Eggless Tofu-Spinach Quiche

I got this recipe from allrecipes.com. I played around with it adding different seasonings and vegetables. Original recipe without the pie crust works well for us.

Ingredients:
8 oz. package tofu
1/3 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
10 oz. package frozen chopped spinach, thawed and drained
1 teaspoon minced garlic
1/4 cup diced onion
2/3 cup shredded cheddar
1/2 cup shredded swiss
9" unbaked frozen pie crust, thawed (Optional, I don't use it)

Method:
1. Preheat oven to 350.
2. Process tofu and milk in a blender or food processor, until smooth. Blend in salt and pepper.
3. In a bowl, mix spinach, garlic, onion, cheeses, and tofu mixture. Mix well and pour into pie crust.
4. Bake for 30 minutes or until set, and golden-brown.
5. Let stand 5 minutes before cutting.

Cheese and Spinach Quiche - 1

I tried a few recipes from online for spinach quiche and here are my favorites. These are altered versions of my own. I basically wanted a variety without pie base, since its high in calories. Most of the times we eat quiche for breakfast.

Source: cooks.com
Ingredients:
2 eggs, beaten (replacing with equivalent egg whites works well)
1 c. warm milk
1 lb. shredded Monterey Jack cheese (2 cups)
1 pkg. chopped spinach, thawed and drained
1 c. flour (I use Bisquick)
1 tsp. salt
1 tsp. baking powder
1/4 stick butter (or vegetable oil)
1 cooked and sliced potato (optional, my own addition)
2 cloves minced garlic
1/2 tsp Black pepper (optional)

Method:
Mix eggs, milk, flour, salt and baking powder. Add cheese and spinach. Melt butter in pie pan. Pour into mixture. Pour mixture into pan and bake at 350 degrees for 35 minutes.

Pin Wheels

Ingredients:
1 (8 ounce) package whipped or regular cream chesse
(Use fat free for low fat appetizers or
Artichoke spinach cream cheese for great flavor)
10 (10 inch) flour tortillas
1/2 cup green onions, chopped
1/4 cup black olives, chopped (optional)
1/2 cup Cilantro chopped
1/4 cup Red bell peppers
Red chilli pepper to taste (optional)

Method:
Spread cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives etc. evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.

Lasagna Rolls

Source: Yahoo Recipes
Ingredients:

12 whole-wheat lasagna noodles
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 (14 ounce) package extra-firm water-packed tofu, drained, rinsed and crumbled
3 cups chopped spinach
1/2 cup shredded Parmesan cheese
2 tablespoons finely chopped Kalamata olives
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 (14 ounce) jar marinara sauce, preferably lower-sodium, divided
1/2 cup shredded part-skim mozzarella cheese

Method:

1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.



2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.



3. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.



4. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.
   Yield: 6 servings