Extra Firm Tofu (I used organically sprouted variety) — 1 container (15.5 Oz)
Almond Milk — 2/3 cup
Salt — 1/2 tsp
Freshly ground Black Pepper — to taste
Fresh Spinach — 1 bunch (about 3 cups)
Garlic — 3 cloves (finely diced)
Spring Onions — 1 Tbsp (finely minced)
Swiss Cheese — 1/2 cup (I crumbled some Swiss cheese slices)
Mexican Three Cheese Blend — 1 cup
Mushrooms — 1 cup (chopped)
Nutmeg — 1/8 tsp
Oil — 1 Tbsp + some for greasing
Sweet Potatoes — 3 long ones (thinly sliced in a mandoline slicer)
1. Cook chopped spinach in little water for about 5-7 minutes until well cooked. Alternatively frozen spinach (10 oz) can be used, just thaw them before use. Drain the water from the cooked spinach and keep aside. In a pan, add a tablespoon of oil and when hot, saute garlic, chopped spring onions, and mushrooms just until the mushrooms leave water out. Switch off the flame and let it cool a bit.
2. Preheat oven to 400F. Drain water from tofu, rinse, pat dry on a paper towel. Grind tofu in to a smooth paste along with almond milk. In a bowl, combine spinach, sauteed garlic and mushroom mixture, tofu paste. Add cheese, nutmeg, salt, pepper and mix until everything is well combined.
3. Grease a pie dish with oil and arrange the sliced sweet potatoes in the bottom. Pour the spinach-tofu-cheese mixture on top of the sweet potatoes. Bake for about 40-45 minutes until the sweet potatoes are brown in the bottom of the glass pie dish and the cheese has well melted and the quiche is leaving the sides of the dish. Remove from the oven, let it cool for 5 mins. Slice and serve hot. Enjoy!!!