1/2 pound fresh spinach, chopped finely
6 medium mushrooms, sliced
4 cloves garlic, crushed
1 pound silken tofu
1/3 cup nondairy milk (I use almond)
salt and pepper, to taste
dried dill, to taste
mustard powder, to taste
cayenne pepper, to taste
1 prepared vegan pie crust
1. Preheat oven to 375 degrees Fahrenheit. Heat spinach in a pan with a tiny amount of water until it wilts, then drain.
2. Saute mushrooms with crushed garlic until browned. Blend silken tofu with milk and add spices.
3. Place 1/2 the sauteed mushrooms and spinach into the pie crust and pour over 1/2 the tofu mixture.
4. Repeat with remaining vegetables and tofu mix. Bake for approximately 1 hour.
This quiche turned out delicious, but a little watery, which I think may have been caused by the almond milk. If you have any suggestions, please submit them. Thanks!
Source: I read a couple of other recipes, then improvised and experimented a little.