Made with tofu instead of eggs, this eggless quiche with spinach and cheese is always a hit when I take it to potlucks — nobody can tell the difference!
Ingredients
- tofu: 1 container (8 ounce container)
- 1% milk: 0.33333 cup (if needed)
- salt: 0.5 tsp (to taste)
- pepper: 0.5 tsp
- frozen chopped spinach: 1 pack (10 ounce pack, drained)
- cheddar cheese: 0.66667 cup (shredded)
- Swiss Cheese: 0.5 cup (shredded)
- onion: 0.25 cup (diced)
- garlic: 1 tsp (minced)
- unbaked pie crust: 1 piece (9 inch)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Blend tofu, milk, salt, and pepper in a blender until smooth, adding more milk if necessary.
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Combine spinach, Cheddar, Swiss, onion, and garlic in a medium bowl. Add tofu mixture and mix until well combined; pour into pie crust.
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Bake in the preheated oven until set in the center and golden brown on top, about 30 minutes. Let stand for 5 minutes before cutting into six generous slices.
