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.