Spinach Mushroom Feta Basil Tofu Quiche

I block spinach, drained
1/2 c sauteed mushrooms (about half a pkg)
1 cup feta, crumbled
2 TB fresh basil, minced
I block firm or extra firm (NOT silken!) tofu, pressed
skim milk (as needed)
9 or 10 inch pie crust (deep dish recommended)
1/2 tsp salt
1/4 tsp pepper

This recipe can be modified a million ways for different flavor combos. As long as you stick to about 1 c cheese and 1 c veggie (or meat) filling, you're good!

1. Preheat oven to 325 and bake pie shell for 5-10 minutes.

2. After removing pie shell, increase oven temperature to 375

3. After cooking and squeezing spinach, sauteeing mushrooms, mincing basil and crumbling feta, combine in large bowl.

4. Put pressed tofu, salt, and pepper in food processor and puree until creamy. Add skim milk (or almond milk) as needed.

5. Add tofu to filling in large bowl and mix well.

6. Pour filling into crust and spread evenly

7. Bake for 45-60 minutes, turning once. Quiche is done when lightly golden brown on top and firm to the touch.

Serving Size: Makes 6 large pieces

Number of Servings: 6

Recipe submitted by SparkPeople user KAKABOBO.