Vegan Vegetable Quiche with Brown Rice Crust

Even though this is vegan, it is very good and extremely healthy!

Ingredients:

Tofu Filling:

• 10 oz. firm silken tofu (I had 1 lb. of regular tofu but used extra soy milk)
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• 2 Tbsp. non-dairy milk (I used non-fat soy and about 1/2 cup because I was using firm tofu)
• 1 tsp. onion powder
• 1/8 tsp. cumin
• 1/8 tsp. turmeric
• 1/2 tsp. salt
• pepper, to taste
• 2 tsp. cornstarch

Veggies:

• 1 1/2 cups broccoli, chopped in small pieces
• 1 small onion, diced finely
• 1 (10 oz.) package of frozen spinach (420 gr.) or 3 cups fresh
• 2 garlic cloves, minced

Crust:

• 1 cup of cooked brown rice (white is ok, but brown works better)

Directions:

Preheat oven to 350 degrees F. In a pie plate, spread cooked rice to form a thin layer at the bottom.

In a blender, blend all tofu filling ingredients. In a pan, heat a little water (3 Tbsp.) and cook vegetables until tender. If you are using frozen spinach, steam at the last minute just to heat! In a large bowl, mix filling and veggies together. Pour filling onto crust and bake for 40-45 minutes. Let sit 15 minutes before cutting. Serve with salad or potatoes.

Source: Adapted from a recipe on the internet and taken from my blog http://thefrugalvegan.wordpress.com

By Lisa from Halifax, NS