Spinach Quiche- Egg Free
1 unbaked 7 ½ inch pie crust
10 oz. frozen spinach, thawed and squeezed dry
1 pkg. (10 ½ oz.) extra-firm silken tofu
2 Tbs. yellow miso
¼ cup dried onion flakes
1 tsp. basil
½ tsp. oregano
¼ tsp. nutmeg
Dash of cayenne pepper
½ cup grated cheddar cheese or soy cheddar cheese • Preheat oven to 350 degrees.
• Blend the tofu and miso in a food processor until smooth and creamy.
• In a large bowl combine the tofu mixture and the spinach. Add the onion flakes and spices. Mix well.
• Fill the piecrust with the tofu spinach mixture. Top with cheese or soy cheese.
• Bake 40 minutes or until the crust is brown. Cool 5-10 minutes before slicing.
Variations: Instead of nutmeg use 1 tsp. curry powder.
If using a larger piecrust, add extra spinach.