Spinach And Mushroom Tofu Quiche - cooking recipe

Ingredients

1 unbaked 9-inch pie crust
1 lb spinach, chopped
1/2 lb mushroom, sliced
1 tablespoon olive oil
1 onion, finely chopped
4 garlic cloves, minced
1 lb firm tofu, drained
1/2 cup soymilk
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper
black pepper
1 tablespoon dried parsley

Preparation

Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.
Heat oil in a large skillet over medium-high heat. Saute spinach, onion, garlic, and mushrooms until golden.
In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, and parsley; process until smooth. In a large bowl combine tofu mixture with broccoli mixture (THERE IS NO BROCCOLI IN THIS RECIPE!). Pour into pie crust.
Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.