Spinach & Roasted Pepper Quiche

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Spinach & Roasted Pepper Quiche

Filling

1/2 cup Almond Milk

7 ounces extra firm tofu, drained

pinch nutmeg

2 teaspoon pepper

3 teaspoons salt

1/4 cup nutritional yeast

1 teaspoon parsley
1/2 teaspoon garlic powder

1 teaspoon thyme

1/2 cup chives, chopped

1 1/2 cups spinach, chopped

6 roasted peppers, chopped

Crust

1/2 cup whole wheat pastry flour

1/4 cup regular flour + extra for dusting

pinch salt

1/4 cup nutritional yeast

6 tablespoons coconut oil, solidified

2-3 tablespoons cold water

ROASTING THE PEPPERS- Place peppers on spray or drizzle with oil. Sprinkle with salt and pepper and place in a 400 degree oven for 20 minutes. Remove from oven and allow to cool. Spit open and remove seeds. Remove any skins that easily peel off.

CRUST- In a processor, pulse together flours, salt and nutritional yeast. Processes and slowly add the oil and water until a dough forms. Turn the dough out onto a surface sprinkled with flour. Knead the dough a few times then roll out until slightly larger than the pan you will be baking it in. Place dough inside pan and fold edges over and pinch together. Bake for 15 minutes at 375 degrees.

FILLING- In a food processor or blender blend the tofu, milk, nutmeg, pepper, salt, nutritional yeast, parsley, garlic powder, and thyme until smooth. Pour into a bowl and stir in the chives, spinach, and peppers.

Pour filling mixture into the crust and bake at 350 degrees for 45 minutes- 1 hour or until an inserted knife comes out clean.

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