Yesterday I wanted to prepare a spinach quiche, without eggs or dairy products, inspired by a yummy quiche baked by a dear friend of mine. Unfortunately, I could not find any fresh spinach and was not feeling like using frozen ones… Luckily, I found very nice rucola and decided to try using it instead of spinach. My friend uses cottage cheese and feta cheese in her recipe. I replaced it by silk tofu and added some walnuts, because I have just read that they are good for the eyesight and mine is really getting worse 😦
Ingredients: (22cm diameter baking tin)
wholemeal pastry dough
150 g rucola
200g silk tofu
1/2 cup walnuts
2 cloves garlic
2 tablespoon of olive oil
1 pinch nutmeg
salt and pepper
Method: (so easy, that I am a bit ashamed to see it fit in four lines…)
Preheat the oven at 180°C.
Roll the pastry dough and put in the greased tin, punch a few holes with a fork.
Blend all the ingredients in a mixer, keeping out a few walnuts and 2 tablespoons of rucola for decoration.
Spread on the dough and bake for 30 minutes at 180C.