vegan spinach and mushroom quiche

By Jody

Ingredients

• 1 unbaked 9-inch pie crust
• 1 lb spinach, chopped
• 1/2 lb mushroom, sliced
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 lb firm tofu, drained
• 1/2 cup soymilk
• 1/4 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground red pepper
• black pepper
• 1 tablespoon dried parsley

Preparation

Step 1

Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.
Place spinach in a steamer over 1 inch of boiling water, and cover. Steam until tender, about 2 to 6 minutes. Drain.
Heat oil in a large skillet over medium-high heat. Saute onion, garlic and mushrooms until golden. Stir in the cooked spinach and heat through.
In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, and parsley; process until smooth.
In a large bowl combine tofu mixture with spinach mixture. Pour into pie crust.
Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.