Spinach Tofu Quiche
Yield
8 servingsPrep
45 minCook
50 minReady
110 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
whole wheat |
|
| 1 | pound |
tofu
crumbled |
|
| ¼ | cup |
rice
brown vinegar |
|
| 1 | teaspoon |
onion powder
|
|
| 1 | teaspoon |
sea salt
fine |
|
| ½ | teaspoon |
dry mustard
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | each |
garlic cloves
|
|
| 2 | cups |
mushrooms
thinly sliced |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | pound |
spinach
well washed, stems removed and leaves cut small |
|
| ¼ | cup |
basil
fresh, tightly packed, finely chopped |
*
|
| 1 | large |
tomatoes
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
whole wheat |
|
| 453.6 | g |
tofu
crumbled |
|
| 59 | ml |
rice
brown vinegar |
|
| 5 | ml |
onion powder
|
|
| 5 | ml |
sea salt
fine |
|
| 2.5 | ml |
dry mustard
|
|
| 15 | ml |
olive oil
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | each |
garlic cloves
|
|
| 473 | ml |
mushrooms
thinly sliced |
|
| 15 | ml |
soy sauce, tamari
|
|
| 453.6 | g |
spinach
well washed, stems removed and leaves cut small |
|
| 59 | ml |
basil
fresh, tightly packed, finely chopped |
*
|
| 1 | large |
tomatoes
sliced |
|
Directions
Preheat the oven to 350℉ (180℃).
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.
