|
|
 |
Spinach
and Red Chard Quiche
Submitted
by: Melissa Ayers
1 (9 inch) unbaked 9 inch pie crust
1/2 pound spinach, rinsed and chopped
1/2 pound red Swiss chard, rinsed and chopped
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, minced
1/4 teaspoon curry powder
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 small oyster mushrooms, chopped
1 (12 ounce) package firm tofu, cubed
1/4 cup skim milk
1/4 teaspoon ground nutmeg
1 pinch ground cinnamon
1 pinch ground cardamom
1/2 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees
C)
- Bake pie crust until lightly browned. Meanwhile, place spinach and
Swiss chard in a steamer over 1 inch of boiling water, and cover. Lightly
cook,
about 5 minutes.
- Heat oil in a large skillet over medium heat and
saute onions and garlic. When onions become transparent add spinach and
chard. Stir
in curry powder,
parsley, salt and pepper. Saute until spinach and chard reduce, then
add mushrooms and capers. Stir and remove from heat.
- In a blender
or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and
Parmesan cheese. Process until smooth and creamy. Pour
over vegetables
and mix well. Transfer mixture to the pie crust.
- Bake in preheated
oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese.
Bake for 10 more minutes, or until cheese
is lightly
browned.
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ready in: 1 Hour 10 Minutes
Makes 5 servings
List Chard Recipes
List Spinach Recipes
|
