Ingredients:
1 unbaked 9-inch pie crust
1 lb spinach, chopped
1/2 lb mushrooms, sliced
1 tablespoon olive oil
1 onions, finely chopped
4 garlic cloves, minced
1 lb firm tofu, drained
1/2 cup soymilk
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper
black pepper
1 tablespoon dried parsley
Directions:
Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.
Place broccoli in a steamer over 1 inch of boiling water, and cover. Steam until tender but still firm, about 2 to 6 minutes. Drain.
Heat oil in a large skillet over medium-high heat. Saute onion, garlic and mushrooms until golden. Stir in the cooked spinach and heat through.
In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, and parsley; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.