1 tablespoon oil olive
4 cups fresh spinach
5 eggs -OR- 5 + 1/4 cups tofu, blended
1 cup dairy-free milk, we used almond milk
Pinch of sea salt and pepper for taste
¾ crumble feta cheese
¼ cup shredded mozzarella cheese
1 red onion, chopped
To start off, make your pie crust as directed.
Preheat the oven 375 degrees (F). Line the 9-inch pie plate with the piecrust. Spread olive oil on the bottom of the crust and set aside in the fridge.
In a large pot, heat water until boiling. When water begins to boil, add in the fresh spinach. Cook until soft then drain and set aside to cool.
In a large bowl, create your egg-based by whiskings together eggs or blended tofu with milk, salt, and pepper.
Fold in the feta cheese, mozzarella cheese, and chopped red onions; mix until incorporated.
Place drained spinach on the bottom of the crust. Pour the egg and cheese mixture over the spinach into the crust.
Bake quiche for 45 minutes or until quiche is set and slightly golden brown. Let quiche stand for 15 minutes before serving.
You can make this quiche recipe and turn it into your own with different combinations. Just make sure your crust and egg-based mixture remain the same! Below is a list of combinations we have tried:
Ham and cheese
Broccoli, cheese, and red onion
Ham, cheese, and spinach