Adaptable Quiche

I adore quiche.  I think this might be related to growing up in a home where we rarely ate egg or cheese dishes.   This fact, in turn,  probably contributes to my mildly guilty feeling that I'm eating enough cholesterol for a small country with each tasty bite. 

So, in a strategy worthy of my mother (gasp), I've tried to make it healthier.  What results may not actually be quiche, but I like it and it makes for easy lunches.  One of my weaknesses in cooking is that I forget to measure things, but I believe I'm pretty close here.

The beauty of this "recipe" and quiche in general is that you can experiment with various vegetables, depending on what's in season or available in your freezer.  I love flavors of the Mediterranean so I incorporated some of them in this version below. 

1 pkg of extra firm tofu, well drained
3/4 c. shredded parmesan-mozzarella cheese blend (I would have liked to include some feta, but didn't have it on hand.)

3 eggs8 oz of frozen cut leaf spinach (thawed)
The leaves of 4-5 stems of fresh oregano
1 medium sweet onion chopped
2 Tbsp sumac
1 tsp salt (more to taste)
black pepper to taste

GF crust. (I used the pie crust recipe from Bob's Red Mill Biscuit and Baking Mix to great success.)

Preheat your oven 425 degrees.

First, prepare your crust. Instead of rolling it out per the directions on the label, I simply pressed it into my 11-inch pie plate. 

Then I made the filling.  In a medium mixing bowl, I crumbled the block of tofu into small pieces.  You can use a fork, I often use my hands so I make sure not to leave large chunks.

Stir in remaining ingredients until well mixed.  Pour into crust and even out the top. 

Bake for 45 minutes.  I usually check after 30 minutes to see how the crust is browning.  If it is already darkening, I turn down the oven about 25 degrees and keep an eye on it.  After 45 minutes, insert a knife into the center of the quiche.  If it comes out clean, the quiche is finished.  If not, check again every 5-10 minutes (very rough estimate). 

I will often lower the oven temperature if my quiche is getting to dark.  The important thing is the knife test at the end, showing that the eggs are cooked thoroughly. 

Serves 8-10

Note: Another version I like to make includes replacing the spinach with zucchini, summer squash and red bell peppers cut into short, thin strips.  I replace the oregano with basil leaves (cut it into smaller pieces), leave out the sumac and add a scant Tablespoon of lemon zest.