Marcella's Spinach Quiche


1 green onion, chopped
1 medium onion, chopped
1 cup fresh mushrooms, sliced
3 Tbsp. margarine
1 cup chopped frozen spinach, squeezed dry
16 oz. regular or firm tofu, drained
1 cup non-dairy milk of choice
1 tsp. salt
½tsp. honey
2 Tbsp. cornstarch
¼tsp. each rosemary, sweet basil
¼tsp. garlic powder
1 cup grated non-dairy Swiss, jack, mozzarella or cheddar cheese
1 whole wheat pie crust


  1. Place pie crust in 10 inch quiche dish or pie pan. Preheat oven to 400 degrees.
  2. Saute onions and mushrooms in margarine. Add spinach, rosemary, basil and garlic powder.
  3. In blender, whiz the tofu, milk, honey, salt and cornstarch.
  4. In a mixing bowl, mix together sauteed vegetables, blended tofu mixture and shredded cheese. Pour mixture into pastry lined quiche dish or pie pan.
  5. Bake in oven 15 minutes at 400 then 30 minutes at 325 or till done.

Serves 6-8

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