Name: Spinach & Chard Eggless Quiche
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 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

Recipes Spinach & Chard Eggless Quiche

Spinach & Chard Eggless Quiche

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By Betty Crocker (Published: Jan 1, 2003)

Prep Time	Cooking Time	Servings
20 min	30 min	4 people

Ingredients:

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

Directions:

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.