Spinach & Chard Eggless Quiche
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- 1 tbsp coconut oil
- 1/4 c. coconut milk
- 1/2 tsp ground pepper
- 1 pie crust
- 1/2 lb spinach, rinsed and chopped
- 1/2 lb red chard, rinsed and chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 tsp salt
- 8 small oyster mushrooms, chopped
- 1 (12 oz) package firm tofu, cubed
- 1/2 c. grated parmesan cheese
1)Preheat oven to 350ºF.
2)Bake pie crust until lightly browned. Meanwhile, lightly steam spinach and chard for about 5 minutes.
3)Sauté onions and garlic in oil. When onions become transparent, add spinach and chard. Stir in salt and pepper. Sauté until spinach and chard reduce, then add mushrooms. Stir and remove from heat.
4)In a blender, combine tofu, milk and parmesean cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust.
5)Bake in preheated oven for 20-30 minutes.