Spinach quiche with herb and quinoa crust

The filling of this quiche is so delicious, I promise you won’t miss the butter, eggs and cream. You could absolutely use a wholewheat pastry crust – I just try and avoid flour when I can choose something that’s better nutritionally, and quinoa is such a superfood, as are flax seeds, I thought I’d try it, and it worked perfectly.

My favorite part is adding turmeric. If it were white, I guarantee it wouldn’t be as convincing, but it turns a lovely eggy pale yellow, flecked all over with the green spinach, and this has to be one of my favorite recipes.

Serves 4

Ingredients:
For crust:

1 cup cooked quinoa
2 tablespoons flax seeds 2 tablespoons of quinoa/spelt/rice/wholewheat flour to bind. You may need a little more or less. Small bunch of basil and thyme, finely chopped. Salt and Pepper

Mix quinoa, flax seeds, and herbs together, add seasoning to taste. Grease a flan tin with a removable base, and press the quinoa firmly and evenly over the base and up the sides.

For filling:
1 pkg firm tofu, drained
1 clove garlic, minced
1/2 tsp tumeric (for color)
1/2 tsp sea salt ½ teaspoon nutmeg
1/4 cup nutritional yeast
1 tbsp dijon mustard
juice of 1 lemon
10 oz fresh spinach
¼ cup roasted pine nuts (from Trader Joes, or toast regular pine nuts on a dry skillet, turning constantly until brown)

Directions:
Combine Tofu through lemon in a blender and puree until smooth. Add spinach leaves and pulse until blended. Pour into base, sprinkle pine nuts over top, and bake 30-40 minutes at 350. Serve warm or cold.