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Eggless Spinach Quiche   HT    Veg   MC  45mins


Serves 4    Hot    Vegetarian      Main Course



225g/8oz Tofu

90ml/3fl.oz. Milk

Salt and Black Pepper

Grated Nutmeg

1kg/2.2lb Fresh Spinach

1 Garlic Clove, crushed

1 Small Onion, finely chopped

125g/5oz Cheddar Cheese, grated

1x 20cm/8 inch Unbaked Pastry Case




1. Preheat the oven to 190C, 375F Gas Mark 5. Wash the spinach well under cold running water and place in a large saucepan with only the water which remains clinging to the leaves. Cover and cook for 5 minutes, shaking the pan often to prevent sticking.


2. Drain the excess water from the spinach, pressing firmly to remove as much of the water as possible, then transfer to a chopping surface and chop finely. Place in a large mixing bowl and set aside.


3. Place the tofu and milk in a blender and process until smooth, adding a little more milk if necessary.


3. Transfer the tofu mixture to the mixing bowl containing the spinach, add the garlic, onion, cheese, salt pepper and nutmeg and mix well.


4. Pour the mixture into the pasty case and bake for 15 minutes. Reduce the oven temperature to 170C, 325F, Gas Mark 3 and continue to bake for a further 15-20 minutes or until set and golden brown on top. Allow to stand for 5 minutes before cutting. Serve immediately.




Dairy free Recipes   |  Egg Free Recipes  |  Gluten Free Recipes  |  Vegan Recipes



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