Eggless Tofu and Spinach Quiche
- Prep time:
- 45 minutes
Ingredients
(6 slices)
- 1 pack (300g) tofu
- 120ml milk
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper
- 300g frozen chopped spinach, thawed and drained
- 1 teaspoon minced garlic
- 1/3 cup minced onion
- 1 cup shredded Cheddar cheese
- 1/2 cup shredded Swiss cheese
- 1 unbaked 9-inch pie crust
Instructions
-
Preheat oven to 175°C (350°F).
-
Blend tofu and milk in a blender until smooth, adding more milk if needed. Season with salt and pepper.
-
In a medium bowl, combine tofu mixture, spinach, Cheddar cheese, garlic, Swiss cheese, and onion. Mix well, then spread evenly over the pie crust.
-
Bake for 30 minutes, or until the top is golden brown. Let it cool for 5 minutes before slicing.
Tips
- Ensure the spinach is well drained to prevent a watery quiche. Feel free to add other vegetables like mushrooms or bell peppers. Enjoy!
