Tofu Quiche
From The Vegetarian Lunchbasket by Linda Haynes
Great hot or cold.
2 tablespoons butter
3 tablespoons whole-wheat flour
1/4 cup milk
1/4 teaspoon paprika
1/2 teaspoon salt (I used smoked sea salt)
1 1/2 cup shredded sharp Cheddar cheese
1 1/2 pounds extra-firm or firm tofu, mashed
1 pound fresh spinach, stemmed, chopped, and steamed until wilted, or one 10-ounce package frozen spinach, thawed
9-inch pie crust, unbaked
1. Melt butter in a saucepan over medium-low heat.
2. Add flour and stir for 3 minutes. Gradually whisk in milk. Add paprika and salt. Cook, stirring, until thickened.
3. Stir in cheese, tofu, and spinach until blended.
4. Fill pie crust and bake in a preheated 350°F oven for 30 minutes.
Makes one 9-inch quiche; serves 6
Make sure to press the tofu to prevent a water logged quiche.
From The Vegetarian Lunchbasket by Linda Haynes
Great hot or cold.
2 tablespoons butter
3 tablespoons whole-wheat flour
1/4 cup milk
1/4 teaspoon paprika
1/2 teaspoon salt (I used smoked sea salt)
1 1/2 cup shredded sharp Cheddar cheese
1 1/2 pounds extra-firm or firm tofu, mashed
1 pound fresh spinach, stemmed, chopped, and steamed until wilted, or one 10-ounce package frozen spinach, thawed
9-inch pie crust, unbaked
1. Melt butter in a saucepan over medium-low heat.
2. Add flour and stir for 3 minutes. Gradually whisk in milk. Add paprika and salt. Cook, stirring, until thickened.
3. Stir in cheese, tofu, and spinach until blended.
4. Fill pie crust and bake in a preheated 350°F oven for 30 minutes.
Makes one 9-inch quiche; serves 6
Make sure to press the tofu to prevent a water logged quiche.