Sunday, March 20, 2011

Florentine Quiche

This was accompanied with a caesar salad and a wonderful warm rosemary boule.
The recipe comes from 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.
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
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.

1 comment:

  1. Wow, this was delicious! It's better than any egg quiche I've ever tried. Saving this recipe to make many more times- thank you!It was also very easy to prepare.