Makes two quiches - Not vegan, but is dairy free
Preheat oven to 325 degrees F
One large red onion, chopped
2 tablespoons vegan butter
One 12 oz package of silken tofu
2 packs of vegan shredded cheese (~8oz each)
Thaw ~10oz (or more!) frozen spinach and kale (or just spinach)
¼ teaspoon cayenne pepper
2 to 3 pinches ground nutmeg
Let pie crusts thaw for 10 minutes. Cook for 10-15 minutes, or until lightly golden (or don’t I accidentally forgot to do this and just added my mixture into frozen pie crusts. Still good, just not a crunchy bottom layer)
Chop up the garlic and red onion and cook in pan with the vegan butter
If you have a standing mixer add the eggs, silken tofu, and vegan shredded cheese into a standing mixer bowl and beat. If not, just mix with a large fork. The silken tofu will break up into smaller and smaller pieces as you continue to mix in ingredients.
Add in the thawed spanish and kale, the cayenne, salt and the nutmeg. Mix well and then divide the ingredients into the two pie crusts.
Cook for 50-55 minutes in a 325 degree oven, until the top is golden.
To reheat: Cover the quiche with aluminum foil and bake in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.