Tofu & Spinach Quiche

We recently posted on a quiche, but this is another which we had tried fairly recently.  Remember when we tried the tofu lasagna, and the consistency of the tofu was similar to ricotta cheese- well, I wondered if tofu can also replace eggs in a quiche.  That is how it ended up on our menu one night.  Luckily, it turned out great, as long as you provide the tofu lots of flavor (jalapeno, cheese, garlic, lemon).  I must admit, the night of the quiche was great (when it was still warm), the next day for lunch it didn’t have the same taste.  If I had put it in a toaster oven, and then it would be just as delicious.  Lesson of the day: if eggs cannot be found in the fridge, you can still make a quiche!

Tofu & Spinach Quiche
Adapted from: Fresh 365 Blog

1 pie crust (I used a frozen pie)
4 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
3 cups fresh spinach
2 cups grated cheese (Cheddar or Colby Jack or Manchego)
1 jalapeno, chopped
12 oz tofu, pressed to remove excess moisture
1/2 cup skim milk
2 tbsp white cooking wine
juice of 1 lemon
2 tsp salt
1 tsp pepper
1 tsp red pepper flakes

Preheat oven to 400 degrees.  In a small pan, add olive oil over medium heat.  Add onions and garlic and saute for 5-7 minutes, until the onions are beginning to brown.  Transfer to a large bowl, and add the spinach and cheese.  In a food processor, combine tofu, milk, jalapeno, wine, lemon juice, salt, pepper and the red pepper flakes.  Puree until smooth.  Transfer the puree into the bowl with the spinach mix.  Mix well.  Spoon filling into the crust, pressing evenly to all sides.  Put in heated oven, and bake for 40 minutes.  Remove from oven, let sit for 8-10 minutes before cutting.

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