Quiche with Tofu & Spinach

  • Ready in: 45 minutes
  • Serves: 6
  • Complexity: very easy
  • kcal: 288
Quiche with Tofu & Spinach

Ingredients

  • 220 g tofu
  • ⅓ cup milk
  • ½ tsp SIDS CRAZY SALT
  • 300 g spinach or silver beet
  • 1 tsp minced garlic
  • ¼ cup diced onion
  • ⅔ cup shredded Cheddar cheese
  • ½ cup shredded Swiss cheese
  • 1 unbaked 20 cm pie crust

Directions

  1. Preheat oven to 175oC.
    In a blender, combine tofu and milk then process until smooth, adding more milk if necessary. Blend in
    SIDS CRAZY SALT.
    In a medium bowl, combine spinach, garlic, onion, Cheddar cheese, Swiss cheese and tofu mixture. Mix well and pour into prepared pie crust.
    Bake in oven for 30 minutes, until set and golden brown on top. Let stand 5 minutes before cutting.

    History: Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and South East Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu is bought or made to be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish. Tofu originated in Han dynasty in China some 2,000 years ago. Chinese legend ascribes its invention to prince Lui An (179–122 BC). Tofu and its production technique were introduced into Korea and then Japan during the Nara period (710–794). Some scholars believe tofu arrived in Vietnam during the 10th and 11th century. It spread into other parts of East Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica. Tofu has a low calorie count and relatively large amounts of protein. It is high in iron and depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate), it can have higher calcium or magnesium content.
    Quiche  Although considered a classic French dish, the quiche originated in Germany. However, custards in pastry were known in English cuisine at least as early as the 14th century. Recipes for custards baked in pastry containing meat, fish and fruit are referred to 'Crustardes of flessh' and 'Crustade' in the 14th-century 'The Forme of Cury' and in 15th-century cookbooks as well.