Spinach Quiche

Yum - EEEEEEEEEEEE
So good. The recipe called for broccoli but I used spinach.

Ingredients

1. 1 tbsp coconut oil, divided
2. 1 yellow onion, diced
3. 1 cup broccoli, steamed or boiled ( used raw spinach)
4. 1 cup brown mushrooms, chopped
5. 3 cloves garlic, minced
6. 1 block extra firm tofu
7. 1/2 cup soy milk
8. 2 tbsp nutritional yeast
9. 1/2 tsp turmeric
10. 1/2 tsp cumin
11. 1 tsp dried basil
12. 1/4 tsp cayenne, optional
13. salt/pepper to taste (I used 1 tsp salt)
14. 2 tbsp fresh cilantro
15. 1/4 tsp smoked paprika
16. Sliced tomatoes

Instructions

1.  Preheat over to 350°F. Meanwhile, in a sauté pan on medium-high heat 2 tsp pf of the oil. Add onions, mushrooms, and garlic. Sauté until soft and slightly browned. Remove, set aside to cool slightly.
2.  In a blender whip tofu, milk, nutritional yeast, turmeric, cumin, basil, cayenne, salt and pepper. This mixture will be exceptionally thick and that's okay! You can thin it down with up to 2 tbsp of water if you need to get it thinned enough to blend.
3.  In a large bowl fold all vegetables into the tofu mixture. Then fold in the cilantro. Taste and adjust seasonings as needed.
4. Oil a 9" pie pan with remaining tsp of oil or line with parchment paper. Pour batter in and jiggle to help it settle. Top with tomato slices, sprinkle smoked paprika, a few grinds of fresh pepper and cover with aluminium foil.
5. Bake for about 30 minutes, or until a knife comes out clean from the middle.
6.  Remove foil and switch oven to broil for 1-3 minutes, watching closely to avoid burning, until browned.
7. Let the quiche sit for about 10-15 minutes to finish setting. Slice into pieces and serve warm