Ingredients
-
1
-
1
-
1/2
-
1
-
1
-
4
-
1
-
1/2
-
1/4
-
3/4
-
1/4
-
1/2
-
-
1
-
Directions
Spinach and Mushroom Tofu Quiche, I have a question about step #3 in the cooking directions It sates the following: In a large bowl combine tofu mixture with broccoli mixture Pour into pie crust There is no broccoli in this recipe , To answer those feeling this is bland, –it needs some lemon juice I add about 1 – 2 teaspoons lemon juice to almost all recipes using blended tofu Other than that–you know how much spice or veggies to add! I also add nutritional yeast (about 3 Tablespoons) and black salt (kala namak) Chopped broccoli, arthicholke hearts, bell pepper or zucchini are good in this I’ve never used fresh spinach, only dethawed and drained frozen, and use water instead of soy milk, So I was looking for something healthy to cook, and I stumbled upon this recipe It looked simple enough, and the pictures made it look delicious Although there were a few reviews, it was rated well It shouldn’t be It is bland as hell, and I dumped in a bunch of swiss and cheddar cheese There is too much spinach for the dish, not enough mushrooms, and the whole thing packs several hundred calories for something that is just ‘meh’ It not like you will be spitting it out, but you will be bored Skip this recipe and try something else
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees F. Bake Pie Crust in Preheated Oven For 10 to 12 Minutes. |
|
2
Done
|
Heat Oil in a Large Skillet Over Medium-High Heat. Saute Spinach, Onion, Garlic, and Mushrooms Until Golden. |
|
3
Done
|
in a Blender Combine Tofu, Soy Milk, Mustard, Salt, Nutmeg, Ground Red Pepper, Black Pepper, and Parsley; Process Until Smooth. in a Large Bowl Combine Tofu Mixture With Broccoli Mixture (there Is No Broccoli in This Recipe!). Pour Into Pie Crust. |
|
4
Done
|
Bake in Preheated Oven For 35 to 40 Minutes, or Until Quiche Is Set. Allow to Stand For 5 Minutes Before Cutting. |
