minced |
1 lb spinach, cooked until just done |
1 lb firm tofu, drained and pressed |
1/2 cup soymilk |
2 tablespoons vegan parmesan cheese |
1/4 teaspoon dijon mustard |
3/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/2 teaspoon ground red pepper |
Directions:
1. Cook spinach until just soft.
2. Cook onion and garlic until golden, and add veggie and heat through.
3. In blender, puree tofu, soymilk, mustard, salt, nutmeg, pepper, and soy cheese, until smooth. Pour into large bowl and add the onion and veggie mixture.
4. Combine well.
5. Pour into pre-cooked pie shell, and bake at 400 degrees for 35-40 minutes or until quiche is set.
6. Allow to sit for 5 minutes before cutting.
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