Spinach mushroom quiche

Preheat oven to 375

Thaw two Wholly gluten free pie crust (contains cane sugar)

In food processor combine:

15 oz crumbled tofu

1/2 cup plain soymilk

1/3 cup nutritional yeast

1 tbsp Liquid Aminos

Blend and set aside

In a large pan, saute one diced onion and 2 tbsp minced garlic

Add 14 oz sliced mushrooms and cook until moisture from cooked mushrooms decreases, about 6-8 minutes.

Add 12 oz fresh spinach

1 tbsp brown prepared mustard

1 tsp smoked paprika

1 tsp oregano

1 tsp turmeric

salt and pepper to taste

And cook until spinach is wilted, about 3-4 minutes

Stir tofu mixture into spinach mixture and pour into pie crusts

Top each with 2 tbsp Kikkoman Gluten Free panko (contains dextrose) and a little dried parsley for garnish

Bake for 50 minutes, uncovered

If I make this again, I think I will skip the breadcrumbs and top it with some thinly sliced tomatoes brushed with olive oil. The breadcrumbs didn’t add anything and they looked kind of weird.