Spinach-Mushroom Quiche

Ingredients

• 2 large whole-wheat tortillas, cut in half
• ¾ cup diced onion
• 5 ounces baby spinach
• 1 cup chopped mushrooms of choice
• One (12-ounce) package extra-firm silken tofu, drained
• ¼ cup unsweetened plain almond milk
• ¾ teaspoon salt
• 2 teaspoons nutritional yeast
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• Dash ground nutmeg

Instructions

1. Preheat the oven to 350°.
2. Line a glass pie pan with the tortillas to cover the bottom and sides. Using a fork, poke several holes in each tortilla. Bake for 12 minutes and set aside.
3. In a heavy dry saucepan, sauté the onion over medium heat until it starts to brown. If the onion begins to stick, add water, a few tablespoons at a time.
4. Add the spinach and mushrooms and cook until the spinach wilts.
5. With a food processor, blender, or immersion blender, purée the tofu, milk, salt, nutritional yeast, garlic powder, pepper, and nutmeg until smooth.
6. In a separate bowl, combine the tofu mixture with the onion-spinach mixture.
7. Pour into the tortilla crust and bake, uncovered, for 50 minutes.
8. Remove from the oven to let set. Serve warm or at room temperature.