I am so sorry I have not posted in awhile. Life got busy all the sudden. But let me update you! I am doing much better after my car accident. My back is sprained and my neck is still stiff, but I am up and about so it’s okay. I also got a new kitty, kind of a long story so I will spare you. Her name is Zoey and she is a stray who is still in the process of being tamed. She and Penny are getting along like sisters now. Love my little ohana 🙂 And, I also have a boyfriend now! Which brings me to my recipe for this post….
Michael, my boyfriend, has been really sweet and helping me figure out what is wrong with the power steering on my car so I thought I’d make him something nice. He is a meat eater, but what guy would turned down any home-cooked meal from a girl? I was bored in class so I was searching recipes on VegWeb and came across The Best Spinach Quiche Ever, and thought it sounded amazing. And, like I said, I figured Michael would eat it anyways. I did some variations from the recipe, mainly using red pepper instead of zucchini and added some turmeric. I used silken tofu because I think it has a more egg-like texture, but it didn’t quite set-up right like extra firm tofu would have. It made it harder to take out of the pan while hot, but overall no big deal. It was delicious, had the nice fluffy egg texture, and Michael enjoyed it too.
Spinach Tofu Quiche
1 pie crust (I used a pre-made Pilsbury one)
1 red bell pepper
1/2 of an onion
1 carton of sliced mushrooms
1/2 cup white wine
3 cloves of garlic
2 cups fresh spinach
crushed red pepper flakes
Salt and pepper
1 and 1/2 block silken tofu
Pre-heat the oven to 350 degrees
Roll out the pie crust into the pan, here is a video if you don’t know how to do so.
Chop the bell pepper, onion, and any really big mushroom slices into bite size pieces.
Heat some olive oil in a large skillet over medium-high heat. Add the veggies and saute until the begin to caramelize.
Pour the wine in to deglaze the pan. Once all the liquid is absorbed, remove from the heat.
In another skillet, heat more olive oil over medium heat. Add the garlic, spinach, and red pepper flakes. Cook until the spinach is wilted. Remove from the heat.
In a blender, add the tofu and the spinach mixture and blend together until smooth. Season with salt and pepper to taste.
In a large bowl, add the tofu mixture and the red pepper mixture. Mix together well.
Now pour the the filling into the pie crust and smooth out the top.
Bake in the oven for 45-50 minutes. The center will be a little jiggly but firms as it cools.
Michael’s only complaint was it needed more salt, which as I’ve mentioned before I am a salt queen so I held back on the salt while making it so he would not be overwhelmed.
But I loved it, so making this again sometime.
I promise I will post blog more regularly again now that my life is back together!