Quiche with Greens

Quiche with Greens
Staff Writer
Quiche with Greens
Lindsay S. Nixon
Quiche with 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.

6
Servings
370
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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).

Nutritional Facts

Total Fat
12g
17%
Sugar
3g
3%
Saturated Fat
3g
13%
Cholesterol
62mg
21%
Carbohydrate, by difference
30g
23%
Protein
33g
72%
Vitamin A, RAE
16µg
2%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
56mg
6%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
18µg
5%
Iron, Fe
5mg
28%
Magnesium, Mg
34mg
11%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
259mg
37%
Selenium, Se
28µg
51%
Sodium, Na
1941mg
100%
Water
106g
4%
Zinc, Zn
5mg
63%

Quiche Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Quiche Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.

Quiche Wine Pairing

Grenache, gamay, or pinot noir with vegetarian quiche; merlot or carménère with bacon or sausage quiche.

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