Brunch

Spinach Mushroom Feta Basil Tofu Quiche is for Breakfast.

Spinach Mushroom Feta Basil Tofu Quiche takes 15 minutes to prepare.

Spinach Mushroom Feta Basil Tofu Quiche takes 60 minutes to cook.

Spinach Mushroom Feta Basil Tofu Quiche makes 6 servings.

The ingredients for Spinach Mushroom Feta Basil Tofu Quiche are:

I block spinach, drained
1/2 c sauteed mushrooms (about half a pkg)
1 cup feta, crumbled
2 TB fresh basil, minced
I block firm or extra firm (NOT silken!) tofu, pressed
skim milk (as needed)
9 or 10 inch pie crust (deep dish recommended)
1/2 tsp salt
1/4 tsp pepper

Here is how you make Spinach Mushroom Feta Basil Tofu Quiche:

1. Preheat oven to 325 and bake pie shell for 5-10 minutes.2. After removing pie shell, increase oven temperature to 3753. After cooking and squeezing spinach, sauteeing mushrooms, mincing basil and crumbling feta, combine in large bowl. 4. Put pressed tofu, salt, and pepper in food processor and puree until creamy. Add skim milk (or almond milk) as needed. 5. Add tofu to filling in large bowl and mix well.6. Pour filling into crust and spread evenly7. Bake for 45-60 minutes, turning once. Quiche is done when lightly golden brown on top and firm to the touch. Serving Size: Makes 6 large pieces Number of Servings: 6Recipe submitted by SparkPeople user KAKABOBO.

The nutritional information for Spinach Mushroom Feta Basil Tofu Quiche is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 302.0

• Total Fat: 18.5 g
• Cholesterol: 26.5 mg
• Sodium: 624.7 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 1.8 g
• Protein: 14.3 g

Spinach Mushroom Feta Basil Tofu Quiche is French cuisine.

The dietary needs meet for Spinach Mushroom Feta Basil Tofu Quiche is Vegetarian