Super Green Quiche
Get your greens in before noon with this veggie quiche. To avoid a crumbly mess, you'll have to be patient and let it cool before slicing.
INGREDIENTS | SERVES 4
- 1 10-ounce package frozen chopped spinach, thawed and drained
- ½ cup broccoli, diced small
- 1 block firm or extra-firm tofu
- 1 tablespoon soy sauce
- ¼ cup soy milk
- 1 teaspoon mustard
- 2 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- 1 teaspoon parsley
- ½ teaspoon rosemary
- ¾ teaspoon salt
- ¼ teaspoon pepper
- Prepared vegan crust (see below)
Preheat oven to 350°F.
Steam the spinach and broccoli until just lightly cooked, then set aside to cool. Press as much moisture as possible out of the spinach.
In a blender or food processor, combine the tofu with the remaining ingredients, except crust, until well mixed. Mix in the spinach and broccoli by hand until combined.
Spread mixture evenly in prepared pie crust.
Bake for 35–40 minutes, or until firm. Allow to cool for at least 10 minutes before serving. Quiche will firm up a bit more as it cools.
PER SERVING
Calories: 403 | Fat: 20g | Sodium: 1,560mg | Fiber: 7g | Protein: 17g
An Easy Whole-Wheat Crust
Combine ¾ cup whole-wheat flour with ¾ cup all-purpose flour, and a teaspoon of salt. Cut in 1/3 cup vegan margarine until it's crumbly, then add ice-cold water, a few tablespoons at a time, until you can form a dough. You'll need about ½ cup. Roll out the dough and press it into your pie pan and you're ready to fill it up!
