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Christian Vegetarian Association Presents:
Take Heart!

Classic Quiche Florentine


1 medium yellow onion, diced

1 Tbs. olive oil

18 oz. firm silken style tofu (about 1 ½ packages)

1/2 Tbs. tomato paste

1/2 tsp. turmeric

1 tsp. garlic powder

1 Tbs. nutritional yeast* (optional)

2 tsp. salt

1 tsp. pepper

10 oz. frozen chopped spinach, thawed & drained

1/8 cup meat-free “bacon-style” bits

1 pie crust shell, not baked

* Not to be confused with brewer's yeast, nutritional yeast can be found at your local natural foods store.


- Cook onions in olive oil until they are almost translucent (about 5 minutes) and set aside.

- In a food processor, combine tofu, tomato paste, turmeric, garlic powder, nutritional yeast (optional), salt & pepper; blend until smooth (the mixture will resemble a thick batter).

- In a large bowl, combine onions, tofu mixture, spinach, and “bacon-style” bits; mix until thoroughly combined.

- Pour quiche mixture into the pie crust, distributing evenly.

- Bake in a pre-heated 350 F oven on a baking sheet for 45 to 50 minutes or until the top is slightly firm to the touch.

- Cool for at least 30 minutes before serving. 

Your question and comments are welcome

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