Two "quiche" recipes. The first one Ian and I have tried (and liked) the second we have not.
Spinach and Tofu Quiche
1 clove garlic
1 Tblsp olive oil
finely chop onion and garlic, sauteé together with oil
½ c tofu
2 - 3 drops tobasco sauce
1 tsp soy or worcestershire sauce (optional)
finely chop tofu, add with tobasco and soy sauce to onions and cool completely
½ c self raising flour (mix 1/2 teaspoon baking powder with flour to make self raising)
1 cup soya milk
3/4 tsp salt
mix together in a bowl
250 g spinach
Cook, slice and squeeze spinach. (or use precook frozen stuff if you like) Grate zucchini. Fold with onion mixture into egg and milk mix
Place in an oiled dish, sprinkle top with nutmeg.
Bake at 180ºC/350ºF for 45 minutes.
*I made them in greased muffin tins instead of one pan. It made 12 mini-quiche (filled the tins right to the top). I baked them at 350 for about 25 minutes. But keep a close eye on them, because I wasn't totally sure on the time.
I then put them on a cookie sheet and froze them, then popped them into a freezer bag to take out and reheat as needed.
BABY TOFU QUICHE
Makes 12 baby servings or 4 adult servings
(Tofu takes on the flavors of its accompanying vegetables)
1 cup (250 mL) cubed drained silken tofu (firm tofu will work also, but the silken variety will give a smoother texture)
1 tbsp (15 mL) all-purpose flour
2 tsp (10 mL) 2% or soy milk
1/8 tsp (.5 mL) ground nutmeg
1/8 tsp salt
1/8 tsp freshly ground black pepper
1/2 cup (125 mL) finey chopped frozen mixed vegetables, thawed (or fresh veggies)
1 tbsp butter or margarine, melted
1/2 cup fresh whole wheat bread crumbs
2 tbsp (25 mL) grated Parmesan cheese
1 medium tomato (optional for added color to the dish), cut into wedges
Preheat oven to 350F (180C)
1. In a food processor or blender, combine eggs and tofu; process until smooth. Add flour, milk and seasonings; blend to combine. Transfer to bowl; stir in chopped vegetables.
2. In a bowl combine melted butter and bread crumbs. Press into bottom of 8-inch (20 cm) greased pie plate. Pour tofu mixture over bread crumbs. Sprinkle with cheese. Bake in preheated oven for 35 minutes or until set in center. Arrange tomato wedges, if using, around outer edge; bake for 5 minutes longer to warm tomatoes.
3. Cut quiche into 4 wedges for adults, 12 for babies.
Nutritional analysis (per baby serving): 68 calories, 4 g protein, 5.7 g carbohydrate, 3.4 g fat, 1.67 mg iron.