Thursday, March 19, 2015

Spinach Quiche

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

  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
  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

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