on the menu : super easy spinach + goat cheese quiche
Posted Dec 10 2011 6:13am
SUPER EASY SPINACH + GOAT CHEESE QUICHE
Yes – this really is a super easy quiche! Obviously if you’re having a lazy Sunday and have the time to make your own crust from scratch, this will become a much more time-consuming recipe. If you’re making this on a Thursday night when you’re exhausted from the week and opt for the frozen tart shell, super easy it is! I found mine at Whole Foods and opted for the whole spelt variety because it was made sans butter + white flour, and free of artificial ingredients.
This dish is also super healthy . If you do a search on quiche recipes, 98% will likely incorporate heavy cream or milk in the list of ingredients. I don’t want to discount the traditional ‘this is how my great grandmother made it’ method and the cream thing is okay on occasion BUT why not incorporate some organic tofu instead if it makes the dish whole grain friendly? PS – You will not taste the difference. When I do drastic ingredient substitutions like these, I stay mum until my husband finishes his plate. Ha. But I tell you, more often than not he will have no idea that I’ve made any substitutions.
If you want to add more vegetables like zucchini, red bell pepper, tomatoes – pile it on! Also, feel free to add more (or less, I suppose) cheese!
Organic Silken Soft Tofu (12 oz)
Yellow Onion (1)
Garlic Clove (1)
Frozen Spinach (16 oz)
Paprika (1/2 tsp)
Goat Cheese (1/4 cup)
Salt + Pepper
Whole Grain Spelt Tart Shell (1)
Pre-heat oven to 350 F.
Thaw your frozen spinach in advance.
Finely chop up the yellow onion and garlic clove.
Drizzle some olive oil into a sauté pan and add the chopped onions and garlic. Raise the heat to medium-low and let the onions caramelize a bit. Season with salt + pepper.
Remove the onions (they should appear glassy but not totally wilted) off of the heat and set aside.
Add the spinach to the pan and mix together. Also mix in the goat cheese (chopped) and season with salt + pepper.
Place the tofu into a blender and blend until smooth and creamy.
Whisk the eggs in a mixing bowl and pour in the blended tofu. Continue to whisk until well combined. Season with paprika, salt + pepper.
Place your tart shell on a baking sheet. Spoon in the spinach mixture then carefully pour in the egg mixture.
The egg mixture will be thick and should coat the spinach mixture completely.
Pop into the oven until cooked – roughly 30 minutes. You should start to see the surface brown.