I tried this recipe for the first time last night. Needless to say this is going to be on my menu from now on. I did not use eggs or milk (not counting what was already in the pie crust) HOWEVER, I did add a little real cheese cuz a quiche needs cheese and I hate vegan cheese. This recipe is extremely healthy and good for you. Low in calories and super tasty. The one thing that I should have done was bake the pie pastery BEFORE putting the filling in it. The crust on the bottom was soft so I will do that next time.
If you want to eat healthier this recipe is a must!! So here goes....
Crust
I used a frozen pie crust. Making crusts by hand is just too time consuming.
Filling
NOTE: adjust incredients to your liking. You may want less mushrooms and more onions. It's up to you!
8 oz fresh spinach, washed and shredded
4 Tbs vegetable oil or olive oil (I used extra virgin olive oil). You may want to add more oil depending on how much onion, garlic and mushrooms you use.
1 onion chopped
3 teaspoons minced garlic (I buy minced from Publix-it's easier)
12 oz mushrooms -I used baby Portobella cuz they are meatier than white ones
12 oz firm tofu, pressed to remove excess water
1/2 to 3/4 cup cheddar cheese
Fresh parsley, chopped
Salt & Pepper to taste
1. TOFU - the best to buy is organic because it is more nutritious. Open the pack, drain the water and rinse. Slice tofu in half long ways. This will "thin" the tofu for easier pressing. Fold 4 or paper towels and place the 2 slices on the towels. Fold another 2 or 3 towels and place on top. Put a thick cookbook on top to gently press out water. This takes about 15 minutes or so.
2. Boil or steam (steaming is the preferred way because less nutrients are lost) gently just until soft.
3. Add oil to pan and heat over medium heat. Add onion and garlic to saute until it begins to soften. Add mushrooms, salt & pepper and cook until mushrooms begin to soften.
4. Mash tofu well then add plenty of parsley, the cheese and mix well. Add mushroom mixture and mix well. Then add spinich and mix that well. Pour into browned pie crust.
5. Bake at 375 for about half an hour or until pastry is browned.
Serve hot. Serves 4.
ENJOY!!
If you want to eat healthier this recipe is a must!! So here goes....
Crust
I used a frozen pie crust. Making crusts by hand is just too time consuming.
Filling
NOTE: adjust incredients to your liking. You may want less mushrooms and more onions. It's up to you!
8 oz fresh spinach, washed and shredded
4 Tbs vegetable oil or olive oil (I used extra virgin olive oil). You may want to add more oil depending on how much onion, garlic and mushrooms you use.
1 onion chopped
3 teaspoons minced garlic (I buy minced from Publix-it's easier)
12 oz mushrooms -I used baby Portobella cuz they are meatier than white ones
12 oz firm tofu, pressed to remove excess water
1/2 to 3/4 cup cheddar cheese
Fresh parsley, chopped
Salt & Pepper to taste
1. TOFU - the best to buy is organic because it is more nutritious. Open the pack, drain the water and rinse. Slice tofu in half long ways. This will "thin" the tofu for easier pressing. Fold 4 or paper towels and place the 2 slices on the towels. Fold another 2 or 3 towels and place on top. Put a thick cookbook on top to gently press out water. This takes about 15 minutes or so.
2. Boil or steam (steaming is the preferred way because less nutrients are lost) gently just until soft.
3. Add oil to pan and heat over medium heat. Add onion and garlic to saute until it begins to soften. Add mushrooms, salt & pepper and cook until mushrooms begin to soften.
4. Mash tofu well then add plenty of parsley, the cheese and mix well. Add mushroom mixture and mix well. Then add spinich and mix that well. Pour into browned pie crust.
5. Bake at 375 for about half an hour or until pastry is browned.
Serve hot. Serves 4.
ENJOY!!
