Spinach Quiche

Serves: 5
Total Calories: 591
Yield: 9 inch pie


1 single Whole Wheat Pie Crust
1 pound fresh spinach
1 (12 1/2-ounce) package firm silken tofu
3 tablespoons yellow miso
1/2 cup dried onion flakes
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried nutmeg
pinch cayenne pepper or to taste
2 tablespoons sesame seeds


1. Preheat the oven to 350°F. Roll out the pie crust and drape it in the bottom of a 9-inch pie pan and flute the edges.
2. Place the spinach in a large mixing bowl and set aside.
3. Put the tofu and miso in a blender or food processor and blend until smooth and creamy. Add this mixture to the spinach along with the onion flakes, basil, oregano, nutmeg, and cayenne. Mix well.
4. Spoon the spinach-tofu filling into the pie crust and top with the sesame seeds. Bake on the bottom rack of the oven for 40 minutes or until the crust is brown and the filling is firm.
5. Allow the quiche to cool about 10 minutes before slicing and serving.

Nutritional Facts:

Serves: 5
Total Calories: 591
Calories from Fat: 27

This Spinach Quiche recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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