Spinach Quiche with Herb and Quinoa Crust

By mangia_g2

Ingredients

• Crust:
• 1 cup cooked quinoa
• 2 TB quinoa or whole-wheat flour to bind
• 2 TB flaxseed
• small bunch basil and thyme, finely chopped
• salt and pepper to taste
• Filling:
• 1 package firm tofu, drained
• jiuce of 1 lemon
• 10 oz fresh spinach
• 1 clove garlic, minced
• 1/2 tsp turmeric (for color)
• 1/2 tsp sea salt
• 1/2 tsp nutmeg
• 1/4 cup nutritional yeast
• 1 TB Dijon mustard
• 1/4 cup roasted pine nuts

Preparation

Step 1

Preheat oven to 350.

Mix together all crust ingredients. Grease a flan tin with a removable base, and press mixture firmly over the base and up the sides.

Combine the tofu with juice in a blender and puree until smooth. Add spinach leaves and pulse until blended, then add rest of the ingredients (through mustard), blending briefly until combined. Pour into base and sprinkle pine nuts over the top. Bake for 30-40 minutes.

Serve warm or cold.