Name: Eggless Tofu Spinach Quiche
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 pie crust, 9 inch, unbaked; 1 tablespoon unsalted butter; 0.5 cup yellow onion, finely chopped; 2 cloves garlic, minced; 1 package frozen chopped spinach, 10 ounce, thawed and squeezed dry; 12 ounces silken tofu, drained; 0.5 cup whole milk; 0.5 cup heavy cream; 1 tablespoon cornstarch; 0.75 teaspoon kosher salt; 0.25 teaspoon black pepper, freshly ground; 0.125 teaspoon ground nutmeg; 0.75 cup swiss cheese, shredded; 0.5 cup cheddar cheese, shredded

Ready in: 1h 15 mins

Serves: 6 servings

Ingredients: 10

This is an eggless spinach quiche made with a smooth tofu custard in a traditional pastry crust. Swiss and Cheddar add the savory richness expected from quiche, while careful draining and pre-baking keep the filling creamy rather than watery.

Ingredients

Crust
1	pie crust, 9 inch, unbaked
Filling
1	tablespoon unsalted butter
¹⁄₂	cup yellow onion, finely chopped
2	cloves garlic, minced
1	package frozen chopped spinach, 10 ounce, thawed and squeezed dry
12	ounces silken tofu, drained
¹⁄₂	cup whole milk
¹⁄₂	cup heavy cream
1	tablespoon cornstarch
³⁄₄	teaspoon kosher salt
¹⁄₄	teaspoon black pepper, freshly ground
¹⁄₈	teaspoon ground nutmeg
³⁄₄	cup swiss cheese, shredded
¹⁄₂	cup cheddar cheese, shredded

Instructions

1.	Heat the oven to 375 degrees F.
2.	Fit the pie crust into a 9 inch pie plate, crimp the edge, prick the bottom with a fork, and chill it for 10 minutes.
3.	Line the crust with parchment and pie weights, then bake it for 15 minutes.
4.	Remove the parchment and weights and bake the crust for 5 minutes more, just until the bottom looks dry.
5.	Reduce the oven temperature to 350 degrees F.
6.	Melt the butter in a skillet over medium heat, add the onion, and cook until softened, about 5 minutes.
7.	Add the garlic and spinach and cook for 2 minutes, stirring often, until the spinach is hot and any extra moisture has evaporated.
8.	Blend the tofu, milk, cream, cornstarch, salt, pepper, and nutmeg until completely smooth.
9.	Spread the spinach mixture in the warm crust and scatter both cheeses evenly over the top.
10.	Pour the tofu custard over the filling and gently tap the pie plate to settle it into the spinach.
11.	Bake until the edges are set, the center has a slight wobble, and the top is lightly golden, 30 to 35 minutes.
12.	Let the quiche rest for at least 15 minutes before slicing.