Eggless Spinach Quiche (Kopie)
crust adapted from Chocolate & Zucchini . serves 4-6
crust
1 c whole wheat flour
1 c all-purpose flour
1 t salt
1 1/2 t dried rosemary*
1/4 c olive oil
1/2 c, plus 2 t cold water
filling
2 T olive oil
1 med onion, chopped
2 large garlic cloves, minced
5 oz chopped packed fresh spinach (about 2 1/2 c)
2 c grated cheese (I used Cheddar & Colby Jack)
14 oz extra-firm tofu, pressed for 20 min to remove excess moisture
1/2 c soy milk (or skim milk)
3 t white (cooking) wine
juice of 1/2 lemon
1 1/2 t salt
1/2 t pepper
In a large bowl, combine the flour, salt, and rosemary. Add oil, and mix well with a fork. Add 1/2 c water, and mix well with a fork. Lightly knead, until dough comes together into a ball, adding 1-2 t additional water if needed. Place dough on a lightly floured surface, sprinkling a bit of flour on top. Roll into a circle, large enough to fit an 11” tart pan, turning 45 degrees each time you roll the pin and back, sprinkling dough with more flour if it becomes too sticky. Transfer to a non-stick 11” tart pan, pressing dough into sides. Trim excess dough, and prick bottom 3-4 times with a fork. Place in the refrigerator for 30 minutes.
Preheat oven to 400F. In a small pan, add olive oil over medium heat. Add onions and garlic, and sauté 5-7 minutes, until onions begin to brown. Transfer to a large bowl. Add spinach and cheese. In a blender, combine tofu, milk, white wine, lemon juice, salt and pepper. Puree until smooth. Transfer to bowl with spinach, and mix well. Spoon filling into the refrigerated crust, pressing evenly to all sides. Transfer to oven, and bake 40 minutes. Remove from oven, and let sit 8-10 minutes before cutting, so filling may set.
*If you decide to forgo this crust and use your own favorite recipe, I would recommend adding rosemary or another herb to the filling, as it really adds something special to the end result.
http://www.fresh365online.com/recipes/tag/tofu-tempeh?currentPage=2
crust
1 c whole wheat flour
1 c all-purpose flour
1 t salt
1 1/2 t dried rosemary*
1/4 c olive oil
1/2 c, plus 2 t cold water
filling
2 T olive oil
1 med onion, chopped
2 large garlic cloves, minced
5 oz chopped packed fresh spinach (about 2 1/2 c)
2 c grated cheese (I used Cheddar & Colby Jack)
14 oz extra-firm tofu, pressed for 20 min to remove excess moisture
1/2 c soy milk (or skim milk)
3 t white (cooking) wine
juice of 1/2 lemon
1 1/2 t salt
1/2 t pepper
In a large bowl, combine the flour, salt, and rosemary. Add oil, and mix well with a fork. Add 1/2 c water, and mix well with a fork. Lightly knead, until dough comes together into a ball, adding 1-2 t additional water if needed. Place dough on a lightly floured surface, sprinkling a bit of flour on top. Roll into a circle, large enough to fit an 11” tart pan, turning 45 degrees each time you roll the pin and back, sprinkling dough with more flour if it becomes too sticky. Transfer to a non-stick 11” tart pan, pressing dough into sides. Trim excess dough, and prick bottom 3-4 times with a fork. Place in the refrigerator for 30 minutes.
Preheat oven to 400F. In a small pan, add olive oil over medium heat. Add onions and garlic, and sauté 5-7 minutes, until onions begin to brown. Transfer to a large bowl. Add spinach and cheese. In a blender, combine tofu, milk, white wine, lemon juice, salt and pepper. Puree until smooth. Transfer to bowl with spinach, and mix well. Spoon filling into the refrigerated crust, pressing evenly to all sides. Transfer to oven, and bake 40 minutes. Remove from oven, and let sit 8-10 minutes before cutting, so filling may set.
*If you decide to forgo this crust and use your own favorite recipe, I would recommend adding rosemary or another herb to the filling, as it really adds something special to the end result.
http://www.fresh365online.com/recipes/tag/tofu-tempeh?currentPage=2
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