Spinach Quiche

Prepare pastry:

3/4c flour
1/4t salt
2 1/2T oil
2T ice water

Mix dry ingredients. Add oil and water and stir until mixture is crumbly.

Gather up the dough into a ball (the dough will be moist).

Press evenly and firmly into pie plate. Prick bottom and sides with fork.

Bake at 350 15-20 minutes until light golden color.

Gluten Free Adaptation

• Use gluten free pie crust

Prepare filling:

1/2lb firm tofu, crumbled
2T rice vinegar
1/2t onion powder
1/2t salt
1/4t dry mustard
------------------
1T olive oil
1 medium onion, chopped
1 clove garlic, minced
1T tamari
1/2lb spinach, chopped
2 T fresh basil, chopped
1 large tomato, sliced

Put first 5 ingredients in blender and blend until smooth.

Saute onion and garlic in oil and tamari. Add spinach, cover, and cook until wilted. Uncover and cook, stirring often, until excess moisture has been evaporated.

Add to tofu mixture along with basil and mix.

Pour filling into prepared crust. Top with tomato slices.

Bake 40-50 minutes at 350. Let cool 15 minutes.

Gluten Free Adaptation

• Omit dry mustard

adapted from May All Be Fed: Diet for a New World by John Robbins