Spinach, Carmelized Onions, and Sun Dried Tomato Tofu Quiche
August 1, 2009INGREDIENTS:
1 (8 ounce) container tofu
1/3 – 1/2 cup fat-free milk
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper
1 (10 ounce) package frozen chopped
spinach, thawed and drained
1 tablespoon garlic powder
1 diced onion – caramelized
3-4 pieces of rehydrated Sun Dried tomatoes (not the kind in oil)
2 tablespoons Spike Seasoning
1/4 cup nutritional yeast
Parmesan cheese to taste
1 unbaked 9 inch pie crust
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt, spike, garlic powder, nutritional yeast, and pepper.
3. In a medium bowl, combine spinach, sun dried tomato, onion, Parmesan cheese, and tofu mixture. Mix well, and pour into prepared pie crust.
4. Bake in preheated oven for 30 – 45 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.
