I know, I can hear you now: “Quiche?!?!” Yeah, quiche. Remember what I said about tofu being a great substitution for those hen-fruits in egg-based recipes? Well, here ya go! Follow this basic recipe for any kind of quiche you want; just substitute the spinach and mushrooms for other veggies.

1 tbsp olive oil
1 cup minced onion
2 cups finely chopped fresh spinach
1/2 red pepper, diced
1/2 cup sliced mushrooms
1/4 tsp grated nutmeg
1 lb firm tofu
1/3 cup nutritional yeast
2 tbsp lemon juice
1 tbsp light miso
1 tbsp tahini
1 tbsp dijon mustard
1 clove garlic, minced
1 vegan pie crust (optional)
1 1/2 cups “cheese sauce”

Heat the oil and onions in a medium skillet and sauté until translucent. Add the spinach and nutmeg and sauté 1 minute.

Combine tofu, lemon juice, miso, tahini, mustard and garlic in a food processor and puree until creamy.

Combine with spinach in a bowl and stir by hand. Preheat oven to 400 F.

Line 9″ pie plate with pie crust. Crimp or flute the edges, then pour filling into crust and bake for 20 minutes. Pour the vegan “cheese” sauce over top and return to the oven for another 10 minutes, until sauce is hot and slightly browned on top. Allow to rest at room temperature for at least 15 minutes before serving.

Serves 4-6