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Spinach and Red Chard Quiche
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Egg-free quiche packed with spinach, Swiss chard, onions, garlic, flavorful spices, tofu, milk, and a blend of Parmesan and Cheddar cheese.
Ingredients:
  • 1 onion, diced
  • 1 (9 inch) unbaked 9 inch pie crust
  • 0.5 pound spinach, rinsed and chopped
  • 0.5 pound red Swiss chard, rinsed and chopped
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 0.25 teaspoon curry powder
  • 1 teaspoon dried parsley
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 8 small oyster mushrooms, chopped
  • 2 teaspoons capers
  • 1 (12 ounce) package firm tofu, cubed
  • 0.25 cup skim milk
  • 0.25 teaspoon ground nutmeg
  • 1 pinch ground cinnamon
  • 1 pinch ground cardamom
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup shredded Cheddar cheese
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) for perfectly baked goodness.
  • Bake the pie crust until it's a beautiful golden brown. While that's baking, steam the spinach and Swiss chard in a steamer basket over 1 inch of boiling water, covered, for about 5 minutes until lightly cooked.
  • In a large skillet over medium heat, sauté onions and garlic in oil until onions become transparent. Add spinach and chard, then mix in curry powder, parsley, salt, and pepper. Continue to sauté until spinach and chard reduce, then toss in mushrooms and capers. Stir well and take off heat.
  • Blend tofu, milk, nutmeg, cinnamon, cardamom, and Parmesan cheese until velvety. Toss with veggies, then pour into the pie crust.
  • Bake in preheated oven for 20 minutes. Sprinkle the top with Cheddar cheese and continue baking for an additional 10 minutes, or until the cheese is lightly browned.

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