Tofu Quiche

By Hklbrries

Combining cheese, milk, whole wheat and tofu will give you a perfect combination of proteins - nutritious as well as delicious!

Ingredients

• Crust:
• 1 cup whole wheat pastry flour
• Dash of salt
• 2 tbsp butter
• 2 tbsp oil
• 2 tbsp ice water
• Filling:
• 1/2 pound spinach
• 2 green onions
• 3/4 cup milk
• 2 eggs
• 6 ounces tofu
• 1/4 tsp salt
• Few grinds of pepper
• Dash of nutmeg
• 1/2 cup Swiss or Herkimer cheese, shredded

Details

Servings 5

Preparation

Step 1

Mix the flour and salt together in a bowl; then add the butter, using a fork to cut it in. Add the oil a little at a time, continuing to cut with the fork until the mixture looks crumbly. Add the ice water and stir until the mixture starts to cling together and can be formed into a ball. Add more ice water if necessary. Flatten the pastry and roll it out between sheets of waxed paper. Spread the crust in an 8-inch pie pan. Poke holes in the crust with a fork. Place in a preheated oven for 5 minutes at 400 F.

Chop the spinach, and wash it by placing it in a dishpan filled with cold water. Swish the chopped spinach around; then let it sit in the water another minute or so to allow the dirt to settle on the bottom. Remove the spinach, and set it aside to drain. Chop the green onions.

Put the drained spinach and chopped onions in a saucepan, covered, over a high heat. The spinach and onions will be soft in about 2 minutes, cooking in the water left on the spinach leaves. Leave the lid off for another minute or so to evaporate all of the remaining water.

Then place the vegetables in the waiting pie shell. Put all of the remaining ingredients except the cheese into your blender and process until smooth. Pour this into the pie shell on top of the spinach. Top with cheese and bake at 375 F for about 50 minutes, or until a clean knife inserted 1 inch from the side of the pan comes out clean. Cool for at least 10 minutes before serving.