Tofu Quiche

I'm pretty sure that Quiche purists would cringe at the sight of tofu in the ingredient list but I think it's a nice alternative to more traditional quiche. And, the best part, my kids love it!

You could also try bacon instead of ham, just cook chopped bacon first, drain excess fat then sauté the onion. Or omit the meat entirely and make it vegetarian.





Tofu Quiche
Inspired by a recipe from "May All Be Fed" by John Robbins.
Serves 4-6

1 tablespoon olive oil
1 cup chopped onion
1 large bunch Spinach, baby spinach or Swiss chard (rinsed and chopped)
1/2 cup chopped ham
3 eggs
16 oz package extra firm tofu
1/2 cup shredded cheese
1/8 tsp nutmeg
1 pre-made frozen pie crust

Pre-heat oven to 350

Sauté onion in olive oil until soft and lightly browned. Add ham and cook about 2 minutes. Add greens and cook, stirring frequently until they are wilted about 5 minutes. Set aside to cool a bit.

While working on the onions, ham and greens, drain tofu and dry using towels or by pressing between two plates. Divide tofu into quarters. Use three quarters for the quiche and save remaining tofu for another purpose (my kids like to snack on it).

Using a stick blender or food processor combine tofu, eggs and nutmeg and mix until smooth. Stir in cheese. Gradually add warm, cooked ingredients and stir until well combined.

Pour into frozen crust and cook for 45-60 minutes until lightly browned on top and firm to touch. Cool for 15 minutes before serving.

We often serve with french fries.