Tofu Quiche...Yeah, I said Tofu Quiche

This is an adaptation of a tofu quiche recipe I found at www.vegweb.com.  The original recipe included a crust recipe. However, I just used a store-bought pie crust for convenience. This recipe really surprised me.  It was actually wonderful.

1 pie crust 

1 lb steamed spinach (10 oz box of frozen chopped spinach, steamed, & pressed of excess water)

a generous 4 oz dried shitake mushrooms, soaked and chopped

3 shallots, minced

1/4 cup light olive oil, plus a little extra sautéing

1/4 cup Braggs Liquid Aminos

1 lb. tofu

1/4 cup nutritional yeast

2 tablespoons of cornstarch or Koda Farms Mochiko sweet rice flour

freshly grated nutmeg to taste

ground white pepper to taste

1/2 cup veggie broth or water (or as needed to thin blended tofu)

Sauté the shallots and mushrooms in ~2 tablespoons of extra virgin olive oil.  Then, add tamari soy sauce. In a food processor, blend tofu, 1/4 cup oil, nutritional yeast, cornstarch, and just enough of the 1/2 cup veggie broth to make a thick batter. Add nutmeg and white pepper.  Pour into a large bowl and mix in the pressed spinach, sautéed shallots, and mushrooms. Pour entire mixture into partially baked crust and bake at 350 for 30 minutes. Let cool. It firms up much better if allowed to cool, or even refrigerated. 

Makes: 4 servings, Preparation time: 1 hour, Cooking time: 30-45 minutes