|Evaporated skim milk||3⁄4 Cup (12 tbs)|
|Plain low fat yogurt||1⁄4 Cup (4 tbs)|
|Spinach||3 Cup (48 tbs)|
|Shredded swiss cheese||3 Ounce|
|Sweet red pepper rings||3|
Wrap tofu with several layers of cheesecloth or paper rowels; press lightly to remove excess liquid.
Combine tofu, eggs, milk, yogurt, salt, and pepper in container of an electric blender; process 10 seconds or until smooth.
Remove stems from spinach; wash leaves, and drain.
Place spinach and water in a medium saucepan.
Cover and cook over high heat 3 minutes or until spinach is tender.
Drain spinach well; place between paper rowels, and squeeze until barely moist.
Chop spinach, and stir into tofu mixture.
Sprinkle cheese over bottom of Rice Crust.
Pour tofu mixture over cheese.
Cover edge of crust with aluminum foil.
Bake at 350Â° for 45 minutes or until set.
Let quiche stand 10 minutes on a wire rack before serving.
Garnish with sweet red pepper rings and parsley, if desired.