*  Exported from  MasterCook  *
                            SPINACH TOFU QUICHE
 Recipe By     : 
 Serving Size  : 19   Preparation Time :0:00
 Categories    : Vegetarian                       Vegan
                 Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Whole wheat pie crust
    1       lb           Firm tofu -- crumbled
      1/4   c            Brown rice vinegar
    1       t            Onion powder
    1       t            Fine sea salt
      1/2   ts           Dry mustard
    1       tb           Olive oil
    1       md           Onion -- finely chopped
    1                    Garlic clove -- minced
    2       c            Mushrooms -- thinly sliced
    1       tb           Tamari
    1       lb           Spinach -- well washed, stems
                         -removed and leaves cut
      1/4   c            Fresh basil leaves, tightly
                         -packed -- finely chopped
    1       lg           Tomato -- sliced
    Preheat the oven to 350 degrees.
    Prick holes in the pie crust dough all over the bottom and sides of the
   pie shell. Bake until a light golden color, 20 to 25 minutes. Let cool.
    Put the tofu, rice vinegar, onion powder salt and mustard in a blender and
   blend until smooth. Transfer to a large bowl.
    Heat the oil in a large frying pan over mediumheat.
    Add the onion, garlic, mushrooms, and tamari and cook until the mushrooms
   are browned, about 6 minutes. Add the spinach, cover and cook until the
   spinach is wilted, 2 to 3 minutes. Uncover and cook, stirring oftnem, until
   the excess moisture has evaporated, about 3 minutes. Add to the tofu
   mixture, along with the basil, and stir to mix.
    Pour into the baked pie crust. Arrange the tomato slices, overlapping in a
   cirlce, on top. Bake until the top is lightly browned and the filling seems
   firm in the center, 40 to 50 minutes. Let cool 15 minutes.
    Serve warm or at room temperature.
    From DEEANNE’s recipe files
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