Almost -Classic Quiche with Spinach

This recipe is a healthier alternative to traditional quiche. It's lower in fat, cholesterol and calories than traditional quiche, but is still loaded with flavor. I would really encourage use to make the crust recipe, rather than used a store bought crust - you won't regret it. My husband has made this recipe for company, who are not vegetarians, and it was a hit.

The original recipe is made with broccoli, but we prefer it with spinach. If you're a broccoli lover, give it a go.

I hope you find it to your liking!

Almost-Classic Quiche with Spinach:

Crust:

1/2 cup rolled oats

1/2 cup whole wheat flour

1/2 cup unbleached white flour

1/4 tsp salt

1/8 tsp baking powder

1/4 to 1/3 cup canola oil

2 Tbsp fresh lemon juice

1 1/2 tsp agave nectar (or honey)

2 to 3 Tbsp cold water

1 to 2 tsp sesame seeds

Filling:

1 tsp water

1 cup diced onion

1 tsp minced garlic

3 cups fresh or frozen spinach (or broccoli). If frozen, thaw and drain.

1 to 2 Tbsp water

1 egg

2 egg whites

One 10-ounce package soft tofu

1 Tbsp prepared mustard

1 tsp dried basil or rosemary

1/4 tsp ground nutmeg

1/4 tsp salt

1/4 tsp white pepper (black pepper works too)

1 to 2 Tbsp grated Parmesan cheese (my husband likes to increase this quite a bit) :)

Red pepper strips or slice black olives, for garnish (optional)

Crust:

Preheat oven to 375 degrees. Grind the oats to a course flour in a blender or food processor. Place the ground oats in a large bowl. Stir in the flours, salt and baking powder. Drizzle 1/4 cup canola oil over the flour mixture and mix lightly; add more oil if necessary, until the mixture looks like wet sand. Drizzle the lemon juice, honey and 2 Tbsp. water over the dough. Mix lightly with a fork until the dough forms a ball. (Add more water if necessary.)

Roll out the dough between sheets of waxed paper. Sprinkle the sesame seeds evenly over bottom of a quiche or pie pan, then place the dough in the pan. (If using a pie pan, fold excess dough over to form an edge about 1/4 inch thick.) Prick the sides and bottom of the crust with a fork. Bake for 10 minutes, remove from the oven and lower the temperature to 350 degrees.

Filling:

Heat 1 tsp water or oil in a skillet over medium heat. Add the onion and cook, stirring 3 to 5 minutes. Add the garlic and cook 30 seconds more. Add the spinach (or broccoli) and 1 to 2 Tbsp. water. Cover. Steam about 2 minutes. Drain the vegetables if necessary; then spread them evenly over the bottom of the pre-baked pie crust.

In a blender or food processor, whip the egg and egg whites until frothy. Add the tofu, mustard, basil or rosemary, nutmeg, salt, pepper and Parmesan. Blend until very smooth, about 1 to 2 minutes. Pour the egg-tofu mixture over the vegetables in the pie crust. Place the red pepper or black olives on top. Bake until slightly puffy, about 40 minutes. Let cool 5 to 10 minutes before slicing.

* To reheat: Heat oven to 375 degees for 15 to 20 minutes.

** To vary this dish, you could use 3 cups of another vegetable, such as lightly steamed asparagus, sauteed mushrooms and leeks, or red pepper and zucchini. Why not roam your local farmer's market and let the vegetables in season lead the way! Fresh will always taste better.

*** If you'd like to make this a Vegan dish, you can substitute the eggs with an additional 8 ounces of tofu (for a total of 16 ounces). For the cheese, simply use a vegan cheese.

Nutritional Information: (per serving)

Calories: 267

Protein: 11 grams

Fat: 13 grams

Carbohydrates: 25 grams

Cholesterol: 28 mg

Sodium: 408 mg

Fiber: 4 grams