- Lorenzo Delmonico born (1881)
Quiche with Greens
Lindsay S. Nixon
- Cooking spray, for the pie dish
- 1 Pound extra-firm tofu
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- 1/2 Teaspoon turmeric
- 1/2 Teaspoon salt
- 1/4 Cup nutritional yeast
- 1/4 Cup cornstarch
- 1 1/2 Tablespoon Dijon mustard
- 1 Tablespoon lemon juice
- 1/4 Teaspoon red pepper flakes
- 4 Cups chopped fresh greens
Have wilting and sad-looking greens on hand? Make this awesome quiche! You can use as little as two cups or as many as six cups of greens. Any fresh leafy greens (chard, spinach, kale, etc.) will do.
It is great for brunch or even those nights when you want breakfast for dinner!
See all recipes for spinach.
Preheat the oven to 350 degrees.
Coat a shallow 9-inch pie dish with cooking spray and set aside. Combine the remaining ingredients, except for the greens, in the bowl of a food processor or strong blender and process until smooth and creamy, stopping to break up chunks and scrape the sides as necessary.
Mix in the greens and transfer the batter to the pie dish. Using a spatula, spread the mixture around so it's even and tight. Bake until golden and the center is not mushy, about 30-40 minutes. Let cool at least 10 minutes before slicing (lukewarm or room temperature is best for slicing).