Spinach And Tofu Quiche
|Oil||30 Milliliter (2 Tablespoon)|
|Onions||2 Medium, finely sliced|
|Spinach||250 Milliliter, stemmed (1 Cup)|
|Eggs||2 , beaten|
|Tofu||1 Pound, crumbled (450 Gram)|
|Salt||1 Teaspoon (5 Milliliter)|
|Pepper||1⁄2 Teaspoon (2 Milliliter)|
|Nutmeg||1⁄2 Teaspoon (2 Milliliter)|
|Grated cheddar cheese||180 Milliliter (3/4 Cup)|
|9 inch pie crust||1 , uncooked (22 Centimeter)|
– Preheat oven to 350 °F (175 °C).
– In a skillet, heat oil, saute onions and set aside.
– Blanch spinach for 1 minute in boiling water, drain and set aside.
– In a blender, mix together eggs, tofu and seasonings until mixture is smooth and creamy. Add onions, spinach and cheese and stir well. Pour into pie crust and bake for 45 minutes.