Florentine Quiche

This was accompanied with a caesar salad and a wonderful warm rosemary boule.

The recipe comes from MeatoutMondays.com and I then modified from there.

Their recipe makes one, I found that I had enough to fill two pie crusts.

I bought two vegan pie crusts at Whole Foods. You could obviously make your own, but I didn't have the time.

Ingredients:

Two pie crusts

2 medium onions diced

3 cloves of garlic diced

1 1/2 packages of silken tofu drained

1 Tbsp tomato paste

1/2 tsp turmeric

1 tsp garlic powder

2 tsp salt

1 tsp freshly ground black pepper

2 packages of frozen chopped spinach thawed

1/2 package of "bacon" cut into small pieces and cooked

Daiya

Cook the onions and garlic in a little oil over medium heat until golden.

Place the tofu, tomato paste, turmeric, garlic, salt and pepper all into a food processor and pulse until combined.

Mix the tofu mixture, spinach and bacon all together in a bowl.

Spoon the filling into the two pie crusts and lightly cover with Daiya

Cook at 350 for 50 minutes.

Let cool for 30 minutes before serving.