This spinach quiche is rich, decadent, and delicious! Who says you need eggs to make a quiche?
1 Vegan Pie Crust
10 to 12 cups fresh spinach leaves (or one 10-ounce package frozen) thawed
1 tablespoon extra virgin olive oil
⅔ cup onion, chopped
2 large garlic cloves, Pressed, or finely minced
1 pound organic firm tofu, patted dry
1 tablespoon fresh lemon juice
1 teaspoon Bragg Liquid Aminos, or soy sauce
2 tablespoons nutritional yeast
1 teaspoon turmeric
½ cup grated vegan mozzarella cheese
Preheat oven to 350°
Prepare the pie crust, or if you're looking to keep things simple, you can purchase a 9-inch vegan pie crust.
Press the dough into a lightly greased 9" quiche pan, pie plate, or square baking dish.
Add the spinach to a large pot over medium heat, along with a couple of tablespoons of water (if using fresh) and a pinch of salt and pepper. Cook for 2 - 3 minutes, stirring occasionally, until the spinach wilts. Remove from the heat and set aside.
Add the oil to a large skillet over medium heat. Sauté the onion until tender. Stir in the garlic and continue to cook for another minute. Stir in the reserved spinach and cook until all the liquid has absorbed. Remove from the heat and allow to cool slightly.
Place the spinach mixture in a Food Processor. Add the tofu, lemon juice, liquid aminos or soy sauce, nutritional yeast, and turmeric. Process until just combined. Add the cheese and pulse a couple of times to incorporate it.
Spread the mixture over the prepared crust. Cover loosely with foil and bake for 45 - 50 minutes.
Remove the foil and continue baking for an additional 10 minutes. (Do not overbake).
Allow to cool for 15 to 20 minutes before slicing.
Refrigerate any leftovers and enjoy within five days.
