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.

Dr. Nicole Sundene, NMD is a licensed Naturopathic Medical Doctor at Fountain Hills Naturopathic Medicine 16719 E Palisades Blvd, Suite 205, Fountain Hills, AZ 85268.

She believes we should utilize natural medicines to treat the root cause of disease rather than just treating symptoms, as symptoms are a message of imbalance sent from the body and will persist until they are properly addressed.

For appointments please visit http://FHnaturopathic.com for more information about Naturopathic Medicine services.
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