Vegan Frittata Or Quiche

• 1 8 or 9-inch vegan Press-In Pie Crust (see separate recipe)
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 10 ounce package frozen vegetables spinach
• 1 pound firm or extra-firm tofu, drained (Silken tofu, whether firm or extra firm, will produce a creamier quiche, while regular firm or extra-firm tofu will produce a slightly sturdier and drier filling)
• 1/2 cup unsweetened or plain soy milk
• 1/4 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• optional: 1/2 teaspoon ground red pepper (scant)
• black pepper to taste
• 1 tablespoon dried parsley (optional)
• 2 tablespoons nutritional yeast or grated vegan cheese

1. In a large skillet over medium-high, heat oil to shimmering. Saute onion and garlic until golden. Stir in the thawed spinach. Meanwhile, in a food processor fitted with a metal blade, combine tofu and remaining 8 ingredients; process until smooth. In a large bowl combine tofu mixture with spinach mixture. Pour into pie crust. Bake in preheated 400 degree oven for 35 to 40 minutes, or until quiche is set. Allow to stand for at least 5 minutes before cutting.

pie crust, olive oil, yellow onion, garlic, vegetables spinach, silken, soy milk, dijon mustard, salt, ground nutmeg, ground red pepper, black pepper, parsley, nutritional yeast

Taken from www.epicurious.com/recipes/member/views/vegan-frittata-or-quiche-52109891 (may not work)