I’m a fan of quiche.
When I was thinking of trying a vegan version, the only thing I was unsure about was the crust. I wanted something gluten free, junk free, and easy. That’s a tall order!! When I decided to try out using a tortilla, I thought if it worked I was going to be super proud and so excited.
Turns out it worked super well!! But then a few days later, I saw another recipe that did the same. Guess I can’t take credit for being the first to think of this strategy, but as long as it works for everyone, I am happy!!
This weekend was a great one. We helped some friends paint on Friday (pizza paint party!!) and Baxter (the puppy we were watching) was amazing and hilarious all weekend. And then on Sunday, after Baxter went home, we watched The Amazing Spider Man (which was awesome!!!). Hope you all had a fantastic weekend too!!
Healthy highlight of spinach: You may have heard of beta-carotene, the vitamin that gives carrots their orange color. Well, it might surprise you that spinach is an excellent source of this vitamin! You can’t see the orange color because the green from the chlorophyll covers it. Interesting, right!? The beta-carotene is great for your eyes and your skin. Spinach is also high in iron and a great source of protein (per calorie it has more protein than red meat!). It has been shown to prevent cardiovascular disease, and cancer. In fact, in a study of different vegetables and their affect on prostate cancer, spinach showed significant protection against aggressive prostate cancer. Spinach also reduces inflammation, and recent studies have linked inflammation to depression.
- 2 Tortillas (gluten free or sprouted or whatever kind you fancy)
- EV Olive Oil Spray (I like to use this sprayer)
- 1 Bell Pepper (diced)
- 2 cups Spinach
- 1 med Onion (sliced)
- 1 cup Mushrooms (sliced)
- 14 oz Soft Tofu (I like organic) – drained
- ¼ cup Non Dairy Milk (I used almond)
- ¼ teaspoon Garlic Powder
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper (freshly ground is my fav)
- Preheat the oven to 350
- Spray a pie plate with oil
- Cut one of the tortillas in half
- Overlap the full tortilla and 2 halves so the top of the pie pan is covered and there is a good tortilla wall to protect against the filling
- Bake for about 15 minutes, or until the crust is golden (you may need to prick any bubbles with a fork and press them down with the fork during the 15 mins)
- In a large saute pan add olive oil and all the veggies
- Saute on medium heat until the spinach is wilted, about 3 minutes
- In a food processor (or a blender) add the tofu, milk, garlic, salt and pepper
- Process until smooth
- Stir the veggies into the tofu mixture
- Pour the filling into the tortilla crust
- Bake at 350 for about 50 minutes, or until it begins to crack on top and it feels set to the touch
- Allow to cool for about 10 minutes
- Slice up and serve (it’s also great cold!!)