Wednesday, November 5, 2008

Crustless Spinach Tofu Quiche

Still on this quest for a healthy gut, I've found yet another delicious recipe for a Crustless Spinach Tofu Quiche. (I also made Carob Tahini Cookies last night, but ate so many of them that there were practically none left to take pictures of! Will make another batch tonight and share later).

INGREDIENTS:
15ml olive oil
1 onion, chopped
284g frozen spinach, thawed and drained (I used fresh)
5 eggs, beaten (I used 4)
2g salt

"TOFU MIXTURE" (all approx. measures):
2lb firm organic *tofu, mashed with a fork (I only used about 165g)
1/3 C Lemon juice (I used fresh squeezed and slightly less)
4 TBS Olive Oil (I only used 2)
1 clove Garlic, minced
2 tsp Sweet Basil
Salt

METHOD:
-Preheat oven to 175C (350F). Lightly grease pie pan/muffin tin.
-Heat oil in a large pan/skillet. Add onions and cook til soft. Stir in spinach and continue cooking until excess moisture has evaporated.
-In a large bowl combine eggs, "tofu mixture", and seasonings. Add spinach and stir to mix.
-Pour into a prepared pie pan, and bake for about 30 mins.

The great thing about this recipe is it's really just a base, you can add whatever else you like. You can also make into muffins instead of a quiche. Enjoy!

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